food

This traditional New Orleans dish is great during a heat wave – or an average 95-degree summer day in Louisiana. Almost all the work is done by the food processor. It’s a favorite at Galatoire’s, where locals come in from the noonday heat to feast on cold seafood salad.

This recipe has been slightly northern-ized and modernized to incorporate more widely available ingredients (country Dijon instead of Creole mustard) – as well as my own preference for nice seasonal lettuce, not the shredded iceberg of yore.

Remember: support the American shrimping industry! Use wild-caught, domestic shrimp, which is strictly regulated compared to imported shrimp. (more…)