Best 9 Baked Shrimpnew Orleans Remoulade Saucefrench Potato Salad Recipes

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Indulge in a delightful culinary journey with our delectable Baked Shrimp with New Orleans Remoulade Sauce, accompanied by a refreshing French Potato Salad. This harmonious trio of flavors will tantalize your taste buds and leave you craving more.

Louisiana's iconic Baked Shrimp takes center stage, coated in a flavorful breadcrumb crust and perfectly baked until golden brown. Paired with our creamy and tangy New Orleans Remoulade Sauce, this classic dish is elevated to new heights of deliciousness.

As a perfect complement, our French Potato Salad offers a delightful balance of flavors and textures. Tender potatoes, crisp vegetables, and a zesty vinaigrette dressing combine to create a refreshing side dish that will complement the richness of the shrimp.

Each recipe is meticulously crafted with step-by-step instructions, ensuring culinary success for home cooks of all skill levels. Whether you're a seasoned pro or a novice in the kitchen, you'll find the detailed guidance you need to create this extraordinary meal.

So gather your ingredients, prepare your taste buds, and embark on a culinary adventure that will transport you to the vibrant streets of New Orleans, all from the comfort of your own kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

SHRIMP PO'BOY WITH REMOULADE SAUCE



Shrimp Po'boy With Remoulade Sauce image

Try this authentic shrimp po'boy with remoulade sauce to get a taste of New Orleans famous cajun cuisine.

Provided by Michelle Figueroa

Categories     Lunch/Snacks

Time 50m

Yield 4 serving(s)

Number Of Ingredients 17

2 lbs unpeeled large raw shrimp
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup milk
1 large egg
1 -2 cup peanut oil
1/3 cup butter
1 teaspoon minced garlic
4 french bread rolls, split
1 cup shredded lettuce
1 cup mayonnaise
3 green onions, sliced
2 tablespoons creole mustard
1 tablespoon chopped fresh parsley
1 teaspoon minced garlic
1 teaspoon prepared horseradish

Steps:

  • For the Remoulade Sauce mix together the mayonaise, greens onions, creole mustard, parsley, minced garlic, and horesradish. Cover and chill until ready to serve.
  • Peel shrimp, and devein, if desired.
  • Combine flour, salt, and pepper. Stir together milk and egg until smooth. Toss shrimp in milk mixture; dredge in flour mixture.
  • Pour oil to a depth of 2 inches in a Dutch oven; heat to 375°. Fry shrimp, in batches, 1 to 2 minutes or until golden; drain on wire racks.
  • Melt butter; add garlic. Spread cut sides of rolls evenly with butter mixture; place on a large baking sheet.
  • Bake at 450° for 8 minutes. Spread cut sides of rolls evenly with Remoulade Sauce. Place shrimp and lettuce on bottom halves of rolls; cover with roll tops.

Nutrition Facts : Calories 1363.5, Fat 96.8, SaturatedFat 23.5, Cholesterol 392.7, Sodium 2565.9, Carbohydrate 79.8, Fiber 3.2, Sugar 5.5, Protein 44.6

REMOULADE SAUCE



Remoulade Sauce image

Can be served with my Shrimp-Eggplant Beignets or Fried fish. You can toss cooked shrimp in to make a shrimp salad. This is a spicy crunchy sauce. Cook time is chill time.

Provided by Rita1652

Categories     Vegetable

Time 1h10m

Yield 3 cups

Number Of Ingredients 12

1 cup mayonnaise
2 tablespoons whole grain mustard
2 tablespoons ketchup
1 tablespoon fresh lemon juice
1 tablespoon Worcestershire sauce
1/2 cup finely chopped scallion
1/4 cup finely chopped fresh flat leaf parsley
1 stalk finely chopped celery
2 cloves garlic, minced
1 teaspoon paprika
2 teaspoons hot sauce
1/4 teaspoon fresh ground black pepper

Steps:

  • Whisk together all ingredients.
  • Cover and chill 1 hour.

BAKED SHRIMP/NEW ORLEANS REMOULADE SAUCE/FRENCH POTATO SALAD



Baked Shrimp/New Orleans Remoulade Sauce/French Potato Salad image

The secret to this dish is the bread crumbs -- browning them first ensures they form a crispy crust.08/20/2009 edition of Cuisine at home eRECIPES. Purchase shrimp already peeled and deveined to save time or do the work yourself to save money. I combined 3 recipes so as to have a nice romantic meal for 2. Serve with remoulade and French Potato Salad and nice bottle of wine - outside if it is summer and if not in front of the fireplace! :) This is NOT diet friendly -- however, it is only once a year! ;)

Provided by Manami

Categories     Potato

Time 55m

Yield 2 serving(s)

Number Of Ingredients 29

1/4 cup chopped red bell pepper
2 tablespoons mayonnaise
2 tablespoons Dijon mustard
2 tablespoons chopped scallions
1 tablespoon chopped shallot
1 tablespoon chopped fresh parsley leaves
1 tablespoon honey
2 teaspoons fresh lemon juice
kosher salt
black pepper
1 pinch crushed red pepper flakes (serve to taste) (optional)
1 cup fresh breadcrumb
5 tablespoons extra virgin olive oil, divided (it calls for 5 T EVOO, I used about 3 or less)
kosher salt, to taste
black pepper, to taste
2 tablespoons chopped fresh chives
3 tablespoons unsalted butter, melted (it calls for 3 T of butter, I used about 1/2)
6 large shrimp, peeled, deveined, and partially split (6 oz.)
1/2 lb red potatoes, cut into 1/4 inch thick slices
4 ounces French haricots vert or 4 ounces green beans
1 tablespoon Dijon mustard
1 tablespoon extra virgin olive oil
1 teaspoon white wine vinegar
1 teaspoon honey
1 teaspoon chopped fresh tarragon leaves (I omitted it, don't like licorice)
2 teaspoons white toasted sesame seeds
kosher salt, to taste
black pepper, to taste
crushed red pepper flakes, to taste

Steps:

  • FOR THE REMOULADE SAUCE:.
  • Preheat oven to 450°F; coat a 2-qt. baking dish with nonstick spray.
  • Pulse the bell pepper, mayonnaise, Dijon, scallions, shallot, parsley, honey, and lemon juice in a food processor until bell pepper, shallots, and parsley are minced and sauce is well mixed.
  • Season sauce with salt, pepper & red pepper flakes; chill until ready to serve.
  • FOR THE SHRIMP:.
  • Toast bread crumbs in 1-2 tablespoons oil in a small nonstick skillet over medium heat until golden, about 5 minutes.
  • Transfer crumbs to a bowl and stir in chives, salt, pepper & red pepper flakes.
  • Combine melted butter and remaining 1-3 tablespoons olive oil in another bowl.
  • Dip shrimp into butter mixture, then dredge in crumbs and arrange in the prepared dish.
  • Bake until shrimp are cooked through and crumbs are crisp, about 10 minutes.
  • FOR FRENCH POTATO SALAD:.
  • Cook potatoes in a pot of salted water with a pinch of crushed red pepper flakes (gives it a nice kick)until tender, about 10 minutes.
  • Add haricots verts(to the potatoes) & cook 2 minutes drain and set vegetables aside (on some toweling).
  • Whisk together, Dijon, oil, vinegar, honey and tarragon in a large bowl.
  • Season vinaigrette with salt, pepper, crushed red pepper flakes(if using) & a sprinkling of toasted white sesame seeds.
  • Add warm potatoes and beans, toss to coat.

Nutrition Facts : Calories 994.3, Fat 69, SaturatedFat 18.4, Cholesterol 81.8, Sodium 806.3, Carbohydrate 82, Fiber 8.4, Sugar 19.4, Protein 16.5

BAKED SHRIMP PO' BOY RECIPE WITH REMOULADE SAUCE



Baked Shrimp Po' Boy Recipe With Remoulade Sauce image

This Baked Shrimp Po' Boy Sandwich With Remoulade sauce is about as tasty as you can get! Everything from the sauce to the French bread to the shrimp are super tasty!

Provided by Ben Myhre

Categories     Sandwich

Time 1h30m

Number Of Ingredients 23

2 pieces of French Bread, 8 Inches in length each
12-16 Prepared Shrimp (enough to cover sandwiches) See Below
Lettuce
Tomato, Sliced
Remoulade Sauce See Below
12-16 deveined, tail off raw shrimp
1 cup plain breadcrumbs
2 eggs, beat
2 tablespoon Cajun seasoning (optional)
¼ teaspoon cayenne powder
½ cups mayonnaise
1 garlic clove, finely diced
1 Tablespoons finely chopped onion
1 Tablespoon Dijon Mustard
2 Teaspoons freshly squeezed lemon juice
½ Tablespoons finely chopped parsley
½ Tablespoons Hot Sauce (I used Frank's)
1 teaspoon capers, chopped
½ teaspoons Tamari
⅛ teaspoon cayenne pepper powder
⅛ teaspoon cajun seasoning
½ teaspoon paprika
⅛ teaspoon salt

Steps:

  • to a bowl and stir
  • for at least one hour prior to starting to cook shrimp
  • oven to 400° Fahrenheit
  • to one bowl
  • to another bowl
  • into the egg wash and then place in breadcrumbs to coat
  • the shrimp for approximately 8-12 minutes, until shrimp are pink and coating is golden brown
  • lengthwise if needed to give it a sandwich shape
  • in oven for a few minutes. I add it to the oven for 4 minutes while the shrimp is baking
  • sauce

Nutrition Facts : ServingSize One Sandwich, Calories 824 calories, Sugar 4.9 g, Sodium 1456.5 mg, Fat 48.4 g, SaturatedFat 8.5 g, TransFat 0.1 g, Carbohydrate 40.4 g, Fiber 2.9 g, Protein 55.2 g, Cholesterol 528.4 mg

THE VERY BEST NEW ORLEANS SHRIMP



The Very Best New Orleans Shrimp image

Absolutely the very best! Make sure you double this recipe. Everyone loves the dipping sauce! A friend gave it to me years ago, it was from Gourmet magazine.

Provided by Chill

Categories     Very Low Carbs

Time 15m

Yield 2-4 appetizer servings

Number Of Ingredients 15

1 lb shrimp
4 ounces unsalted butter, plus
5 tablespoons unsalted butter
1 1/2 teaspoons minced garlic
1 teaspoon Worcestershire sauce
1/2 cup chicken broth
1/4 cup beer, at room temperature
1 teaspoon cayenne pepper
1 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/8 teaspoon dried oregano
lots of crusty French bread

Steps:

  • Combine mix and store in glass jar, tightly sealed.
  • In heavy skillet over high heat combine 4 oz.
  • butter,garlic, worcestershire and seasoning mix.
  • When butter is melted, add shrimp.
  • Cook for 2 minutes, shaking pan back and forth.
  • DON'T STIR!
  • Add remaining butter, stock and beer.
  • Cook for an additional 2 minutes, shaking the pan.
  • Remove from heat.
  • Serve immediately in bowl with lots of french bread to soak up the sauce.
  • *Shaking the pan in a back and forth motion, along with the additional of the stock helps keep the sauce from separating and having an oil texture.
  • Stirring doesn't do the same.

CLASSIC FRENCH POTATO SALAD



Classic French Potato Salad image

Nice and pretty for any summer buffet. From the Canadian Food Network. The dressing can be cut back so the potato salad is less oily, if this is your preference.

Provided by Deantini

Categories     Potato

Time 1h

Yield 8 serving(s)

Number Of Ingredients 9

1 lb small white potatoes (or fingerling potatoes)
1 lb small red potato
1 1/2 cups olive oil
1/2 cup tarragon vinegar
1 tablespoon Dijon mustard
1 bunch chives
sugar
salt
pepper

Steps:

  • Drop your potatoes into a large pan of salted boiling water. Cook until tender but not soft. These potatoes want to remain on the firm side of tender rather than being over cooked and falling apart.
  • Once cooked, drain the potatoes and set them aside to cool for 5 minutes. Meanwhile, in a small bowl whisk the vinegar and mustard together, then drizzle in the olive oil and beat to emulsify. Using a pair of scissors cut in the chives and stir well. Season to taste with salt, pepper and sugar.
  • Cut the potatoes into ½-inch pieces. Toss them in the dressing while still warm.

Nutrition Facts : Calories 446.6, Fat 40.7, SaturatedFat 5.6, Sodium 28.6, Carbohydrate 20, Fiber 2.6, Sugar 0.9, Protein 2.4

NEW ORLEANS SOAKED SALAD



New Orleans Soaked Salad image

This is an old fashioned salad that I found years ago and have been serving with cajun food. It should be made at least 3-4 hours in advance so the flavors can all meld together. The lettuce stays crisp and the dressing and tomatoes create a nice sauce that is good sopped up with french bread.

Provided by djshapiro2001

Categories     Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 heads different kinds lettuce, washed, torn in bite sized pieces and thoroughly dried (See Note)
2 large ripe tomatoes, cut into chuncks
6 tablespoons olive oil
1 tablespoon fresh lemon juice
1 tablespoon white wine vinegar
1 tablespoon shredded fresh basil or 1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon sugar
1 teaspoon finely chopped garlic
1 tablespoon finely minced parsley

Steps:

  • Note: It is important that at least two kinds of lettuce is used and the lettuce is very dry. I wash the lettuce, spin it in a salad spinner and then lay out on a clean kitchen towel to dry.
  • Mix all the dressing ingrediants, including dried basil if using, in a bowl and whisk briskly at least 1 minute. If using fresh basil, toss with the lettuce.
  • Toss the lettuce with the tomatoes and the shredded basil if using fresh. Pour salad dressing over and toss thoroughly. Cover with plastic wrap and refridgerate at least 3-4 hours, or longer if you have time.
  • To serve, toss the salad again. Use salad bowls and add a couple of tablespoons of the liquid from the bottom of the bowl to each serving.

Nutrition Facts : Calories 226.5, Fat 20.7, SaturatedFat 2.9, Sodium 346.8, Carbohydrate 9.7, Fiber 3.6, Sugar 4.2, Protein 3.4

SHRIMP POTATO SALAD



Shrimp Potato Salad image

Make and share this Shrimp Potato Salad recipe from Food.com.

Provided by gailanng

Categories     Weeknight

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 1/2 cups mayonnaise
2 tablespoons yellow mustard
1 teaspoon lemon juice
2 lbs potatoes, boiled and diced
1/2 cup onion, chopped
1/2 cup green onion, sliced thin
5 -6 hard-boiled eggs, chopped
2 tablespoons pickles, dill (optional) or 2 tablespoons sweet pickles (optional)
1 cup celery, chopped fine
1 lb shrimp, cooked and diced
1/4 teaspoon salt
1/4 teaspoon pepper
paprika

Steps:

  • In a small bowl, mix together mayonnaise, mustard and lemon juice; set aside.
  • Combine all remaining ingredients, being careful not to mash.
  • Carefully stir in mayonnaise mixture until well blended.
  • Garnish with a dusting of paprika.

FRENCH POTATO SALAD



French Potato Salad image

I always make this potato salad with my ribs in plum sauce recipe. Great side dish for ribs, picnics.

Provided by LeahMarie

Categories     Potato

Time 1h15m

Yield 7 Cups

Number Of Ingredients 9

3 lbs new potatoes
1 teaspoon instant chicken bouillon
1/4 cup boiling water
1/4 cup olive oil
2 tablespoons white wine vinegar
1 teaspoon dry mustard
1 teaspoon salt
1/8 teaspoon pepper
1/4 cup chopped green onion

Steps:

  • In large pot, cover potatoes with water and boil until tender (about 30 minutes).
  • Drain, peel and slice while potatoes are still warm.
  • Dissolve instant chicken bouillon in water and pour over potatoes.
  • Mix together olive oil, white wine vinegar, dry mustard, salt and pepper and pour over potatoes.
  • Mix together, add onions and let stand at room temperature to develop flavors.

Nutrition Facts : Calories 220.7, Fat 8, SaturatedFat 1.1, Sodium 348.3, Carbohydrate 34.4, Fiber 4.4, Sugar 1.6, Protein 4.1

Tips:

  • Use fresh, high-quality ingredients: This will make a big difference in the flavor of your dish.
  • Don't overcook the shrimp: Shrimp cooks quickly, so be careful not to overcook it. Otherwise, it will become tough and rubbery.
  • Make sure the sauce is well-seasoned: The sauce is what really brings this dish together, so make sure it's flavorful. Taste it and adjust the seasonings as needed.
  • Serve the dish immediately: This dish is best served hot, so don't let it sit around for too long before serving.

Conclusion:

Baked Shrimp with New Orleans Remoulade Sauce and French Potato Salad is a delicious and easy-to-make dish that's perfect for any occasion. The shrimp are succulent and flavorful, the sauce is creamy and tangy, and the potato salad is light and refreshing. This dish is sure to please everyone at your table.

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