Login
Create Account
Shrimp Remoulade
Tell a FriendRate this recipe:
Rating : 0
-
Brief Description
Creole seasoned mayonnaise sauce, refrigerated overnight, and served atop boiled shrimp on a leaf of colored lettuce.
-
Main Ingredient
shrimp
-
Category: Appetizers
-
Cuisine: Cajun
-
Prep Time: 630 min(s)
-
Cook Time: 10 min(s)
-
Recipe Type: Public
-
Source:
-
Tags:
-
Notes:
-
Posted By: swilliamson
-
Posted On: Mar 10, 2016
Number of Servings:
Ingredients:
- 1 gallons - water
- 1 packages - crab boil
- 3 tablespoons - salt
- 36 - large raw shrimp deveined
- 1 1/2 cups - heavy-duty mayonnaise
- 1/2 cups - Creole mustard
- 1 tablespoons - Worcestershire sauce
- 1 teaspoons - hot pepper sauce (Chef Folse likes Louisiana Gold, but Tabasco will do)
- 1/2 cups - finely diced green onions
- 1/4 cups - finely diced celery
- 2 tablespoons - minced garlic
- 1/4 cups - finely chopped parsley
- 1/2 tablespoons - lemon juice
- - salt and cracked black pepper to taste
- 3 dozen - 21-25 count boiled shrimp peeled and deveined
Directions:
BOILED SHRIMP:
In a large pot, bring the water, crab boil and salt to a full boil. Add shrimp. When the water returns to a boil, turn off the heat and let the shrimp sit for 5 minutes to absorb the seasonings. Drain the shrimp, cool, and then peel them.
REMOULADE:
In a mixing bowl, combine all of the above ingredients, whisking well to incorporate the seasonings. Once blended, cover and place in the refrigerator, preferably overnight. (A minimum of 4 hours will be required for flavor to be developed).
When ready, remove from refrigerator and adjust seasonings to taste. Place six shrimp on a leaf of romaine or other colored lettuce and spoon a generous portion of remoulade sauce on top of the shrimp.
Do not sauce shrimp prior to service, as they will lose their firm texture.
Comments