Blackened Shrimp Remoulade Salad
@ The Chimes
To make shrimp remoulade, the shrimp are almost always boiled. I've seen them grilled or even fried. But the Chimes--the sports bar on the edge of the Bogue Falaya River in Covington--does something I've never found anywhere else: they blacken the shrimp. The crustaceans are big enough to stand up to the high heat, and the blackening seasoning works well with both the shrimp and the mayonnaise-based, Creole-mustardy remoulade sauce. Big, big salad, and the best of the lighter dishes here.
Covington: 19130 W Front St. 985-892-5396