It's starting to get hot, and a seafood salad sounds really good! Louis sauce has always been one of my favorites (it's sort of healthy -- green pepper and shrimp), remoulade is classic. And I've been told that this recipe for New Orleans sauce is from Galatoire's, though it's been a long time since I've been there so I couldn't swear to it! If you want to tone down the fat content in the Louis or remoulade, add more lemon juice and just don't use much sauce.
Any of these dishes begins with the poached shrimp or crabmeat. These must be good quality and well cooked (not overcooked). The seafood is placed on a bed of shredded or chopped lettuce, then topped with the dressing. If you are splurging, a little grated hard-boiled egg, chopped capers, and/or chopped green olives are delicious additions. I like to sprinkle a little paprika or cayenne on the composed and sauced salad. Lemon wedges are nice. And, of course, a good French bread!
Louis Sauce
1 cup mayonnaise
1/4 cup cream
1/4 cup chili sauce
1 teaspoon Worcestershire sauce
1/4 cup chopped green pepper
1/4 cup chopped green onion
2 tablespoons lemon juice
Remoulade Sauce
1 cup mayonnaise
1 tablespoon drained, finely chopped sweet or bread and butter pickle
1 tablespoon drained, finely chopped capers
2 tablespoons Dijon mustard
1 teaspoon finely chopped parsley
1/2 teaspoon chopped fresh tarragon
1/2 teaspoon chervil
(1/2 teaspoon anchovy paste)
New Orleans Sauce
1/2 cup finely chopped celery
1 stalk finely chopped green onion
1 tablespoon chopped chives
6 tablespoons olive oil
3 tablespoons lemon juice
1/4 teaspoon Tabasco sauce
5 tablespoons horseradish
2 tablespoons Dijon mustard
1/4 teaspoon paprika
3/4 teaspoons salt
1/2 teaspoon white pepper
Rub a bowl with garlic, combine above ingredients, add shrimp and toss well. Marinade shrimp in sauce for up to 12 hours (you may include a clove of garlic for 2 hours). Serve topped with sauce or with sauce on the side.
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