Shrimp Remoulade
From chefjeb 17 years agoIngredients
- 3 lbs medium shrimp, raw, peeled and deviened shopping list
- Leafy tops from celery shopping list
- 3 bay leaves shopping list
- 2 tsp whole black peppers shopping list
- 3 whole cloves shopping list
- 1 medium onion, sliced shopping list
- 2 cloves garlic, peeled and crushed shopping list
- 1 large lemon shopping list
- 1/2 cup salt shopping list
- Gallon of water shopping list
- 1/2 cup onion, fine dice shopping list
- 2 ribs celery, fine min shopping list
- Sauce shopping list
- 1/2 cup onion, chopped shopping list
- 2 ribs celery, minced shopping list
- 4 tbs prepared horseradish shopping list
- 2 tsp paprika shopping list
- 2 tsp salt shopping list
- 1/2 tsp tarragon shopping list
- 4 tbs white vinegar Note: You can use tarragon vinnegar and omit tarragon shopping list
- 1 tbs garlic, minced shopping list
- 4 tbs ketchup or chili sauce shopping list
- dash cayenne shopping list
- 2tbs mayonnaise shopping list
- 4 tbs creole mustard Note: A course brown country-style mustard may be substituted shopping list
- 2 tbsa lemon juice shopping list
- 1/2 cup olive oil shopping list
- 1 tbs fresh parsley shopping list
How to make it
- Wrap spices in cheesecloth and tie. Place all ingredients except shrimp in water and boil for 15 minutes. Place shrimp in boiling water and immediately turn off heat and cover and allow to steep for 4 minutes. Shrimp should be pink, which means they are done. Drain in collendar immediately and run cold water over shrimp to stop cooking. Set aside.
- Make sauce by combining all ingredients and blending in food processor until smooth.
- Place shrimp on shredded or leaf lettuce and arrange sliced or grape tomatoes. Divide shrimp, place on top and drizzle sauce. Enjoy!
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