For us New Orleanians, there is a hosting season upon us. From Superbowl parties, to debutant luncheons, to Mardi Gras season mixers, there is always a need for a menu. Shrimp Remoulade is a staple in New Orleans cuisine. Dressed up or casual, it always makes a fine showing. In my guiltless version, I am able to preserve all of the grandeur of the dish while not compromising the flavor. Also, anything that starts with a shrimp boil is an automatic good time.

{For the shrimp boil}

2 lbs Shrimp, shells on

6-8 C Water

1 Shrimp Boil Packet

1 Onion, quartered

3-4 Celery Stalks, roughly chopped

1 lemon, cut

2 Tbsp Liquid Crab Boil

1 Garlic Bulb, cut in half

Bay Leaves

Salt to taste

Creole Seasoning to taste

Place all the ingredients into a tall pot (except the shrimp) and bring to a boil. Add the shrimp and let boil for 1-2 minutes. Turn off the heat, cover and let sit for 20-25 minutes. Pour all ingredients into a colander and let shrimp cool. Once cool enough to handle, peel shrimp and set aside.

{For the remoulade}

1/2 C Greek or Belgian Yogurt

1/4 C Mayonnaise

2 Tbsp Creole Mustard

2-3 Tbsp Ketchup

2 Tbsp Worcestershire Sauce

2 Tbsp Capers, rinsed

1 Stalk Green Onion, chopped finely

1 Tsp Horseradish (optional)

Lemon Zest

Dash of hot sauce

Creole Seasoning to taste

Whisk all ingredients together in a bowl.

{For the Shrimp Remoulade}

Add the prepared remoulade by the spoonful to the shrimp and stir to incorporate. Shrimp should be completely coated but not sopping. The Shrimp Remoulade can be presented on a bed of lettuce, or as part of a salad. I've also served it as an accompaniment of Fried Green Tomatoes and as a mini po-boy. Enjoy.

*Any leftover remoulade can be kept in an airtight container and refrigerated for up to a week. The remoulade can be used in a variety ways. It shines as a condiment for burgers or sandwiches; also as a star dip on a crudite or seafood platter.

*If guilt is not your thing, go for the gusto and do not substitute the yogurt for the mayonnaise.