Recipe Exchange: Shrimp Ravigote from Just For Lunch
A reader request for the cucumber dill dip from the closed and much-missed Just For Lunch sent me down memory lane and thinking about all the good food owner Ann Barnes served in her restaurant. I contacted her, and she’s promised to get the dip recipe to me, along with a few others that I was reminded of when looking through a folder of old menus.
Today, I turned to my files for a perfect summer dish from Barnes. While you can eat it for lunch, you don’t have to. Eat it for dinner, serve it at a summer party (keep it chilled), or just keep it in the fridge and snack on it for a few days.
Sauce ravigote is French and means “to invigorate,” though a reading of recipes in cookbooks and online might make you think it means “to improvise.” They vary wildly; some have mayo, some are oil and herb based. Some are cold, others are warm.
Ann’s recipe is a good one, and if you ate at Just For Lunch, you no doubt remember it. I add snipped chives to it, go heavy on the lemon juice, and I use Duke’s mayonnaise. You could adjust many things — add your favorite herbs, garlic, chopped tomatoes, go New Orleans style with Creole mustard and hot sauce — and stay in the spirit of ravigote. But, as always, try the recipe as written first.
Shrimp Ravigote from Just for Lunch
For Just for Lunch’s Shrimp Ravigote, you’ll need 1 pound of cooked shrimp. (Credit: engdaowichitpunya / Canva)
Ingredients
1 cup mayonnaise
1/2-1 tablespoon lemon juice
1 tablespoon dry mustard
1 tablespoon horseradish
1 tablespoon chopped fresh parsley
1 tablespoon chopped capers
1 tablespoon chopped pimento
1 hard boiled egg, chopped
Salt and pepper, to taste (if necessary)
1 pound cooked shrimp, chilled
2 avocados, optional but nice
Directions
Mix all ingredients except shrimp and and avocado and chill. When ready to serve, toss ravigote with chilled shrimp. You can serve on lettuce or plain, or stuff in halved avocados: Just before serving, cut avocado in half lengthwise and remove pit. Scoop out a bit if needed, and spoon shrimp in hollow. Serves 4.
Source: Ann Barnes, Just For Lunch
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Recipe Exchange Shrimp Ravigote Just For LunchJennifer Biggs
Jennifer Biggs is a native Memphian and veteran food writer and journalist who covers all things food, dining and spirits related for The Daily Memphian.
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