Shrimp Rémoulade, a Creole/Tex Mex Version | Sunset & Sewanee
Shrimp Rémoulade is a classic southern appetizer. This recipe comes from New Orleans and Houston Tex Mex. My mother ran a similar dish in her restaurant, with baby shrimp or ice shrimp stuffed in an avocado, over a bed of finely shredded iceberg lettuce and tomato wedges. I’ve updated that version with Green Sauce as...Read More »