Culinary Institute of New Orleans

Culinary Insitute of New Orleans

Shrimp Salad
Serves 18 (6 oz. Portions)

5 lbs. Shrimp (21/25 count, peeled, deveined, boiled)
1 bunch Celery (destringed, oriental bias cut)
1 tsp. Dill, chopped
6 Eggs, boiled and chopped
1 cup Remoulade Sauce
1 tsp. Ground Black Pepper

Garnish:
1 Lemon (wedges, paprika dipped)
2 Cucumbers (slices, scored)
3 Tomatoes (wedges)
1 tbsp. Carrot strings
1 tbsp. Red Onion, sliced
1/4 Avocado, sliced and fanned
3 leaves Romaine Lettuce, shredded

Méthode:
Peel, devein, and boil shrimp in shrimp boil recipe and cool. In a bowl, place all ingredients. Mix well and check for seasoning.

Plate Set-Up:
Place romaine leaves coming from center of plate. Using a large 3î ramekin, scoop shrimp salad and place in middle of leaves.

Garnish:
Fan avocado in one space between leaves. Place cucumber in one space between leaves. Place lemon wedge and onions in one space between leaves. Place tomato wedges in all three spaces leaning against salad.

Red Remoulade Sauce
Serves 64 (2 oz. Portions)

1 gal. Mayonnaise
1/4 cup Creole Mustard
1/4 cup Chili Sauce
1 bunch Green Onion, chopped
4-6 ribs Celery, chopped
Salt and pepper to taste
12 drops Tabasco

Méthode:
Place all ingredients in a bowl and mix together, check for seasoning.

Creole Honey Mustard Dressing
Serves 24 (2 oz. Portions)

28 oz. Mayonnaise
8 oz. Creole Mustard
8 oz. Honey
1 tsp. Salt
1 tsp. Black Pepper
4 oz. Yellow Mustard
Méthode:
Place all ingredients in a bowl and blend well. Salt and pepper to taste.