![]() The shrimp will quickly cook and turn pink. (Make sure to remove all ice particles clinging to the shrimp or the pot of water won’t return to a quick boil.) After adding the shrimp, the pot only needs to briefly return to a boil. Just a note: Leave the seasoning bag intact and add it to the water, don’t open it out and dump in all the small seeds and seasonings.īring these ingredients to a boil in a large pot on the stove. I use crab boil (one 3-oz bag), lemon and onion (plus a little celery) as seasonings. You just can’t add bland shrimp to the salad. The success of this salad also depends including well-seasoned, boiled shrimp. Then drain and let the pasta cool to room temperature. These shell pasta were cooked in 10 minutes in boiling, salted water in a large pot. Since onion is included in the Remoulade Sauce, I actually omitted it as a separate ingredient in the salad.īoil the pasta shells according to package directions. Certainly, other types of small pasta can be substituted. For the pasta, I used small shell pasta so that both main ingredients were similar in size. If desired, remove the dark veins which run down the curved side of the shrimp using a small sharp knife. I defrosted the shrimp in cool, running water. I used 51-90 count shrimp but larger-sized shrimp would also work nicely in the salad. Since this is a salad, the shrimp can be small. To make the salad, I used frozen, small peeled shrimp with heads removed. If the layers separate out, just stir to blend again. Chill the sauce prior to finishing the salad and adding it to the shrimp and pasta. To finish the sauce, add the rest of the ingredients to the food processor and blend in. These are chopped finely in a food processor. 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. 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.
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