Shrimp Rakhee Recipes

SHRIMP COCKTAIL WITH RACH'S QUICK REMOULADE

Shrimp Cocktail with Rach's Quick Remoulade image

Rachael Ray's quick shrimp cocktail is portable for tailgating. Kept chilled, both the shrimp and the dipping sauce can be made the night before. Just before serving, stir the remoulade and remember to take along a bowl for guests to discard the tails once they're done.

Provided by Rachael Ray : Food Network

Categories appetizer

Time 15m

Yield 8 to 10 starter servings

Number Of Ingredients 11

Ingredients

1 lemon
1 tablespoon coriander seeds, a palmful
1 tablespoon mustard seeds, a palmful
2 dried bay leaves
36 large to jumbo shrimp, raw, peeled and deveined (ask for these at the fish counter)
1 1/2 cups mayonnaise
1/2 cup Creole mustard, eyeball the amount
2 teaspoons cayenne pepper sauce, eyeball it
2 scallions, thinly sliced
1 rib celery, finely chopped
1 lemon, juiced

Steps:

For the shrimp: Place a deep pot half filled with water on the stove over high heat. Squeeze the juice of 1 lemon into the water and drop the halved lemon into the pot. Add the coriander seeds, mustard seeds and bay leaves to the water. When the water boils, add the shrimp. Boil until the shrimp turn pink and the tails curl towards the heads, 4 to 5 minutes. Drain and cold shock under running water.
For the remoulade: Combine the mayonnaise, mustard, cayenne sauce, scallions, celery and lemon juice in a small bowl.
Arrange the shrimp around the sauce on a serving plate and serve.

TRUE SHRIMP CREOLE

True Shrimp Creole image

An authentic Cajun dish, this tastes even better if refrigerated overnight to allow all the flavors to blend.

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 14

Ingredients

1/4 cup all-purpose flour
1/2 cup canola oil
1 medium onion, chopped
1 medium green pepper, chopped
1 celery rib, chopped
1 garlic clove, minced
1 can (14-1/2 ounces) stewed tomatoes
1 can (6 ounces) tomato paste
4 bay leaves
1 tablespoon Worcestershire sauce
1/2 teaspoon hot pepper sauce
Salt and pepper to taste
2 pounds fresh or frozen uncooked medium shrimp, peeled and deveined
Hot cooked rice

Steps:

In a large heavy skillet, combine flour and oil until smooth. Cook and stir over medium heat until flour is a rich deep brown. Add onion, green pepper and celery; cook until vegetables are tender, 5-6 minutes. Add garlic; cook 1 minute longer. Stir in next 6 ingredients. Cover and simmer until heated through, 4-5 minutes. , Add shrimp. Simmer, uncovered, until shrimp turn pink, 5-6 minutes. Discard bay leaves. Serve with rice.

Nutrition Facts : Calories 358 calories, Fat 19g fat (3g saturated fat), Cholesterol 224mg cholesterol, Sodium 440mg sodium, Carbohydrate 20g carbohydrate (10g sugars, Fiber 3g fiber), Protein 27g protein.

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