I had a little get-together at the house. I was asked if I would cook supper for the gang to start off the weekend. Sounded like a good plan. Supper was on. I always liked the shrimp remoulade at the old Christian’s Restaurant in New Orleans. Creole mustard was a dominant ingredient in their recipe. I decided to make my version of the shrimp remoulade to start the night. Zatarain’s Creole Mustard is a must. No substitutes! Make the sauce and mix with a pound of boiled shrimp and marinate for 2 to 4 hours. I like to serve the shrimp remoulade over lettuce with diced tomatoes and avocados. It’s also great for a salad dressing.

Here is a recipe for the remoulade sauce:

1/2 C mayo
1/2 C Zatarain’s Creole Mustard
1/2 C Mae Ploy Sweet Chili Sauce from Thailand
1 Tsp. Lea & Perins Worcestershire Sauce
1 Tsp. Balsamic vinegar
1/4 C Extra virgin olive oil
1 clove of garlic, finely minced
2 green onions, finely minced