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Begue's Avocado, Shrimp and
Crabmeat Rémoulade



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Begue's Avocado, Shrimp and

The Times-Picayune, New Orleans, LA, August 8, 2002

“Executive chef Andre Poirot of Begue's Restaurant in the Royal
Sonesta Hotel has created a cool recipe for the dog days of summer.
Avocado, shrimp and crabmeat rémoulade is on his menu at the
French-Creole restaurant, but he says it is easily made at home.”

Serves 1

Rémoulade Sauce

5 tablespoons white vinegar
3/4 cup Zatarain's Creole Mustard
5 tablespoons red wine vinegar
3/4 teaspoon fresh peeled garlic, minced
1/2 teaspoon Lea & Perrins
[Worcestershire sauce]
1 3/4 teaspoons capers
1 teaspoon anchovies, chopped
Pinch dry mustard
Pinch salt
Pinch herbes de Provence
(by McCormick or Rex)
Splash Tabasco
Splash lemon juice
3/4 cup olive oil

Mix well all ingredients except oil. Using mixer, add oil slowly.
Makes one pint.

House Dressing

1 1/2 tablespoons mayonnaise
1/2 tablespoon Dijon mustard
1/2 teaspoon mustard (dry)
2  1/2 teaspoons sugar
1 1/3 teaspoons horseradish
2  1/2 teaspoons salt
1 1/2 teaspoons shallots (chopped/dry)
3/4 teaspoon fresh peeled garlic, minced
3 tablespoons red wine vinegar
3 tablespoons white vinegar
1/2 teaspoon Lea & Perrins
[Worcestershire sauce]
1 1/2 tablespoons lemon juice
1/2 teaspoon Tabasco
1/2 cup cottonseed oil
1/2 cup olive oil (or olive/canola oil blend)

Mix all the ingredients together except for the oil. When well mixed,
add oil slowly using mixer. Makes one pint.

Shrimp and Crabmeat Rémoulade

1 avocado
1/2 cup boiled shrimp (40 to 50 count)
peeled and deveined
1/4 cup jumbo lump crabmeat
1/2 cup rémoulade sauce
1/4 cup House Dressing
2 tomato wedges

For each serving, cut ripe avocado in four segments, peel two segments
and cut in fan shape. Place on plate [illustrated in article]. The idea is to
make the dish look like a butterfly. Mix shrimp with rémoulade sauce,
place in center of plate on top of avocado. Place the crabmeat on top
of shrimp. Garnish with tomato sliver and parsley sprig. Drizzle house
dressing on showing avocado.

© The Times-Picayune. Used with permission.

Begue's is located in the Royal Sonesta Hotel,
300 Bourbon St., New Orleans, LA 70130,
Telephone 504.553.2278

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Tom Fitzmorris's New Orleans
Shrimp Remoulade

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