Creole Shrimp Ravigote

Preparation info

  • Difficulty


  • Makes

    4 to 6


Appears in

The Glory of Southern Cooking

The Glory of Southern Cooking

By James Villas

Published 2007

  • About

This is a variation on crabmeat ravigote with an altogether different sauce created years ago by Nathaniel Burton, the brilliant black chef in the Caribbean Room of New Orleans’ renowned Pontchartrain Hotel. Why Nat insisted that this version of the sauce not be used for crabmeat I could never figure out—maybe because of the anchovies.


  • ¾ cup mayonnaise
  • 1 tablespoon minced scallions
  • 1 tablespoon minced green bell pepper
  • 1 tablespoon minced pimentos
  • 1 tablespoon minced anchovies
  • Freshly ground black pepper to taste
  • Tabasco sauce to taste
  • pounds fresh boiled shrimp, shelled and deveined
  • Bibb lettuce leaves, shredded


In a large bowl, combine the mayonnaise, scallions, bell pepper, pimentos, anchovies, pepper, and Tabasco and mix till well blended. Add the shrimp and mix till well coated. Chill, covered, about 1 hour, then serve on beds of shredded lettuce.