What New Orleans Creole dish features Gulf shrimp served cold with a spicy rémoulade sauce?

New Orleans Creole shrimp rémoulade features chilled Gulf shrimp served with a spicy rémoulade sauce.

In New Orleans cooking, shrimp rémoulade is commonly served as a cold appetizer or salad. The shrimp are chilled and paired with a strongly seasoned sauce that may contain mustard, paprika, horseradish, celery, scallions, parsley, and Creole spices. Recipes differ between restaurants and families.

Rémoulade originated as a French sauce, but Louisiana cooks developed a more colorful and assertive version than the classic French preparation. The New Orleans style is often red or orange because of paprika, ketchup, or chili-based ingredients.

This dish is distinct from shrimp Creole, which is a hot tomato-based entrée. It is also not the same as étouffée, where shrimp are cooked in a thickened sauce and served hot over rice.