TL;DR: Tujague's Shrimp Rémoulade is what happens when 170 years of New Orleans swagger meets the porch-app Hall of Fame. This is old-school Crescent City firepower — the kind of dish that made tourists fall in love with Louisiana in the first place.

Tujague's Shrimp Rémoulade is what happens when 170 years of New Orleans swagger meets the porch-app Hall of Fame.

This is old-school Crescent City firepower — the kind of dish that made tourists fall in love with Louisiana in the first place. Red rémoulade, not the bland mayo camp. Chunky celery, sharp Creole mustard, paprika heat. Chilled Gulf shrimp tossed tableside, served over crisp lettuce with chopped egg. The move that built a 170-year institution.

🍴 INGREDIENTS: • ⅓ cup chopped celery • ⅓ cup chopped white onion • ⅓ cup chopped parsley • ¼ cup chopped green onion • ½ cup Zatarain's Creole mustard • 1½ cups olive oil • ¼ cup lemon juice • 2 tbsp. paprika • 1 package (3 oz.) crab boil • 3 tbsp. salt • 36 large raw shrimp • 1 head iceberg or other sturdy lettuce, shredded • 2 hard-boiled eggs, finely chopped • Chopped green onion and parsley, for garnish (optional)

🥄 METHOD: 1. Combine celery, white onion, parsley, green onion, Creole mustard, olive oil, lemon juice, and paprika in a medium bowl. 2. Use an immersion blender to create a mostly smooth sauce with some texture. You should have about 3 cups. 3. Chill the sauce in the refrigerator for at least 4 hours. 4. In a large pot, bring 3 quarts of water, crab boil, and salt to a boil. 5. Add shrimp. When water boils again, turn off heat, cover, and let sit for 5 minutes. 6. Drain shrimp and cool in a bowl of ice. 7. Peel shrimp and remove vein if desired. 8. Toss shrimp in sauce to coat. 9. Create mounds of lettuce on 6 plates. 10. Arrange 6 shrimp per plate and top with chopped egg. 11. Garnish with green onion and parsley if desired.

Save this for your next dinner party flex.

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