Cool Shrimp Remoulade
Chilled shrimp gets tossed in a tangy, herbal remoulade (a creamy-cool French sauce) for an easy appetizer that is instantly refreshing.
A classic taste from New Orleans
“Shrimp remoulade was one of the very first dishes I had in Nola, and every time I eat it I get transported back to that first day in the city, the complex cool of that first bite. I created this recipe to give people a simple way to enjoy that iconic taste at home.”
-Nina Compton
Spices in this Recipe Card
Hot Smoked Pimentón Paprika
This highly prized Spanish varietal of paprika has a uniquely hot, smoldering flavor that comes not just from superior chiles, but the artisanal drying and grinding process.
Much like the Champagne region of France, Hot Smoked Pimentón Paprika can only come from the La Vera region of Spain. Production is highly regulated to ensure high quality and authenticity.
in New Orleans
Meet
Nina Compton
Nina is an award-winning chef and restaurateur who delights in melding the flavors of her Caribbean upbringing with the deep culinary history of French and Italian cuisine. Originally from St. Lucia, she fell in love with New Orleans during a star turn as a Top Chef finalist. With investors nationwide beating down her door after the season aired, she chose to make a return to the Big Easy. She’s lived and worked there ever since.
Onions! They are used in everything but they get no credit. They add sweetness to sauces, you can throw them raw into a salad for zing, they’re great pickled too... Just so multipurpose.
Grilled pompano. Simple, delicious, full of flavor and meaty.
Any type of curry, it warms my soul.
Fried flying fish with parsley sauce. My granny would make this on special occasions.
All the spice, twice as nice
(Because bulk isn't always bettter)
Caribbean-Creole Bistro
Throw a themed dinner party that covers all the courses or add a Creole kick to your midweek menu. Simple, soulful cooking with delightfully deep flavor and a splash of spice.