Themed parties are all the rage, especially around the holidays. This board party idea is a spin on the Roaring ’20s with New Orleans flair. The star of this spread is Shrimp Remoulade, a French dish that’s been known for its signature spot on Galatoire’s menu since 1905. It pairs wonderfully with a classic Sazerac, a drink born in the New Orleans French Quarter in the early 19th century. Known as America’s first cocktail, it was conceptualized by a Creole apothecary named Antoine Peychaud, who emigrated to New Orleans from the West Indies.
Classic Sazerac
Servings: Yields 1 cocktail
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¼ ounce absinthe or herbsaint
1½ ounces rye whisky,
bourbon or cognac
1 teaspoon sugar
½ teaspoon bitters
Lemon peel for garnish
- Place ice in a highball glass to chill. Discard the ice and pour the absinthe into the chilled glass. Swirl it around until it coats the inside of the glass.
- Pour out any excess absinthe. Add in the sugar and bitters to the bottom of the glass.
- Muddle the sugar and bitters together to dissolve the sugar, and then add the whisky or cognac. Stir until well blended.
- Twist the lemon peel over the Sazerac to release the essence of the lemon into it. Garnish with the lemon peel on the rim of the glass and serve.
*The whisky, sugar and bitters can be combined in bulk ahead of time and then served individually as needed.
New Orleans Shrimp Remoulade
Servings: 6
½ cup chopped celery
½ cup chopped green onions (tops and bottoms)
½ cup chopped parsley
1 clove chopped garlic
¼ cup fresh lemon juice
¼ cup red wine vinegar
1 cup ketchup
1 tablespoon Worcestershire
½ cup mayonnaise
½ cup Creole mustard
½ cup vegetable oil
¼ teaspoon salt
1 tablespoon hot sauce
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2 pounds large peeled, deveined and boiled shrimp
- Place the celery, green onion, parsley and garlic into a food processor or blender. Add in the lemon juice and vinegar. Pulse to combine.
- Add in the ketchup, Worcestershire, mayonnaise, Creole mustard and vegetable oil. Blend until all is incorporated. Season with the salt and hot sauce.
- Place the remoulade in an airtight container and chill for several hours to allow the flavors to blend.
- Pour the remoulade over the boiled shrimp. Chill until you are ready to serve.
This article was originally published in the December 2022 issue of 225 magazine.