Creating recipes isn't a pastime—it's a passion. And a lot of fun.

The rules are few: Use 99% fresh ingredients (or thereabouts); make the dish simple but flavorful; make the dish flavorful but simple; be creative, not silly.

With this blog, I want to share new recipes, along with tips on ingredients and preparation, and, hopefully, show new cooks (and non-cooks) the pleasure in setting the table with a delicious homemade meal. The Briny Lemon is about fresh, simple, flavorful ingredients and easy cooking methods that help you bring the best to your family table. Your comments are welcome!

Friday, March 13, 2015

Shrimp and Cabbage Slaw with Louisiana Rémoulade

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.)

Shrimp Beginning to Grill
After Turning 
Grilled Shrimp
Serves 3-4

  • 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 

Remoulade Ingredients
Slaw Ingredients
  1. 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.)
  2. Combine the cabbage, bell pepper, and red onion in a large bowl. Add the rémoulade and stir to incorporate.
Remoulade Mixture
Remoulade Stirred In
Add the shrimp and tomatoes and stir lightly to combine. Divide the slaw among 3 to 4 shallow bowls and serve.

Shrimp and Cabbage Slaw with Louisiana Rémoulade


  1. I just love all of these ingredients that you blended together! Pinning this to try soon!

  2. Thanks much, Julia --- hope you enjoy it!