Shrimp Remoulade - 2

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Shrimp - without heads
1		Water - with 1/4 cup salt and ice
2		Water - boiling
		Remoulade Sauce
2 tablespoons	30ml	Paprika
3/4 cup	177ml	Creole or Dijon mustard
2 tablespoons	30ml	Ketchup - (if not using Creole mustard)
2 tablespoons	30ml	Horseradish - (if not using Creole mustard)
1/2 cup	55g / 1.9oz	Celery hearts - finely chopped
1/4 cup	15g / 0.5oz	Onion - chopped
1 teaspoon	5ml	Sugar
1 teaspoon	5ml	Tabasco
2 tablespoons	30ml	Parsley - chopped
1 cup	237ml	Cottonseed or corn oil

Recipe Instructions

Put shrimp into boiling water. When water returns to a boil, drain shrimp and plunge into salted ice water. Peel and devein shrimp and serve on lettuce with remoulade sauce.

For the remoulade sauce, mix together all ingredients except the oil. Drizzle in the oil to make an emulsified sauce. The shrimp may be marinated in the sauce for 2 to 3 hours before serving to intensify the flavor.

Source:
Bill Wight

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.