Shrimp Remoulade

Preparation info
  • Yields


    • Difficulty


Appears in
Bill Neal's Southern Cooking

By Bill Neal

Published 1985

  • About

One of the great pleasures of New Orleans is sampling the same traditional dish in different restaurants. We used to go back and forth from Antoine’s to Calatoire’s comparing the legendary Oysters Rockefeller, arguing up and down the steamy street, and taking a refresher course at the Acme Oyster Bar on what the au naturel bivalve was all about. Shrimp remoulades were equally debated, but I would have to vote the best I ever tasted was the first, at Arnaud’s: it was hotter than any cold foo