![]() ![]() The other two ingredients which give flavor in this dressing recipe are celery and onion. Paprika also flavors the dressing and gives it a red color. Don’t leave them out or you will miss the entire show. These two ingredients give a tangy flavor to the salad. The “secret” ingredients in this sauce are the horseradish and Creole mustard. 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. Learn how your comment data is processed.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. Save my name, email, and website in this browser for the next time I comment. If you’re looking for other delicious meals for Lent, check out my Crazy Good Mac N’ Cheese, my French Onion Pasta, and my Grilled Mahi Mahi and Vegetables in Foil Packets. And when it’s not a Friday during Lent, you can change out the shrimp for chicken, and perhaps add some smoked sausage too. I like to serve mine over linguine, but any pasta will do. (This is not a sponsored post, I just happen to love Tony’s, so I thought I’d share what I enjoy!) My favorite Cajun seasoning is Tony Chachere’s Original Creole Seasoning, but if you have your own favorite feel free to use that. I add four teaspoons of Cajun seasoning, but if you like things spicier, by all means opt for more. The sauce is a mixture of chicken broth, white wine, and a bit of heavy cream. This dish has your daily dose of veggies covered! It’s got red, yellow and green peppers, fire roasted tomatoes, onion, and fresh baby spinach leaves. What’s great about this dinner is that it’s packed with lots of healthy veggies, has loads of spicy and super bold flavor, and it’s not overly rich and heavy. And this Cajun Shrimp Linguine is just that! So to keep my mind off the forbidden fruit, or meat, I make sure Friday night dinners are over the top delicious. Any other Friday during the year, I wouldn’t have a problem not eating meat on a Friday, but when you tell me I can’t have it, I want it more. And you know when I crave it most? Fridays during Lent! Is anyone else withe me?īut since I’m a rule follower, I sustain from eating meat on Fridays for the Lenten season. I don’t know about you guys, but I love a steak. This Cajun Shrimp Linguine is a flavor-packed meal that’s got your daily dose of veggies covered! ![]()
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