When I glance at a menu and see anything featuring rémoulade sauce, I’m salivating. Usually, it’s a straightforward shrimp appetizer served on a bed of shredded iceberg that in the hands of a cook that has their rémoulade repertoire figured out is well worth ordering. But recently I was astounded to find a spin on shrimp rémoulade…
Kale Caesar with Grilled Shrimp
For the past few years, fresh kale has been on a run showing up on restaurant menus all over America. Even here at my Acadiana Table, I’ve tossed it into soups, braised it in stews and served it pan sautéed as a side dish. So, this weekend I stumbled on a neat trick while making…
Coconut Shrimp with Cilantro Mango Cream and Jasmine Rice and Beans
Spending two weeks in Hawaii is good for the soul. “Recharge the batteries,” my wife Roxanne says, “reboot your operating system,” my daughter Lauren likes to call it, but my personal favorite is “clean out the cobwebs.” Whatever. As a Louisiana-based food writer covering culinary culture, I find myself on a lifelong journey of sorts. …