BRENNAN'S CLASSIC SHRIMP REMOULADE
Make and share this Brennan's Classic Shrimp Remoulade recipe from Food.com.
Provided by PanNan
Categories Brunch
Time 20m
Yield 2 1/2 cups sauce, 6 serving(s)
Number Of Ingredients 21
Steps:
- Put ketchup, horseradish, Creole and prepared mustards, vinegar, lemon juice, onion, celery, parsley, garlic, paprika, pepper, salt, Tabasco and egg into blender container or food processor.
- Cover and mix at high speed until well blended.
- Remove cover and gradually add oil in a slow steady stream.
- Sauce will thicken to a pourable, creamy consistency.
- Store in covered container in refrigerator up to 3 days.
- Serving suggestion: toss boiled shrimp in remoulade sauce.
- Spoon onto a bed of thinly sliced cucumbers, radishes and frisee which were drizzled with a simple vinaigrette dressing.
Nutrition Facts : Calories 541.9, Fat 41, SaturatedFat 6.2, Cholesterol 329.7, Sodium 776.9, Carbohydrate 10, Fiber 2.9, Sugar 5.3, Protein 34.5
SHRIMP REMOULADE
A good shrimp rémoulade should be in regular rotation of anyone who wants to cook with the best ingredients the South has to offer, not the least of which are sweet, meaty Gulf shrimp. This version, from Craig Claiborne, of this classic New Orleans dish offers the punch of horseradish and lots of Creole mustard, which at one time seemed an exotic ingredient.
Provided by The New York Times
Categories appetizer
Time 10m
Yield 8 or more servings
Number Of Ingredients 15
Steps:
- Put the mustard in a mixing bowl and add the vinegar and paprika. Start blending with a wire whisk.
- Begin adding the oil gradually, beating briskly with the whisk. Season with salt and pepper and stir in all of the the remaining ingredients except the shrimp and lettuce. Add the shrimp and stir to blend. Refrigerate for several hours or overnight. Serve on a bed of shredded iceberg lettuce.
SHRIMP REMOULADE
This is Craig Claiborne's 1985 recreation of the shrimp remoulade served at Arnaud's, the legendary restaurant in the French Quarter of New Orleans. Fiery with horseradish and Creole mustard -- Zatarain's was the brand Claiborne recommended -- the sauce also contains finely chopped heart of celery, green onion and a splash of good oil. Paprika adds a further touch of spice and a fine red color. Claiborne recommended allowing the dish to cure overnight in the refrigerator. This remains good advice. Arnaud's shrimp remoulade, he wrote at the time, "is a pleasure that endures." (The New York Times)
Provided by Craig Claiborne
Categories appetizer
Time 20m
Yield 8 servings
Number Of Ingredients 22
Steps:
- Put shrimp in a saucepan and add water to cover. Add allspice, garlic, peppercorns and salt. Bring gradually to a boil. Simmer about 1 minute, and remove from heat. Let stand until cool. Peel and devein shrimp. There should be about 4 cups.
- To prepare sauce, put mustard and vinegar in a mixing bowl and add salt and pepper. Beat with a wire whisk and gradually add oil, stirring constantly. If you beat briskly enough, the oil should blend in smoothly without separating.
- Stir in remaining ingredients for the sauce.
- Put about half a cup or less of shredded lettuce on each of eight salad plates. Arrange an equal number of shrimp on lettuce. Spoon sauce to cover shrimp completely. Serve with lemon wedges.
Nutrition Facts : @context http, Calories 354, UnsaturatedFat 24 grams, Carbohydrate 8 grams, Fat 29 grams, Fiber 2 grams, Protein 17 grams, SaturatedFat 4 grams, Sodium 823 milligrams, Sugar 1 gram, TransFat 0 grams
SHRIMP REMOULADE
This recipe is from the blog Deep South Dish. Also, it is in my Southern Living Cookbook. This remoulade is maybe the best one I've had. A long list of ingredients, but most you'll have on hand. Plus, it comes together in the food processor.
Provided by Barenakedchef
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 23
Steps:
- Pat shrimp until well dry. Heat 1 tablespoon of the canola oil in a cast iron skillet over medium high heat. Add the shrimp, cooking in batches and adding oil as needed for each batch. Lightly brown the shrimp on both sides, remove and set aside to cool, reserving a few of them to chop for garnish.
- Transfer the shrimp to a small bowl and spoon the remoulade sauce over them; gently toss. Shred lettuce and place onto individual serving plates and remove the shrimp one at a time, allowing excess sauce to drip off. Arrange the shrimp on the shredded lettuce, top with a few of the reserved chopped shrimp and a sprinkle of parsley. Serve in martini glasses for a very nice presentation. Also great over fried green tomatoes, on a sandwich roll, or slid in between slices of fluffy French bread.
- REMOULADE:.
- Combine all of the ingredients except for the olive oil. Drizzle in the olive oil, a little at a time, while whisking briskly until mixture is well blended and reaches a nice creamy consistency. Can also process in a food processor for a smoother consistency, if desired. Taste, adjust seasonings, and refrigerate for several hours or overnight to thoroughly chill.
Nutrition Facts : Calories 578.9, Fat 38.7, SaturatedFat 5.9, Cholesterol 394.3, Sodium 1937.8, Carbohydrate 22.4, Fiber 1.9, Sugar 7, Protein 36.1
SHRIMP QUESADILLAS WITH CAJUN REMOULADE
Make and share this Shrimp Quesadillas with Cajun Remoulade recipe from Food.com.
Provided by Colbys Mom
Categories Cajun
Time 41m
Yield 2-3 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees.
- Make cajun remoulade by mixing mayonnaise with 2 Tbsp.
- cajun seasoning, Worcester sauce, cayenne pepper, lemon juice, and Tabasco.
- Refrigerate for 30 minutes.
- Meanwhile, heat 1 Tbsp.
- olive oil in skillet over high heat, 2 minutes.
- Toss shrimp with 1 tsp.
- of cajun seasoning and salt.
- Cook for 3 minutes.
- Transfer to large bowl.
- Add chiles and cilantro to shrimp and mix.
- Brush a large cookie sheet with olive oil.
- Arrange 1 tortilla on cookie sheet.
- Top with 1/2 of cheese and shrimp mixture.
- Place another tortilla on top of that.
- Brush lightly with olive oil.
- Bake 8 minutes, until lightly browned.
- Repeat with the remaining tortillas and mixture.
- Cut quesadilla into wedges and serve with the remoulade.
SHRIMP REMOULADE PO'BOYS
Make and share this Shrimp Remoulade Po'boys recipe from Food.com.
Provided by rickoholic83
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- To prepare sauce, combine first 11 ingredients in a medium bowl. Cover and chill.
- Prepare grill.
- Thread shrimp onto 4 (10-inch) skewers.
- Place skewers on a grill rack coated with cooking spray; grill 2 minutes on each side or until shrimp are done.
- Preheat oven to 350 degrees.
- Hollow out bread halves, leaving a 1-inch thick shell.
- Place bread on a baking sheet; bake at 350 degrees for 5 minutes.
- Place 1/4 cup lettuce, 1/4 cup tomato and 6 shrimp in bottom half of each loaf.
- Spoon 1/4 cup sauce over each sandwich. Cover with top bread halves.
Nutrition Facts : Calories 304.6, Fat 8.3, SaturatedFat 1.4, Cholesterol 52.4, Sodium 822, Carbohydrate 44.6, Fiber 2.7, Sugar 6.8, Protein 13.5
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