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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Shrimp Remoulade can be an appetizer or a main dish salad. The sauce can be used a number of ways in addition to this beautiful starter course. This is the orange-red version which is tradionally served in New Orleans, not the French classic, which is white. Ingredients:
3 lbs medium shrimp, raw, peeled and deviened |
leafy tops from celery |
3 bay leaves |
2 tsp whole black peppers |
3 whole cloves |
1 medium onion, sliced |
2 cloves garlic, peeled and crushed |
1 large lemon |
1/2 cup salt |
gallon of water |
1/2 cup onion, fine dice |
2 ribs celery, fine min |
sauce |
1/2 cup onion, chopped |
2 ribs celery, minced |
4 tbs prepared horseradish |
2 tsp paprika |
2 tsp salt |
1/2 tsp tarragon |
4 tbs white vinegar note: you can use tarragon vinnegar and omit tarragon |
1 tbs garlic, minced |
4 tbs ketchup or chili sauce |
dash cayenne |
2tbs mayonnaise |
4 tbs creole mustard note: a course brown country-style mustard may be substituted |
2 tbsa lemon juice |
1/2 cup olive oil |
1 tbs fresh parsley |
Directions:
1. Wrap spices in cheesecloth and tie. Place all ingredients except shrimp in water and boil for 15 minutes. Place shrimp in boiling water and immediately turn off heat and cover and allow to steep for 4 minutes. Shrimp should be pink, which means they are done. Drain in collendar immediately and run cold water over shrimp to stop cooking. Set aside.
2. Make sauce by combining all ingredients and blending in food processor until smooth.
3. Place shrimp on shredded or leaf lettuce and arrange sliced or grape tomatoes. Divide shrimp, place on top and drizzle sauce. Enjoy!
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