A slightly different shrimp pasta salad. This one is all New Orleans with a classic remoulade dressing. A New Orleans remoulade has all these flavors, minus the mayonnaise. Feel free to increase (the remoulade sauce seasonings) or decrease (the mayonnaise) as you wish. The green onions are a strong component and classic ingredient in many South Louisiana dishes, whether Creole or Cajun.
To make for a normal household:
10 to 16 ounces pasta, cooked al dente and drained
1 pound shrimp, cooked, drained and cooled
1 cup green onion, sliced
1 to 2 stalks celery, diced
1 pint cherry tomatoes
1 cup bell pepper diced (red and green)
1 cup mayo
About 2 tablespoons creole mustard
2 tablespoons ketchup
2 tablespoons sweet relish
½ to 1 tablespoon horseradish
1 teaspoon Worcestershire
Juice and zest of 1 lemon
A sprinkle of Cajun seasoning, if desired.
You may need to add more mayonnaise after it chills. Hard to make it too seasoned, as the pasta absorbs a lot of the flavor
Combine all ingredients and mix well. Taste for seasoning, and adjust as desired. Serve chilled.
Note: This is very similar to the shrimp pasta salad I made and posted a few weeks ago. While that one was delicious, its’ main flavor was the lemon which came through clean and pure. For a potluck, I was seeking the more familiar flavors of New Orleans (the remoulade). Switching out the red onion with fresh, spring green onions was a starting point.