Shrimp Remoulade Recipe
From vino4dino 15 years agoIngredients
- Remoulade Sauce Recipe shopping list
- 1 Large Rib celery, Chopped shopping list
- 2 green onions, Chopped shopping list
- 1 garlic Clove, Chopped shopping list
- 1 Tbsp Italian parsley, Finely Chopped shopping list
- 2 Tbsp creole mustard shopping list
- 2 Tbsp paprika shopping list
- 1/4 Cup red wine vinegar shopping list
- 1 Tbsp Fresh lemon juice shopping list
- 1 tsp worcestershire sauce shopping list
- 1 Tbsp Prepared horseradish shopping list
- 2 tsp hot sauce (I use Crystal) shopping list
- 2 Tbsp ketchup shopping list
- kosher salt & black pepper To Taste shopping list
- 1/2 tsp cayenne or to taste shopping list
- Boiled shrimp Recipe shopping list
- 1 tsp mustard seed shopping list
- 1 Tbsp black peppercorns shopping list
- 3 Tbsp kosher salt shopping list
- 1 Tbsp cayenne shopping list
- 2 fresh bay leaves shopping list
- 1 Rib celery Chopped shopping list
- 1 tsp whole allspice shopping list
- 5 whole cloves shopping list
- 1/2 of 1 Lemon shopping list
- 6 Cups water shopping list
How to make it
- Combine the above ingredients in a food processor, process until smooth. With the motor still running, slowly drizzle in:
- 1 oz. Extra Virgin Olive Oil
- 1/4 Cup Vegetable Oil
- The emulsion should be fairly thick. Adjust the seasonings and refrigerate overnight.
- Boiled Shrimp Recipe:
- Combine the ingredients in a large saucepan. Bring to a boil, reduce the heat and simmer partially covered for 20-30 minutes. Prepare an ice bath, call it 6 cups ice and 6 cups cold water. Return the liquid to a boil. Add:
- 12-16 Shrimp (16/20 Ct)
- Turn off the heat. Wait 2 minutes (make sure the Shrimp are white all the way through), then remove them to the ice bath. When they’re completely cooled, remove the shell, keeping the tail intact, then devein.
- Coat the shrimp in a small amount of the sauce and marinate for about 15-20 minutes.
- To serve the Shrimp Remoulade, cover the base of 2 chilled appetizer or salad plates with shredded lettuce. Tastefully arrange the shrimp on top of the lettuce, 6 per plate, and garnish with green onions, thinly sliced on the bias.
People Who Like This Dish 3
- greekgirrrl Long Island, NY
- notyourmomma South St. Petersburg, FL
- jenniferbyrdez Kenner, LA
- dandelion Ashland, NE
- clbacon Birmingham, AL
- vino4dino Baltimore, MD
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The Rating
Reviewed by 4 people-
Absolutely perfect.
jenniferbyrdez in kenner loved it
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