Best 5 Baked Shrimpnew Orleans Remoulade Saucefrench Potato Salad Recipes

Welcome to the culinary journey that will tantalize your taste buds with a trio of delectable dishes – baked shrimp basking in the flavors of New Orleans remoulade sauce, perfectly golden French fries, and a classic potato salad that brings a touch of fresh simplicity to the spread. This article will guide you through the process of creating this harmonious meal, providing step-by-step instructions, ingredient lists, and helpful tips to ensure a dining experience that will leave you and your loved ones craving more. Get ready to dive into a world of rich flavors and satisfying textures as we embark on this culinary adventure.

Let's cook with our recipes!

SHRIMP REMOULADE GALATOIRE'S

Shrimp Remoulade Galatoire's image

Galatoire's Restaurant in New Orleans, La. in the French Quarter shared this recipe. It is the best we have ever tasted and I know you will enjoy it too. Decorate the edge of plate with hard-boiled eggs sliced thin or quartered, and a few green and black olives. Then stand back and let your guests give you applause for serving them such a wonderful treat.

Provided by CYNTHIA

Categories Appetizers and Snacks Seafood Shrimp

Time 8h15m

Yield 12

Number Of Ingredients 13

Ingredients

4 stalks celery, coarsely chopped
4 green onions, chopped
1 small onion, chopped
¾ cup Italian flat leaf parsley
½ cup red wine vinegar
½ cup ketchup
½ cup tomato puree
½ cup Creole mustard
1 teaspoon Worcestershire sauce
1 ⅛ cups vegetable oil
2 teaspoons paprika
2 pounds large cooked shrimp, peeled and deveined
12 lettuce leaves

Steps:

In the container of a food processor, combine the celery, green onions, onion and parsley. Pulse until finely chopped. Add the vinegar, ketchup, tomato puree, mustard and Worcestershire sauce. Process until well blended, stopping to scrape down the sides a couple of times. With the food processor running, drizzle the oil in a steady stream, processing until blended. Stir in paprika. Transfer to a bowl, cover and refrigerate for 6 to 8 hours, or overnight.
When ready to serve, stir the sauce, then pour over the shrimp and toss to coat. Serve on top of lettuce leaves.

Nutrition Facts : Calories 345 calories, Carbohydrate 7.8 g, Cholesterol 147.6 mg, Fat 27.7 g, Fiber 1 g, Protein 16.7 g, SaturatedFat 4 g, Sodium 389.8 mg, Sugar 4.7 g

BAKED SHRIMP PO' BOY RECIPE WITH REMOULADE SAUCE

Baked Shrimp Po' Boy Recipe With Remoulade Sauce image

This Baked Shrimp Po' Boy Sandwich With Remoulade sauce is about as tasty as you can get! Everything from the sauce to the French bread to the shrimp are super tasty!

Provided by Ben Myhre

Categories Sandwich

Time 1h30m

Number Of Ingredients 23

Ingredients

2 pieces of French Bread, 8 Inches in length each
12-16 Prepared Shrimp (enough to cover sandwiches) See Below
Lettuce
Tomato, Sliced
Remoulade Sauce See Below
12-16 deveined, tail off raw shrimp
1 cup plain breadcrumbs
2 eggs, beat
2 tablespoon Cajun seasoning (optional)
¼ teaspoon cayenne powder
½ cups mayonnaise
1 garlic clove, finely diced
1 Tablespoons finely chopped onion
1 Tablespoon Dijon Mustard
2 Teaspoons freshly squeezed lemon juice
½ Tablespoons finely chopped parsley
½ Tablespoons Hot Sauce (I used Frank's)
1 teaspoon capers, chopped
½ teaspoons Tamari
⅛ teaspoon cayenne pepper powder
⅛ teaspoon cajun seasoning
½ teaspoon paprika
⅛ teaspoon salt

Steps:

to a bowl and stir
for at least one hour prior to starting to cook shrimp
oven to 400° Fahrenheit
to one bowl
to another bowl
into the egg wash and then place in breadcrumbs to coat
the shrimp for approximately 8-12 minutes, until shrimp are pink and coating is golden brown
lengthwise if needed to give it a sandwich shape
in oven for a few minutes. I add it to the oven for 4 minutes while the shrimp is baking
sauce

Nutrition Facts : ServingSize One Sandwich, Calories 824 calories, Sugar 4.9 g, Sodium 1456.5 mg, Fat 48.4 g, SaturatedFat 8.5 g, TransFat 0.1 g, Carbohydrate 40.4 g, Fiber 2.9 g, Protein 55.2 g, Cholesterol 528.4 mg

BAKED SHRIMP/NEW ORLEANS REMOULADE SAUCE/FRENCH POTATO SALAD

Baked Shrimp/New Orleans Remoulade Sauce/French Potato Salad image

The secret to this dish is the bread crumbs -- browning them first ensures they form a crispy crust.08/20/2009 edition of Cuisine at home eRECIPES. Purchase shrimp already peeled and deveined to save time or do the work yourself to save money. I combined 3 recipes so as to have a nice romantic meal for 2. Serve with remoulade and French Potato Salad and nice bottle of wine - outside if it is summer and if not in front of the fireplace! :) This is NOT diet friendly -- however, it is only once a year! ;)

Provided by Manami

Categories Potato

Time 55m

Yield 2 serving(s)

Number Of Ingredients 29

Ingredients

1/4 cup chopped red bell pepper
2 tablespoons mayonnaise
2 tablespoons Dijon mustard
2 tablespoons chopped scallions
1 tablespoon chopped shallot
1 tablespoon chopped fresh parsley leaves
1 tablespoon honey
2 teaspoons fresh lemon juice
kosher salt
black pepper
1 pinch crushed red pepper flakes (serve to taste) (optional)
1 cup fresh breadcrumb
5 tablespoons extra virgin olive oil, divided (it calls for 5 T EVOO, I used about 3 or less)
kosher salt, to taste
black pepper, to taste
2 tablespoons chopped fresh chives
3 tablespoons unsalted butter, melted (it calls for 3 T of butter, I used about 1/2)
6 large shrimp, peeled, deveined, and partially split (6 oz.)
1/2 lb red potatoes, cut into 1/4 inch thick slices
4 ounces French haricots vert or 4 ounces green beans
1 tablespoon Dijon mustard
1 tablespoon extra virgin olive oil
1 teaspoon white wine vinegar
1 teaspoon honey
1 teaspoon chopped fresh tarragon leaves (I omitted it, don't like licorice)
2 teaspoons white toasted sesame seeds
kosher salt, to taste
black pepper, to taste
crushed red pepper flakes, to taste

Steps:

FOR THE REMOULADE SAUCE:.
Preheat oven to 450°F; coat a 2-qt. baking dish with nonstick spray.
Pulse the bell pepper, mayonnaise, Dijon, scallions, shallot, parsley, honey, and lemon juice in a food processor until bell pepper, shallots, and parsley are minced and sauce is well mixed.
Season sauce with salt, pepper & red pepper flakes; chill until ready to serve.
FOR THE SHRIMP:.
Toast bread crumbs in 1-2 tablespoons oil in a small nonstick skillet over medium heat until golden, about 5 minutes.
Transfer crumbs to a bowl and stir in chives, salt, pepper & red pepper flakes.
Combine melted butter and remaining 1-3 tablespoons olive oil in another bowl.
Dip shrimp into butter mixture, then dredge in crumbs and arrange in the prepared dish.
Bake until shrimp are cooked through and crumbs are crisp, about 10 minutes.
FOR FRENCH POTATO SALAD:.
Cook potatoes in a pot of salted water with a pinch of crushed red pepper flakes (gives it a nice kick)until tender, about 10 minutes.
Add haricots verts(to the potatoes) & cook 2 minutes drain and set vegetables aside (on some toweling).
Whisk together, Dijon, oil, vinegar, honey and tarragon in a large bowl.
Season vinaigrette with salt, pepper, crushed red pepper flakes(if using) & a sprinkling of toasted white sesame seeds.
Add warm potatoes and beans, toss to coat.

Nutrition Facts : Calories 994.3, Fat 69, SaturatedFat 18.4, Cholesterol 81.8, Sodium 806.3, Carbohydrate 82, Fiber 8.4, Sugar 19.4, Protein 16.5

NEW ORLEANS RéMOULADE SAUCE

New Orleans Rémoulade Sauce image

This creamy and spicy New Orleans Rémoulade Sauce recipe, pairs with all types of seafood and Shrimp Po Boys and Lobster Rolls!

Provided by Jill Selkowitz

Categories Condiment

Number Of Ingredients 9

Ingredients

1 cup Mayonnaise
2 teaspoons Homemade Old Bay Seasoning Recipe
1/4 cup Fresh Flat Leaf Parsley (chopped)
1 Tablespoon Horseradish
1 Tablespoon Whole Grain Mustard
2 teaspoons Worcestershire Sauce
2 teaspoons Tabasco Sauce (or to taste)
1 teaspoon True Lemon
1/2 teaspoon Garlic Powder

Steps:

Mix together all ingredients and store in an air tight container in the refrigerator.

SHRIMP SALAD NEW ORLEANS

Shrimp Salad New Orleans image

On one of my many cookbook /recipe searches , I found a cookbook called Americana Cookery. I liked the name , but I loved some of the recipes in it even more. Thought I might place some of them here for safe keeping and to share

Provided by hennypenny49

Categories < 60 Mins

Time 35m

Yield 1 salad, 4 serving(s)

Number Of Ingredients 12

Ingredients

1 cup rice, cooked and cold
1 cup shrimp, cooked and diced
3/4 teaspoon salt
1 tablespoon lemon juice
1/4 cup green pepper, slivered
1 tablespoon onion, minced
1 tablespoon olive, chopped
3/4 cup cauliflower, fresh and diced
2 tablespoons French dressing
1/8 teaspoon pepper
1/3 cup mayonnaise
1 head lettuce

Steps:

Combine rice, shrimp, salt, lemon juice, pepper, onion, olives, and cauliflower in a salad bowl.
Toss together well.
Combine french dressing, pepper, and mayonnaise, mix well.
Spoon dressing over salad, toss again.
Chill thoroghly.
Serve over lettuce.

Nutrition Facts : Calories 368.9, Fat 11.4, SaturatedFat 1.7, Cholesterol 115.6, Sodium 819, Carbohydrate 49.2, Fiber 2.6, Sugar 4.1, Protein 17

Tips:

Use fresh, large shrimp. This will give your dish the best flavor and texture.
Cook the shrimp properly. Overcooked shrimp will be tough and rubbery. Cook them until they are just opaque in the center.
Make sure your remoulade sauce is well-seasoned. This sauce is what will really make your dish sing. Be sure to use a good quality mayonnaise and plenty of fresh herbs.
Serve the shrimp and remoulade sauce over a bed of French potato salad. This will help to soak up all of the delicious flavors.
Garnish with fresh parsley or chives. This will add a pop of color and flavor to your dish.

Conclusion:

This baked shrimp with New Orleans remoulade sauce and French potato salad is a delicious and easy-to-make dish that is perfect for any occasion.

The shrimp are succulent and flavorful, the remoulade sauce is creamy and tangy, and the potato salad is light and refreshing. This dish is sure to be a hit with your family and friends. So next time you're looking for a delicious and easy-to-make seafood dish, give this recipe a try.