Big Easy Shrimp Remoulade by Chef Hugh Acheson


Stacy's® Simply Naked® Pita Chips
¼ pound cooked and peeled shrimp, 31-35 count
½ cup greek yogurt
½ cup green onion, whites and pale green, thinly sliced
¼ cup creole mustard or Dijon mustard
¼ teaspoon creole seasoning
Salt and pepper to taste
Stacy’s® Simply Naked® Pita Chips


In a medium mixing bowl, combine greek yogurt, green onion, mustard and creole seasoning. Mix together until well incorporated. Set aside.
On a cutting board, chop the shrimp into ½ inch pieces. Add shrimp to remoulade dressing and mix well. Season with salt and pepper to taste.
Serve on a small platter with Stacy’s® Simply Naked® Pita Chips.

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