Way down yonder in New Orleans! I simply love this dressing. I make it by the gallon, especially in the
Spring and Summer months. There is a
story here. When I turned 18, my mother took me on another trip to the Crescent
City. We started out having about ten
dozen oysters on the half shell before switching to the Shrimp Remoulade. I was hooked.
After that, we proceeded to Pat O’Brians where I got we bit tipsy before
heading on to Pete Fountains Club on Bourbon Street. Pete sang Happy Birthday to me and I was
beside myself. I later worked with Pete
and Al Hirt as a clarinetist. What a
great trip!
Friend Girl, this is a recipe that will make you slap yo
momma! I have made this for over four decades and yes, there are some tricks to
the trade. Now, I live on the Gulf Coast
so the fresh shrimp I use comes from the Gulf of Mexico out of Galveston. To do
a USA comparison, the east coast has Shrimp from the cold northern waters on
the Coast of New England to the warming currents mix of the Southern
Coasts. The Pacific, on the West Coast,
has very chilling waters and the little nippers are quite large. Choices, Choices, Choices
I normally serve this at a meet and greet and it plays well
at cigar dinners.
This Pickled Shrimp goes great with a Sunday, Fun Day,
Bloody Mary!
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