1 teaspoon grated fresh garlic (about 1 large clove)
1/2 teaspoon kosher salt
1/4 teaspoon paprika
Make Remoulade Sauce: In a small bowl, stir together all ingredients. Refrigerate in an airtight container for up to 2 weeks.
*We used Blue Plate® Mayonnaise, Zatarain’s® Creole Mustard, and TABASCO®.
In a large skillet, heat oil over medium heat. Add shrimp, red onion, bell pepper, and Creole seasoning; cook, stirring frequently, until shrimp are pink and firm, 3 to 5 minutes. Transfer mixture to a large bowl. Stir in pasta and green onion. Fold in Creole Rémoulade. Serve immediately, or refrigerate in an airtight container for up to 2 days.
*We used Tony Chachere’s Original Creole Seasoning.
This recipe is courtesy of Louisiana Cookin' magazine and was tested by the Louisiana Cookin' test kitchen. Blue Plate® is the official mayonnaise of Louisiana Cookin'. For more recipes from Louisiana Cookin', click here.