Cold shrimp salads are a favorite this time of the year. You are probably familiar with shrimp remoulade—the cold shrimp salad made with seasoned Cajun mayonnaise. Shrimp ravigote is very similar; to make it, you substitute the more elaborate ravigote sauce for the remoulade.
Ravigote means “reinvigorated” in French. Which is to say it brings chilled seafood and other leftovers back to life. In France, ravigote sauce can be a seafood sauce, or a spicy vinaigrette. In Louisiana and Texas, ravigote is a stepped-up remoulade. And I think it reinvigorates your tongue.
- 3 cups cooked, chopped shrimp
- 1/2 Ravigote Sauce (below)
- 6 cups greens
- 12 tomato slices
- 6 avocado halves, cut into slices
- 12 lemon wedges
Ravigote Sauce (Adapted from Texas Eats)
You will only need half a cup of the sauce to make a big shrimp salad, but if you are going to go to the effort of making this sensational sauce, you might as well make a lot and keep some in the refrigerator. It's a great dressing for any kind of salad and it also tastes great with cold chicken or as a sandwich spread. I like Slap Yo' Mama Cajun seasoning because it doesn't have any MSG in it.
- 2 large hard-boiled eggs, peeled
- 2 cups mayonnaise
- 1 teaspoon Creole mustard
- Dash of Worchestershire
- 2 tablespoons fresh lemon juice
- 3 tablespoons minced red onions
- 3 tablespoons capers, drained and coarsely chopped
- 2 tablespoons minced celery
- 1 tablespoon minced pickled jalapeño
- 1 teaspoon minced garlic
- 2 tablespoons chopped fresh parsley
- 1 teaspoon chopped fresh tarragon
- 2 teaspoons Cajun Seasoning (such as Slap Yo' Mama or Tony Cachere's)
- Salt to taste
Using a spoon, force the egg through a coarse sieve into the bowl. Fold in the remaining ingredients. Cover and refrigerate until ready to serve. Makes 2 and a half cups. Will keep covered in the refrigerator for several weeks.