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Started By
Message
Need help. Made homemade remoulade and need something to pair it with.
Posted on 10/14/14 at 11:30 pm
Posted on 10/14/14 at 11:30 pm
We plan on frying some green tomatoes and making some po boys. We have enough for another meal.
Any ideas?
FYI, we used Emeril's remoulade recipe. It's awesome by itself but I don't see eating it with a spoon as an option.
Any ideas?
FYI, we used Emeril's remoulade recipe. It's awesome by itself but I don't see eating it with a spoon as an option.
11
Posted on 10/14/14 at 11:34 pm to TideSaint
Shrimp, brother! Grilled, fried, or boiled.
Posted on 10/14/14 at 11:37 pm to TideSaint
not the biggest fan of remoulade but i feel like i grew up with my parents eating shrimp remoulade weekly. chilled shrimp with the dressing
could also use the dressing with some fish. or maybe fry some fish and make a fish sandwich with the remoulade on it
could also use the dressing with some fish. or maybe fry some fish and make a fish sandwich with the remoulade on it
Posted on 10/14/14 at 11:39 pm to TideSaint
Shrimp/crab remoulade
Fried fish, shrimp or oysters
I've used it on slow roasted salmon, as well,but judiciously. I'd dip wings in the stuff.
Fried fish, shrimp or oysters
I've used it on slow roasted salmon, as well,but judiciously. I'd dip wings in the stuff.
Posted on 10/15/14 at 12:20 am to TideSaint
Crab cakes
Posted on 10/15/14 at 6:08 am to TideSaint
Put it on an old shoe and enjoy. 
Posted on 10/15/14 at 6:19 am to TideSaint
Make up some homemade seafood egg rolls, and use it as a dipping sauce
Posted on 10/15/14 at 6:28 am to TideSaint
Shrimp
Posted on 10/15/14 at 8:34 am to CorkSoaker
hard boiled eggs
Posted on 10/15/14 at 9:08 am to Stadium Rat
quote:
hard boiled eggs
Yes, indeed. A very traditional creole dish.
Posted on 10/15/14 at 9:56 am to Stadium Rat
Love remoulade on hard boiled eggs. I always put a few on the side of a shrimp remoulade salad.
Posted on 10/15/14 at 10:17 am to Gris Gris
Posted on 10/15/14 at 10:37 am to Stadium Rat
Thanks everyone. Got some great ideas out of this.
Posted on 10/15/14 at 10:40 am to TideSaint
Sometimes I ask for remoulade on my soft-shell crab poboy.
Posted on 10/15/14 at 10:42 am to Stadium Rat
The remoulade isn't Upperline's, I don't believe. Way too much of the sauce on those tomatoes for my taste and the shrimp are too small. I prefer the larger. I saved the frying method. I usually use cornmeal because it's so crispy and I enjoy the texture differences.
Posted on 10/15/14 at 12:58 pm to Stadium Rat
This is a salad I made a few months ago for company. The shrimp are tossed in Cousin's Creole Tomato dressing. They were bigger than they look in the pic, but not as big as I would have preferred. The jumbo lump crab is a West Indies salad on gem lettuce. The other lettuce is hearts of romaine. You can sort of see a few slices of avocado. I meant to include some hearts of palm, but forgot.
Anyway, you could make up a dynamite shrimp remoulade salad with your leftover sauce. My kind of salad.
Posted on 10/15/14 at 3:48 pm to TideSaint
Needs Color
--Platter of deviled eggs bordered with sliced red, yellow and green bell peppers (for dipping). Stick some fresh basil under the peppers at 12, 3, 6, and 9 o'clock positions.
--Thin fried onion rigs
--Platter of deviled eggs bordered with sliced red, yellow and green bell peppers (for dipping). Stick some fresh basil under the peppers at 12, 3, 6, and 9 o'clock positions.
--Thin fried onion rigs
This post was edited on 10/15/14 at 3:53 pm
Posted on 10/15/14 at 4:20 pm to TideSaint
You marinate shrimp in it and serve on a bed of lettuce. It's a great appetizer for pretty much any entre.
Posted on 10/15/14 at 4:21 pm to TideSaint
Blackened fish tacos with purple slaw and remoulade.
Posted on 10/15/14 at 4:34 pm to TideSaint
Eggs, shrimp, fried fish, baked potatoes, popcorn, white bunny bread, in your coffee, on the rim and in a bloody Mary, on the toothbrush, etc.
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