I love when you make an awesome recipe based on being inspired from ingredients that you see and you know would be delicious together. First, we picked up these shrimp at the fish market near Calabash, NC, which is right on the water. Knowing you have delicious and fresh seafood, the recipe evolved from there.
The local grocery store carried Inland Market Remoulade sauce, which is delicious, so I grabbed that right up.
It’s a sauce loved by Southerns and generally served alongside seafood dishes as well as fried dishes. I typically find it paired along my favorite appetizers when we go out to eat. Remoulade sauce is a mayo based sauce typically including mustard, horseradish, and a creole flavoring. (So spicy, but not too spicy.) Combined, it’s a tangy, bright, and creamy sauce. If you can’t find it in the store, here is a recipe by my fellow Charlotte Food Blogger, Tanya, for Homemade Remoulade Sauce.
This 5 ingredient recipe is great for a party because it’s simple, and easy to make ahead of time.
… and for fun, I served this on a bagel the next morning. It was almost like a bagel with lox and not gonna lie, it was ah-mazing too!
1 lb cooked shrimp (if large shrimp, rough chop)
1 package cream cheese, (whipped makes it easier to stir)
1/2 cup Remoulade sauce
1 tsp old bay
1 tbsp fresh dill
In a mixing bowl, combine shrimp, cream cheese, remoulade, and old bay. Adjust amount of Remoulade or old bay to taste.
Chill for at least 30 minutes. (If you need to chill overnight, allow to bring towards room temperature to make it more flavorful.)
Top with fresh dill. Serve with crackers, bread toasts, etc.