Blackened Shrimp Remoulade Salad
@ The Chimes
To make shrimp remoulade, the shrimp are almost always boiled. I’ve seen them grilled or even fried. But the Chimes–the sports bar on the edge of the Bogue Falaya River in Covington–does something I’ve never found anywhere else: they blacken the shrimp. The crustaceans are big enough to stand up to the high heat, and the blackening seasoning works well with both the shrimp and the mayonnaise-based, Creole-mustardy remoulade sauce. Big, big salad, and the best of the lighter dishes here.
Covington: 19130 W Front St. 985-892-5396