Shrimp Remoulade Sliders Recipes

SHRIMP REMOULADE SLIDERS

Shrimp Remoulade Sliders image

Provided by Food Network Kitchen

Time 10m

Yield 8 servings

Number Of Ingredients 11

Ingredients

1/2 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons lemon juice
2 tablespoons capers
2 tablespoons chopped cornichons
2 tablespoons tarragon
1 pound chopped cooked shrimp
2 1/2 cups grated celery root (about 8 ounces)
8 toasted mini brioche buns
2 tablespoons unsalted butter, at room temperature, for the buns
Bibb lettuce, for serving

Steps:

Combine the mayonnaise, mustard, lemon juice, capers, cornichons and tarragon in a large bowl. Fold in the shrimp and celery root. Serve on buttered toasted mini brioche buns with Bibb lettuce.

SHRIMP SLIDERS WITH REMOULADE SAUCE #RSC

Shrimp Sliders With Remoulade Sauce #RSC image

Ready, Set, Cook! Hidden Valley Contest Entry. Shrimp sliders with a remoulade sauce made from Hidden Valley Original Ranch Dressing and served with a light salsa.

Provided by TOPCAT TONY

Categories Lunch/Snacks

Time 1h

Yield 8 sandwiches, 8 serving(s)

Number Of Ingredients 26

Ingredients

1/2 cup spinach leaves, rough chopped
2 tablespoons chives, chopped
1 cup frozen corn
4 roma tomatoes, diced
1/4 cup red onion, finely diced
1/4 teaspoon salt
1/4 teaspoon black pepper
1 lemon, juice and zest of
1 cup Hidden Valley® Original Ranch® Dressing
1/2 cup green onion top, finely chopped
2 tablespoons fresh parsley leaves, finely chopped
2 tablespoons celery, finely chopped
2 tablespoons creole mustard
2 tablespoons ketchup
1 tablespoon tomato paste
1 1/2 teaspoons garlic, minced
1 teaspoon paprika
1 teaspoon hot sauce
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups shrimp, diced
1 tablespoon fresh parsley leaves, chopped
8 rolls or 8 slider buns
4 slices tomatoes, halved
1/4 teaspoon salt
1/4 teaspoon white pepper

Steps:

1. In a medium bowl, combine the first 8 ingredients for the salsa and refrigerate until ready to serve.
2. In a blender, combine the next 12 ingredients for the Remoulade Sauce. Process until smooth.
3. In a medium bowl, combine the shrimp and parsley leaves with 1/4 cup of the Remoulade Sauce and toss. Season with the 1/4 tsp salt and 1/4 Tsp white pepper.
4. Spread 1/4 cup of the Remoulade Sauce on the bottom half of each bun. Place a slice of tomato and the top half of the bun.
5. Serve with a portion of the salsa and some potato chips.

Nutrition Facts : Calories 372.7, Fat 18.6, SaturatedFat 2.9, Cholesterol 9.9, Sodium 1053.3, Carbohydrate 45.8, Fiber 3.8, Sugar 4.6, Protein 8.3

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