Creole Remoulade with Shrimp and Summer Squash

Source:

Justin Simoneaux, Boxing Room

This recipe was demonstrated for CUESA’s Market to Table program on July 13, 2013.

Yields 3 cups

INGREDIENTS

Creole Remoulade
1 cup mayonnaise
⅓ cup creole mustard
⅓ cup ketchup
3 tablespoons minced celery
¼ cup chopped green onion
2 tablespoons chopped tarragon
2 tablespoons chopped dill
¼ cup parsley, chopped
2 tablespoons minced cornichon
1 tablespoon garlic paste
1 tablespoon red wine vinegar
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
2 teaspoons hot sauce
2 teaspoons paprika
1 pinch cayenne    
Salt and pepper

2 medium summer squash, shaved
12 shrimp, grilled and chilled
3 green tomatoes, thinly sliced

PREPARATION

1.    Combine all remoulade ingredients in a mixing bowl. Mix and season with salt and pepper to taste.

2.    Combine the squash, shrimp, and tomatoes in a bowl and dress with as much Creole sauce as you like (5 to 8 tablespoons recommended).

About CUESA

CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of the Ferry Plaza Farmers Market and its educational programs. Learn More »