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Bacon Wrapped Shrimp and Remoulade  

  • Author: Emily Danks, Leslie Hayes, and L’Oreal Steele, Nunez Community College Culinary Arts Program
  • Total Time: 30-40 Minutes

Notes

This dish is a play on the very popular shrimp cocktail served in a martini glass. We jazzed it up with some bacon and Mardi Gras colors. What better way to improve a dish than by adding bacon?

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ABOUT THE DISH

Editor’s Note: This recipe was entered into the 2021 (Virtual) Cook-Off for the Coast’s Recipe Competition, one of the many wonderful contributions from coastal restoration supporters that helped make the event such a success.  

 

Without the bounty that comes from the Louisiana coast, our cuisine would be very different. As we learn of the different cuisines through Nunez Community College, we realize the various influences from around the world. These international cuisines were influenced by what they found here. 

RECIPE

Ingredients

  • Author: Emily Danks, Leslie Hayes, and L’Oreal Steele, Nunez Community College Culinary Arts Program
  • Total Time: 30-40 Minutes
    •

    Ingredients

    REMOULADE VERT

    • 1 green tomato, roasted
    • 1 jalapeño, seeded and roasted
    • 1 cup mayonnaise
    • 1 cup parsley, chopped
    • 1/2 cup green onion, chopped
    • 2 tsp. capers
    • 1 oz. lemon juice
    • 2 tsp. Worcestershire sauce
    • 1 Tbsp. Creole mustard
    • 2 Tbsp. Creole seasoning
    • 1 Tbsp. salt
    • 1 tsp. white pepper

    BACON WRAPPED SHRIMP

    • 1 lb. 9/12 U shrimp with heads on, peeled and deveined
    • 1 lb. Applewood smoked bacon, cut into thirds lengthwise
    • 1 Tbsp. garlic powder
    • 1 Tbsp. onion powder
    • 2 tsp. Salt
    • Lemon wedges for serving, if desired

    CABBAGE SALAD

    • 1/4 head cabbage, sliced very thin
    • 2 Tbsp. extra virgin olive oil
    • 2 Tbsp. mirin (or apple cider vinegar)
    • Salt & white pepper to taste

    Instructions

    REMOULADE VERT

    1. Combine all ingredients in a blender or food processor and puree until smooth.

    BACON WRAPPED SHRIMP

    1. Combine garlic powder, onion powder, and salt. Mix into shrimp to season.
    2. Wrap bacon pieces around shrimp and place on a parchment paper lined baking sheet.
    3. Bake in oven at 350° F until bacon is crisp (5-7 minutes)

    CABBAGE SALAD

    1. Combine all ingredients.

    TO SERVE

    1. Place a bed of cabbage salad with a small well in the center.
    2. Spoon rémoulade vert into well.
    3. Place warm shrimp around the outside of the bowl.
    4. Serve with lemon wedges if desired.

     

    “Without the bounty that comes from the Louisiana coast, our cuisine would be very different. As we learn of the different cuisines through Nunez Community College, we realize the various influences from around the world. These international cuisines were influenced by what they found here.”

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