Recipe: Shrimp Remoulade Pasta Salad

Recipe courtesy Chef Big John, Rouses Markets

PASTA & SHRIMP:

• Mini penne pasta 1 pound
• Medium Gulf shrimp, peeled and deveined 1 pound
• Olive oil 1 tablespoon
• Rouses Creole seasoning 1 teaspoon
• Cherry tomatoes, halved 1 cup
• Celery, finely diced 3/4 cup
• Red bell pepper, finely diced 1/2 cup
• Green onions, sliced 1/3 cup
• Fresh parsley, chopped 2 tablespoons
• Fresh lemon juice 1 tablespoon

CREAMY REMOULADE DRESSING:

• Mayonnaise 1 cup
• Creole mustard 2 tablespoons
• Prepared horseradish 1 tablespoon
• Fresh lemon juice 1 tablespoon
• Hot sauce 2 teaspoons
• Worcestershire sauce 1 teaspoon
• Smoked paprika 1 teaspoon
• Garlic powder 1/2 teaspoon
• Onion powder 1/2 teaspoon
• Rouses Creole seasoning 1/2 teaspoon
• Fresh parsley, finely chopped 1 tablespoon

DIRECTIONS:

1. Cook the mini penne in well-salted water until just al dente. Drain, rinse under cold water and allow it to drain completely.

2. Toss the shrimp with the olive oil and 1 teaspoon Rouses Creole seasoning. Sauté over medium-high heat for 2-3 minutes per side, until pink and cooked through.

3. Remove the shrimp from the heat, sprinkle with 1 tablespoon lemon juice and allow them to cool. Cut larger shrimp into bite-size pieces if desired.

4. Whisk together all creamy remoulade dressing ingredients until smooth. Taste and adjust the Creole seasoning or hot sauce as needed.

5. In a large bowl, combine the cooled mini penne, shrimp, tomatoes, celery, red bell pepper, green onions and parsley.

6. Add the remoulade dressing and gently toss until every ingredient is evenly coated.

7. Cover and refrigerate for at least 1 hour. Stir before serving; add a small spoonful of mayonnaise if the salad needs loosening.

CHEF BIG JOHN’S TIP:

Reserve a few whole shrimp and sliced green onions for the top. Serve the salad cold on a lettuce-lined platter with fresh lemon wedges.

SERVING SUGGESTIONS:

Serve as a chilled brunch side, luncheon entrée or seafood-buffet selection. Pair it with croissants, fresh fruit, tomato wedges or a crisp green salad.

IMPORTANT FOOD-SAFETY NOTES:

Keep the finished salad refrigerated at 40°F or below. Do not leave it at room temperature for more than 2 hours, or more than 1 hour when the temperature is above 90°F. Refrigerate leftovers promptly and enjoy within 3 days.

LET’S EAT!

ROUSES LOCATIONS:

• 7361 Theodore Dawes Rd., Theodore, AL 36582, (251) 653-7391
• 1545 Gulf Shores Parkway, Gulf Shores, AL 36542, (251) 948-4715
• 112 Saraland Loop, Saraland, AL 36571, (251) 675-8124
• 4350 Old Shell Rd., Mobile, AL 36608, (251) 380-0020
• 6729 Spanish Fort Rd., Spanish Fort, AL 36527, (251) 621-0552
• 7765 Airport Boulevard #609, Mobile, AL 36608, 251-272-5026
• 25405 Perdido Beach Boulevard, Orange Beach, AL 36561, 251-272-5034
• 3075 US Highway 98, Daphne, AL 36526