Recipe

Shrimp Remoulade With Spanish Paprika And Avocado Recipe

Add Step-by-Step Photos	Wolfpackjack / All my dishes 11 months, 3 weeks ago This is awesome. Tried it first with smoked paprika, but it is so much better with Spanish paprika. Great as a main dish or "doubles" as a very nice appetizer. Prep:15m Cook:10m Servings:6	Wolfpackjac
	shrimp easy quick

Does this look good? Yeah! / Nope

Fans

dragonwing

glennk

juels

jenniferby

Ingredients

2 pounds shrimp cleaned,cooked, and chilled

1/4 cup rice vinegar (try tarragon vinegar for a variation)

1/2 teaspoon cayenne pepper

2 cloves garlic minced and then crushed to a paste with 2 teaspoons kosher salt

1/3 cup horseradish mustard (Bookbinder's was recommended)

2 tablespoons sweet Spanish paprika (or Hungarian or smoked)

1/4 teaspoon chili paste

1/2 cup olive oil

1/2 cup chopped green onions (including green tops)

Directions

While the shrimp are chilling, prepare the remoulade.

Shake all the ingredients together in a jar with a tight-fitting lid until well combined. OR-----

For a smoother and more emulsified sauce, combine all but the oil and green onions in the bowl of a food processor until blended. Scrape down the sides. Insert the feed tube into the apparatus. Pour the oil into the feed tube and, with the processor running, let the oil drip in a steady stream into the sauce until all the oil is used and the sauce is silky and emulsified.

Pour the sauce into a bowl and stir in the green onions.

Stir in the shrimp to coat well.

Refrigerate for 2 hours to let the flavors marry.

Let the shrimp come to room temperature before serving.

Serve on a platter garnished with sliced or diced avocado to complement the spicy sauce.

Serve lemon wedges if desired.

If you don't like chunks of garlic in the sauce. you might try combining the garlic and salt in a paste so that it blends better;

Recent Gawkers