Shrimp Remoulade

This is a copycat of the famous shrimp remoulade called Shrimp Arnaud at Arnaud’s Restaurant in the French Quarter.

For the remoulade sauce:
Combine all ingredients in a blender or food processor and pulse until you have a smooth sauce. Taste and re-season if necessary, or add more hot sauce if you like things spicy.

To assemble:
Toss shrimp with remoulade sauce until they are completely coated. Cover and chill for at least 1 hour, then pull out when ready to serve.

Place 1 tomato down on each serving plate. Top with a handful of romaine and 3 chilled, remoulade-coated shrimp. Sprinkle a bit of hot sauce around the plate (optional) for an extra kick. Serve immediately.

Note: The remoulade here has a nice kick to it, so if you don’t like spice I suggest halving the amount of paprika and hot sauce the recipe calls for, then tasting the sauce and adding more spice a bit at a time until you’re happy with the spice level.