Tortellini and Shrimp Salad with Ravigote Sauce
I don’t know about you, but when summer (think backyard cook outs, picnics etc.) arrives, my thoughts turn to pasta salads.
Last summer, not wanting to let the leftover Ravigote Sauce I made for the Crabmeat Ravigote Stuffed Tomato recipe I created to take advantage of Creole tomato season go to waste, I came up with a simple, yet delicious, salad made with shrimp and cheese tortellini to bring to my young cousin Ayana’s summer birthday dinner. The zesty Ravigote’s name is from the French word Ravigoter (meaning to refresh or reinvigorate), a hint as to how perfect it is for a cool summer meal.
Ravigote is a classic French sauce, “Creolized” with Creole mustard and a bit of horseradish, that you’ll see in many preparations – especially those involving seafood – around New Orleans restaurants. In fact, the local restaurant critic and food writer, Tom Fitzmorris has written that Crabmeat Ravigote, along with Shrimp Remoulade, are the two most popular cold appetizers in traditional New Orleans restaurants. And Ti Adelaide Martin, of Commander’s Palace, wrote in The Commander’s Kitchen cookbook the sauce “has long been a favorite in New Orleans and at Commander’s. The oldest Commander’s menus featured Crabmeat Ravigote… anything that has survived that long on our constantly evolving menu is a classic and a local favorite.”
So a new dish for my repertoire is born, and it’s definitely a keeper.