Baked Shrimpnew Orleans Remoulade Saucefrench Potato Salad Recipes

Steps:

• FOR THE REMOULADE SAUCE:.
• Preheat oven to 450°F; coat a 2-qt. baking dish with nonstick spray.
• Pulse the bell pepper, mayonnaise, Dijon, scallions, shallot, parsley, honey, and lemon juice in a food processor until bell pepper, shallots, and parsley are minced and sauce is well mixed.
• Season sauce with salt, pepper & red pepper flakes; chill until ready to serve.
• FOR THE SHRIMP:.
• Toast bread crumbs in 1-2 tablespoons oil in a small nonstick skillet over medium heat until golden, about 5 minutes.
• Transfer crumbs to a bowl and stir in chives, salt, pepper & red pepper flakes.
• Combine melted butter and remaining 1-3 tablespoons olive oil in another bowl.
• Dip shrimp into butter mixture, then dredge in crumbs and arrange in the prepared dish.
• Bake until shrimp are cooked through and crumbs are crisp, about 10 minutes.
• FOR FRENCH POTATO SALAD:.
• Cook potatoes in a pot of salted water with a pinch of crushed red pepper flakes (gives it a nice kick)until tender, about 10 minutes.
• Add haricots verts(to the potatoes) & cook 2 minutes drain and set vegetables aside (on some toweling).
• Whisk together, Dijon, oil, vinegar, honey and tarragon in a large bowl.
• Season vinaigrette with salt, pepper, crushed red pepper flakes(if using) & a sprinkling of toasted white sesame seeds.
• Add warm potatoes and beans, toss to coat.

Steps:

• Scrub the potatoes and place them, whole, in a saucepan with water to cover by 1/2 inch. Bring the water to a boil, reduce the heat, and cook the potatoes gently until they are just tender and can be pierced with a sharp knife. Drain immediately and let cool slightly. If desired, scrape the skin from the cooked potatoes as soon as they can be handled. For a decorative look with fingerlings, scrape off only a band of skin, about 1/2 inch thick, all around the long sides of the potato.
• Heat 2 tablespoons of the olive oil in a small saute pan. When hot, add the scallions and the onion, toss to coat well, and cook for about a minute over medium-high heat. Add the garlic, toss to mix, and cook for just a few moments, then remove the pan from the heat.
• Slice the potatoes while still warm, cutting them crosswise into 1/2 inch sections. Put the pieces in a large mixing bowl, pour the wine and 3 or 4 tablespoons olive oil over them, and toss gently to distribute. Add the warm vegetables from the pan, mustard, chives, chopped herbs, salt and pepper and gently fold all together, mixing well but not crushing the potatoes. Taste the salad and add more seasonings as you like.
• Serve the potatoes warm (no colder than room temperature). Arrange the large radicchio leaves, if you have them in a close circle on the serving platter, with their curved insides up, to form a rough bowl. Spoon the potato salad inside the leaves, sprinkle with chopped egg around the edges, and parsley over the top.

Steps:

• Cook potatoes in lightly salted water until done (ca 20 minutes). Cool slightly, but peel while still warm. Slice into 1 cm / 1/2 inch pieces.
• Mix wine, apple vinegar, olive oil and chopped green onions and heat in large skillet or wok at medium-low temperature. Add sliced potatoes and shake skillet, so that the liquid covers the potatoes or mix potatoes carefully to cover them. Season with salt and pepper. Turn the temperature up and cook until potatoes have absorbed most of the dressing.
• Slice the anchovies and mix with the chopped parsley and chives in a small boil. Add the reserved oil from the anchovies and stir. Mix carefully with the potatoes and remove them from the heat.
• Put on individual plates or in a bowl. Serve while still warm or at room temperature.

Steps:

• For the Remoulade Sauce mix together the mayonaise, greens onions, creole mustard, parsley, minced garlic, and horesradish. Cover and chill until ready to serve.
• Peel shrimp, and devein, if desired.
• Combine flour, salt, and pepper. Stir together milk and egg until smooth. Toss shrimp in milk mixture; dredge in flour mixture.
• Pour oil to a depth of 2 inches in a Dutch oven; heat to 375°. Fry shrimp, in batches, 1 to 2 minutes or until golden; drain on wire racks.
• Melt butter; add garlic. Spread cut sides of rolls evenly with butter mixture; place on a large baking sheet.
• Bake at 450° for 8 minutes. Spread cut sides of rolls evenly with Remoulade Sauce. Place shrimp and lettuce on bottom halves of rolls; cover with roll tops.

Steps:

• Drop your potatoes into a large pan of salted boiling water. Cook until tender but not soft. These potatoes want to remain on the firm side of tender rather than being over cooked and falling apart.
• Once cooked, drain the potatoes and set them aside to cool for 5 minutes. Meanwhile, in a small bowl whisk the vinegar and mustard together, then drizzle in the olive oil and beat to emulsify. Using a pair of scissors cut in the chives and stir well. Season to taste with salt, pepper and sugar.
• Cut the potatoes into ½-inch pieces. Toss them in the dressing while still warm.

Steps:

• Combine mix and store in glass jar, tightly sealed.
• In heavy skillet over high heat combine 4 oz.
• butter,garlic, worcestershire and seasoning mix.
• When butter is melted, add shrimp.
• Cook for 2 minutes, shaking pan back and forth.
• DON'T STIR!
• Add remaining butter, stock and beer.
• Cook for an additional 2 minutes, shaking the pan.
• Remove from heat.
• Serve immediately in bowl with lots of french bread to soak up the sauce.
• *Shaking the pan in a back and forth motion, along with the additional of the stock helps keep the sauce from separating and having an oil texture.
• Stirring doesn't do the same.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Arrange the shrimp in a single layer in as many baking dishes as you need. Set aside.
• Melt 1/2 cup of butter in a large skillet over medium heat. Add the onion, garlic, celery, parsley, Creole seasoning and rosemary. Cook and stir for a few minutes, until onion is tender. Add the rest of the butter and cook until melted over low heat. Stir in the pepper, Worcestershire sauce and lemon juice. Pour this mixture over the shrimp so that the shrimp are completely submerged.
• Bake in the preheated oven until shrimp are pink, 15 to 20 minutes.

Steps:

• Note: It is important that at least two kinds of lettuce is used and the lettuce is very dry. I wash the lettuce, spin it in a salad spinner and then lay out on a clean kitchen towel to dry.
• Mix all the dressing ingrediants, including dried basil if using, in a bowl and whisk briskly at least 1 minute. If using fresh basil, toss with the lettuce.
• Toss the lettuce with the tomatoes and the shredded basil if using fresh. Pour salad dressing over and toss thoroughly. Cover with plastic wrap and refridgerate at least 3-4 hours, or longer if you have time.
• To serve, toss the salad again. Use salad bowls and add a couple of tablespoons of the liquid from the bottom of the bowl to each serving.