In my opinion, this dressing has more similarities in flavor to a cocktail sauce than a mayonnaise-based remoulade salad dressing which is used in traditional French cuisine and Martin’s recipe. Rather the dressing contains vinegar, oil, vegetable seasonings, Creole mustard, paprika and horseradish. This recipe, which was “invented” by the classic French Arnaud’s restaurant in New Orleans, does not contain any mayonnaise. I use a classic version of New Orleans-Style Remoulade Sauce for the dressing. There are enough significant differences in the store’s recipe and mine, that this is truly my own recipe. My version of “Creole Shrimp & Pasta Salad with Remoulade Sauce” is inspired by the Martin Wine & Spirit recipe posted in the Advocate. “Creole Shrimp & Pasta Salad with Remoulade Sauce” Wow, what a great inspiration for a summer salad and a nostalgic memory of the establishment which we loved to visit during those trips to Mardi Gras in New Orleans. The newspaper published Martin’s recipe for “Creole Shrimp Salad” which is served in store’s deli. Our local newspaper, the Advocate, recently published an article featuring Martin Wines & Spirits and the owner, Cedric Martin, who is the son of the original owner. Now there are two locations of the store, Martin Wine & Spirits, in Baton Rouge plus the stores in New Orleans and Metairie. We were glad to see that they opened a store in Baton Rouge. Martin’s Wine Cellar, established in 1946, temporarily closed its doors in New Orleans after Hurricane Katrina. Plus, my husband and business partners often had long, informal “business” lunches in the store’s deli. We also made sure to also stop in, eat at the deli and check out the selection of fine wines and nick knacks in Martin’s Wine Cellar before leaving town. Years ago, during our annual treks to New Orleans for Mardi Gras parades, (we lived in Baton Rouge), we parked close to this deli/store and walked to the parade route somewhere nearby on St. Charles Street in the garden district/uptown New Orleans. Martin’s Wine Cellar has a special place in my heart. The idea comes from the proprietor of Martin’s Wine Cellar - a venerable New Orleans establishment which relocated to Baton Rouge after Hurricane Katrina. The salad is quite different from most shrimp salads which you will find served here in the South but I love my recipe. It is cool and refreshing and the unique Remoulade Sauce in the recipe makes the seasoned boiled shrimp really “pop.” You can’t get much more Southern than this dish. Allow your oil to return to medium-high heat in between batches.Are you looking for a tasty shrimp salad to serve during our hot summer weather? Then try a traditional New Orleans-style shrimp and pasta salad. Cook shrimp in two batches so they are not overcrowded otherwise they will steam instead of sear. For more details on how to defrost shrimp, see my Shrimp Fajitas. I like to buy my shrimp by the frozen bagful at Costco because they come shelled and deveined so all that’s left to do is thaw. You are going to want to use defrosted, raw shrimp that is peeled and devineed. Discard the very top flimsy part of the Romaine because it doesn’t have as much crunch then use the lettuce closest to the bottom stem for maximum crunch. To stop your pasta from cooking after it’s removed from the heat, rinse and drain it in cold water then drizzle it with a touch of olive oil to keep it from sticking together. It is important to not overcook your tortellini otherwise it will fall apart when tossed. Toss everything together and you have creamy, crispy, crunchy, savory and tangy in each and every bite!Įasy, right?!! Short on time, explosive on flavor! Helpful Tips to make Shrimp Pasta Salad If you aren’t familiar with remoulade, it is a mayonnaise based spread that is tangy and mildly sweet and sour making it the perfect companion for earthy, spicy seafood. It is loaded with Cajun shrimp, juicy tomatoes, crunchy lettuce, and tangy pickles with the most fabulous tangy remoulade dressing. Shrimp Pasta SaladĪfter I posted my Cubano Sandwich inspired Cubano Pasta Salad with Mojo Dressing, I knew exactly what to make next – Po’ Boy inspired Shrimp Pasta Salad! This Po’ Boy Shrimp Pasta Salad is everything you love about the quintessential New Orleans sandwich but with pillowy, cheesy tortellini, because tortellini makes everything better. I am beyond giddy to bring you this Po’ Boy Shrimp Pasta Salad just in time for the 4 th because this Po’ Boy Shimp Tortellini Salad isn’t just any pasta salad, it is THE pasta salad everyone is going to be talking about, begging you for and craving for daysssss! I literally ate it all by myself over two days (because my husband is allergic to shrimp) and was so sad to see the last bite go.
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