Step One

Mix together mayonnaise, horseradish, creole mustard, Dijon mustard, lemon juice, parsley, and green onions. Season to taste with salt and pepper and refrigerate at least one hour before  serving.

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Step Two

Roast the shrimp by first tossing them in a bowl with the olive oil and a sprinkle of salt and pepper. Roast in a preheated 400F for 8 – 10 minutes depending on the size of the shrimp. Remove from the oven and when cool, peel and stirring with the tarragon and lemon slices. Skewer the shrimp and serve on a large platter, sprinkled with paprika.

No. 2 : Kitchen Smidgen

If you’ve traveled to the Gulf Coast of Louisiana, Alabama or Mississippi you have probably enjoyed Remoulade. Like me, you may think of it as a dressing for seafood, but in France where Remoulade was invented, they most often serve it as céleri rémoulade, using slices of the knobby celeriac root and a more mustardy sauce. I love Remoulade and serve it as a dressing or dip for seafood, raw veggies, or as a spread on a grilled fish sandwich with slices of avocado.

No. 3 : Get Creative

*Try out some of the new mayos in the store like olive oil, canola, even avocado! I grew up eating Dukes Mayo and I still like it – but love the Heart Healthy Omega 3s  in these newer versions. They taste great, too!

No.4 : Wine FIND of the Week

PARDUCCI Chardonnay
Mendocino County California
MANY Grocery Stores about $12

The Super Bowl deserves a wine from the U.S. that is affordable enough to share with the gang and super-food-friendly to match the creamy taste of the remoulade, too!  This one is aged in both 20 % new French oak AND stainless steel – the  touch of oak for creaminess and stainless for its crisp apple flavor.