Cajun French: la chevrette (la shuv-ret) – shrimp
Brocato’s Eat Dat Restaurant in East New Orleans was one of the food vendors at the Vieux To Do Festival in New Orleans in early June and this recipe was inspired by the wrap from their booth. We ate lots of great food, many of our favorites, yet for us this particular dish was number one this year.
Everyone has their favorite Remoulade and Brocato’s may even make their own, for us our Remoulade of choice is Omi’s from Omi’s Gourmet Foods. We do make our own Remoulade yet sometimes it is easy to use a prepared one if it is good and suits the dish. Since this is a quick meal, we chose to use the prepared Remoulade.
Boiled shrimp was our choice since we had some in the refrigerator. Any type of cooked shrimp (boiled, sautéed, bbq, fried, etc.) will work for this dish. This is a quick and easy lunch!
Mais C’est Bon!
Enjoy!!
Shrimp Remoulade Wrap
Per Wrap:
- 1 – 8” whole wheat tortilla
- 1 large lettuce leaf
- 1 thick slice tomato, cubed
- Omi’s Remoulade Sauce
- 5-6 large shrimp, (more depending on size of shrimp)
- Salt and Cajun seasoning
Heat tortilla until warm, not crispy.
Build the wrap:
- Place Remoulade sauce on tortilla
- Place lettuce leaf on Remoulade, pinch of salt
- Place cubed tomato on lettuce, pinch of salt
- Place shrimp on tomato
If the shrimp are not well seasoned, add Cajun seasoning.
Roll up wrap and enjoy!
Omi’s Remoulade Sauce is well seasoned so if used not much additional seasoning is necessary. The only additional seasoning would be if the shrimp were not well seasoned or seasoned to your taste.
This looks delicious and I love the idea of portable shrimp remoulade! This looks a lot like the version I had in New Orleans. You’ve inspired me to make your recipe over the holiday weekend. Thanks for the idea.
Thank you for the comment. We really enjoyed Vieux To Do this year and are happy to share this recipe. I enjoyed visiting your site and will return often.