This recipe is adapted from the book Emeril's New New Orleans Cooking and it's delicious and easy to make. Though there is nothing like serving it bubbling from the oven, in a pinch this is a great one to make a day ahead that warms well in the microwave.
Folks in Louisiana just love this very traditional way of combining mirliton squash and beautiful Gulf shrimp. You can eat these on their own with some piping hot white rice, but they also make a wonderful side dish for a holiday table. This recipe is from Chef Anthony Scanio at Emeril's Delmonico in New Orleans.
In this po-boy, the shrimp are not fried, but instead quickly sautéed in a pan in less than 5 minutes. The lettuce is tossed with a simple vinaigrette made from vinegary hot sauce. Currently on the menu at Lagasse's Stadium in Las Vegas.
This version of remoulade is the one you'll find most often in New Orleans - it is ever so slightly pink from the hint of ketchup and has a little kick from the horseradish and cayenne. It's delicious with seafood and is a classic showstopper.