Here’s a quick and easy way to turn creamy coleslaw into a fresh and
flavorful dinner—light but still filling. Make a basic cabbage slaw, then add
boiled or pan-grilled shrimp and toss it all with a deliciously spicy, creamy, Louisiana-style rémoulade. Done.
Traditional French rémoulade for salads or seafood is typically made with
egg yolks, oil (so, an aioli), and vinegar, then flavored with mustard, capers,
and fresh herbs. Louisiana spices it up with hot sauce and paprika and often
adds Worcestershire sauce and lemon juice. It’s
a delectable combination.
Note: Cook the shrimp in whatever method
you like best—boiled in beer? Seared in butter? Or pan grilled, as here. If
you’re pan grilling, heat the grill pan over medium-high heat, brush with a
little oil, season the shrimp with salt and pepper, and grill until just cooked
through, 1-2 minutes per side. (You can do the same in a cast-iron skillet.)
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Shrimp Beginning to Grill |
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After Turning |
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Grilled Shrimp |
Serves 3-4
Ingredients
- 1/2 cup light mayonnaise
- 2 tsp Dijon mustard
- 2 tsp Tabasco or other hot sauce
- 1 tsp Worcestershire sauce
- 1 tsp fresh lemon juice
- 1 garlic clove, finely chopped
- 1 tbsp coarsely chopped capers
- 1 tbsp finely chopped flat-leaf parsley, plus more for garnish
- 1 tbsp finely chopped chives, plus more for garnish
- 1/4 tsp paprika
- sea salt
- freshly ground black pepper
- 3 cups shredded green cabbage
- 1/3 cup finely chopped green bell pepper
- 1/4 cup finely chopped red onion
- 3/4 lb medium-small shrimp, cooked and peeled (halved crosswise, if
larger)
- 1/2 cup grape tomatoes, halved lengthwise
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Remoulade Ingredients |
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Slaw Ingredients |
Preparation
- Whisk the mayonnaise, mustard, hot sauce, Worcestershire
sauce, and lemon juice in a bowl. Stir in the garlic, capers, parsley, chives,
and paprika and season with salt and pepper. Cover and refrigerate at least
1 hour. (May be made 1 day ahead.)
- Combine the cabbage, bell pepper, and red onion in a large
bowl. Add the rémoulade and stir to incorporate.
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Remoulade Mixture |
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Remoulade Stirred In |
Add the shrimp and tomatoes and stir lightly to combine. Divide the slaw
among 3 to 4 shallow bowls and serve.
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Shrimp and Cabbage Slaw with Louisiana Rémoulade |
I just love all of these ingredients that you blended together! Pinning this to try soon!
ReplyDeleteThanks much, Julia --- hope you enjoy it!
ReplyDeleteBest,
Pam
This look so good. I can't wait to try it.
ReplyDeleteThank you --- hope you enjoy it!
Delete