Ryan Shepard
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Here in the South, we sure love the bounty from the sea.
In my humble opinion, the warmer months are the perfect time to really get into seafood. Not only is the cook time often remarkably short, but there is also so much room for experimentation.
Shrimp Remoulade
A classic New Orleans cold appetizer, shrimp remoulade combines chilled poached shrimp with a creamy remoulade sauce. We like medium shrimp for this application because the sauce tends to cling better to these babies than to larger shrimp. You can make the remoulade well in advance, then use any remaining sauce as an accompaniment to any chilled and fried seafood dishes.