Baked Shrimp/New Orleans Remoulade Sauce/French Pot

Name: Baked Shrimp/New Orleans Remoulade Sauce/French Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cup chopped red bell pepper; 2 tablespoons mayonnaise; 2 tablespoons Dijon mustard; 2 tablespoons chopped scallions; 1 tablespoon chopped shallot; 1 tablespoon chopped fresh parsley leaves; 1 tablespoon honey; 2 teaspoons fresh lemon juice; kosher salt; black pepper; 1 pinch crushed red pepper flakes (serve to taste) (optional); 1 cup fresh breadcrumb; 5 tablespoons extra virgin olive oil, divided (it calls for 5 T EVOO, I used about 3 or less); kosher salt, to taste; black pepper, to taste; 2 tablespoons chopped fresh chives; 3 tablespoons unsalted butter, melted (it calls for 3 T of butter, I used about 1/2); 6 large shrimp, peeled, deveined, and partially split (6 oz.); 12 lb red potatoes, cut into 1/4 inch thick slices; 4 ounces French haricots vert or 4 ounces green beans; 1 tablespoon Dijon mustard; 1 tablespoon extra virgin olive oil; 1 teaspoon white wine vinegar; 1 teaspoon honey; 1 teaspoon chopped fresh tarragon leaves (I omitted it, don't like licorice); 2 teaspoons white toasted sesame seeds; kosher salt, to taste; black pepper, to taste; crushed red pepper flakes, to taste

Servings: persons

¼ cup chopped red bell pepper
2 tablespoons mayonnaise
2 tablespoons Dijon mustard
2 tablespoons chopped scallions
1 tablespoon chopped shallot
1 tablespoon chopped fresh parsley leaves
1 tablespoon honey
2 teaspoons fresh lemon juice
kosher salt
black pepper
1 pinch crushed red pepper flakes (serve to taste) (optional)
1 cup fresh breadcrumb
5 tablespoons extra virgin olive oil, divided (it calls for 5 T EVOO, I used about 3 or less)
kosher salt, to taste
black pepper, to taste
2 tablespoons chopped fresh chives
3 tablespoons unsalted butter, melted (it calls for 3 T of butter, I used about 1/2)
6 large shrimp, peeled, deveined, and partially split (6 oz.)
12 lb red potatoes, cut into 1/4 inch thick slices
4 ounces French haricots vert or 4 ounces green beans
1 tablespoon Dijon mustard
1 tablespoon extra virgin olive oil
1 teaspoon white wine vinegar
1 teaspoon honey
1 teaspoon chopped fresh tarragon leaves (I omitted it, don't like licorice)
2 teaspoons white toasted sesame seeds
kosher salt, to taste
black pepper, to taste
crushed red pepper flakes, to taste

1
FOR THE REMOULADE SAUCE:.
2
Preheat oven to 450F; coat a 2-qt.
3
baking dish with nonstick spray.
4
Pulse the bell pepper, mayonnaise, Dijon, scallions, shallot, parsley, honey, and lemon juice in a food processor until bell pepper, shallots, and parsley are minced and sauce is well mixed.
5
Season sauce with salt, pepper & red pepper flakes; chill until ready to serve.
6
FOR THE SHRIMP:.
7
Toast bread crumbs in 1-2 tablespoons oil in a small nonstick skillet over medium heat until golden, about 5 minutes.
8
Transfer crumbs to a bowl and stir in chives, salt, pepper & red pepper flakes.
9
Combine melted butter and remaining 1-3 tablespoons olive oil in another bowl.
10
Dip shrimp into butter mixture, then dredge in crumbs and arrange in the prepared dish.
11
Bake until shrimp are cooked through and crumbs are crisp, about 10 minutes.
12
FOR FRENCH POTATO SALAD:.
13
Cook potatoes in a pot of salted water with a pinch of crushed red pepper flakes (gives it a nice kick)until tender, about 10 minutes.
14
Add haricots verts(to the potatoes) & cook 2 minutes drain and set vegetables aside (on some toweling).
15
Whisk together, Dijon, oil, vinegar, honey and tarragon in a large bowl.
16
Season vinaigrette with salt, pepper, crushed red pepper flakes(if using) & a sprinkling of toasted white sesame seeds.
17
Add warm potatoes and beans, toss to coat.

1582

kcal

Calories

Fat

242

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 29 ingredients. The key ingredients include: ¼ cup chopped red bell pepper, 2 tablespoons mayonnaise, 2 tablespoons Dijon mustard, 2 tablespoons chopped scallions, and more.

Yes, Baked Shrimp/New Orleans Remoulade Sauce/French Potato Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Baked Shrimp/New Orleans Remoulade Sauce/French Potato Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions