Louisiana white shrimp appear in late summer and fall. I believe they are the world’s best shrimp. Here’s a chilled shrimp dish that qualifies, I suppose, as Creole antipasto. It’s pretty good as is, served chilled. Or you can toss it with greens or with cooked, chilled pasta as a salad.

  • Sauce:
  • 1/2 cup Creole mustard
  • 2 eggs
  • 1/2 Tbs. salt
  • 1/3 tsp. red bell pepper, finely chopped
  • 1 cup vegetable oil
  • 1/4 cup tarragon vinegar
  • 3/4 cup chopped parsley
  • 1 cup chopped green onion
  • 3/4 cup chopped chives
  • 2 Tbs. salt
  • Juice of 1/2 lemon
  • 1 Tbs. liquid crab boil
  • 2 lbs. medium-large shrimp, peeled
  • 2 cans artichoke hearts, drained and quartered

1. Mix the mustard, eggs, salt, and red pepper in a food processor. (You can also use a wire whisk in a bowl.) Add the oil a few drops at a time while continuing the blend the egg mixture. When the mixture begins to thicken, increase the oil addition to a thin stream. Blend until well mixed. Add the vinegar, green onions, chives, and parsley.

2. Bring one quart of water to a rolling boil in a saucepan, with the salt, lemon juice, and crab boil. After the water has boiled for three minutes, add the shrimp. When the water returns to a boil, turn off the heat and allow the shrimp to steep in the water for about four minutes–until they’re pink and firm. (When you first wonder whether the shrimp are cooked, that’s when they are.) Strain out the shrimp and allow them to cool for a few minutes.

3. Blend the shrimp and the artichokes into the sauce. Cover the bowl and put it into the refrigerator to marinate for at least one hours. Serve tossed with salad greens, tomatoes, or chilled pasta–or all by itself.

Serves eight appetizers.

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  1. Sylvia Hohmann on August 7, 2014

    Hi Tom,

    Where’s the Dining Diary? Haven’t been getting it in my menuletter.

    Thanks, Sylvia

    • Tom Fitzmorris on August 10, 2014

      Wednesday and Thursday were among the rare days–three or four a year–in which I miss publishing a diary. My lame excuse is that the piece about the dinner at August was so involved with so many pictures that I couldn’t finish it Wednesday. Then the Eat Club ran extra late Wednesday night, backing me up a few hours, and I still didn’t have it finished by the time I had to go into town for the radio show. Still, we will not miss a single day of the Diary itself. It’s just running two days behind.

      I received many email and texts about this, once again proving that the Dining Diary is by far the most-read part of the New Orleans Menu Daily, and the most-read food blog in town.

      Tastefully yours,
      Tom Fitzmorris

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