Marinated Shrimp With Remoulade Sauce Cooking Light Recipes

SHRIMP COCKTAIL WITH REMOULADE SAUCE

Shrimp Cocktail with Remoulade Sauce image

Provided by Nancy Fuller

Time 30m

Yield 12 to 15 servings

Number Of Ingredients 14

Ingredients

1/2 cup dry white wine
1 tablespoon kosher salt
2 pounds peeled and deveined large (12- to 15-count) shrimp
Remoulade Sauce, recipe follows, for serving
1 cup mayonnaise
1/2 cup sour cream
2 tablespoons sweet relish
1 teaspoon seafood seasoning
1 teaspoon chopped fresh tarragon
Dash white vinegar
Zest and juice of 1 lemon
1/2 shallot, finely minced
Kosher salt, if needed
Cracked black pepper

Steps:

Prepare a large bowl of ice water; set aside.
Bring the white wine, salt and 8 cups water to a boil in a pot, then reduce to a low simmer. Stir in the shrimp and cook at a very low simmer until the shrimp are pink, firm and cooked through, 3 to 5 minutes. Drain and transfer the shrimp to the prepared ice water bath. Once cooled, drain and serve with Remoulade Sauce on the side.
Put the mayonnaise, sour cream, relish, seafood seasoning, tarragon, vinegar, lemon zest and juice and shallot in a large bowl and whisk to combine. Season with salt if using and cracked pepper. Serve immediately or cover and refrigerate until ready to serve.

CAJUN-SPICED GRILLED SHRIMP WITH REMOULADE

Cajun-Spiced Grilled Shrimp with Remoulade image

Provided by Valerie Bertinelli

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

2 tablespoons lemon juice, from 1 lemon
2 tablespoons extra-virgin olive oil
2 teaspoons Cajun spice
Kosher salt
1 pound large shrimp (10 to15 per pound), peeled and deveined
1 tablespoon chopped fresh flat-leaf parsley, for serving
Lemon wedges, for serving
1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons Cajun spice
1 tablespoon ketchup
1 tablespoon whole grain mustard
1 tablespoon chopped fresh flat-leaf parsley
1 teaspoon lemon zest
Kosher salt

Steps:

For the shrimp: Add the lemon juice, olive oil, Cajun spice and 1/2 teaspoon of salt to a medium bowl and whisk to combine. Add the shrimp and toss to coat them in the spice mixture. Allow the shrimp to marinate while you make the remoulade. Do not marinate shrimp longer than 20 minutes.
For the remoulade: Add the mayonnaise, sour cream, Cajun spice, ketchup, mustard, parsley, lemon zest and 1/4 teaspoon salt to a bowl and whisk to combine. Refrigerate until ready to serve.
Preheat a grill pan over medium-high heat. When the pan is hot, add the shrimp in an even layer. Allow the shrimp to cook for 2 minutes, then flip them and cook until they are just opaque and the tails are pink, about another minute. Remove the shrimp to a serving platter, garnish with parsley and lemon wedges and serve with remoulade.

MARINATED COCKTAIL SHRIMP

Marinated Cocktail Shrimp image

I keep a couple of bags of pre-cooked cocktail shrimp in the freezer for impromptu gatherings, and here's the method I've come up with to make them into a quick, more flavorful appetizer. Great year round, but I often end up taking it to summer potlucks and picnics. Since folks have asked me for the recipe, I figured I should probably write it up and finally share it here, too. :)

Provided by Julesong

Categories Lunch/Snacks

Time 16m

Yield 8-10 serving(s)

Number Of Ingredients 8

Ingredients

1 lb frozen tail-on cooked shrimp (about 30-38 or 41-50 count, not the tiny kind)
3 tablespoons dry sherry
2 tablespoons lime juice
1/4 teaspoon seasoning salt, to taste (such as Johnny's or Lawry's)
fresh ground black pepper, to taste
1/4 teaspoon dried ancho chile powder or 1/4 teaspoon other chili powder, to taste
1/2 teaspoon seafood cocktail sauce
seafood cocktail sauce, your favorite kind, for dipping

Steps:

Place the frozen shrimp in a colander in the sink, and run hot water over them while stirring occasionally until they separate and begin to thaw, about 1 minute.
Set aside to drain for another 5 minutes or so until they're thawed yet still chilled in the middles, then place them in a large bowl.
To the bowl add the sherry, lime juice, seasoning salt, black pepper, ancho powder, and 1/2 teaspoon cocktail sauce, and stir well to coat; set aside for another 10 minutes or so, stirring occasionally.
(You can put them in a container in the fridge for later, if need be, or into a container for taking to a picnic or potluck.).
Serve with your favorite cocktail sauce for dipping.
Note: you can, of course, use the marinade on thawed cooked shrimp - just toss them well in the marinade and let sit for at least 10 minutes.

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