BRENNAN'S CLASSIC SHRIMP REMOULADE
Make and share this Brennan's Classic Shrimp Remoulade recipe from Food.com.
Provided by PanNan
Categories Brunch
Time 20m
Yield 2 1/2 cups sauce, 6 serving(s)
Number Of Ingredients 21
Steps:
- Put ketchup, horseradish, Creole and prepared mustards, vinegar, lemon juice, onion, celery, parsley, garlic, paprika, pepper, salt, Tabasco and egg into blender container or food processor.
- Cover and mix at high speed until well blended.
- Remove cover and gradually add oil in a slow steady stream.
- Sauce will thicken to a pourable, creamy consistency.
- Store in covered container in refrigerator up to 3 days.
- Serving suggestion: toss boiled shrimp in remoulade sauce.
- Spoon onto a bed of thinly sliced cucumbers, radishes and frisee which were drizzled with a simple vinaigrette dressing.
Nutrition Facts : Calories 541.9, Fat 41, SaturatedFat 6.2, Cholesterol 329.7, Sodium 776.9, Carbohydrate 10, Fiber 2.9, Sugar 5.3, Protein 34.5
SHRIMP REMOULADE GALATOIRE'S
Galatoire's Restaurant in New Orleans, La. in the French Quarter shared this recipe. It is the best we have ever tasted and I know you will enjoy it too. Decorate the edge of plate with hard-boiled eggs sliced thin or quartered, and a few green and black olives. Then stand back and let your guests give you applause for serving them such a wonderful treat.
Provided by CYNTHIA
Categories Appetizers and Snacks Seafood Shrimp
Time 8h15m
Yield 12
Number Of Ingredients 13
Steps:
- In the container of a food processor, combine the celery, green onions, onion and parsley. Pulse until finely chopped. Add the vinegar, ketchup, tomato puree, mustard and Worcestershire sauce. Process until well blended, stopping to scrape down the sides a couple of times. With the food processor running, drizzle the oil in a steady stream, processing until blended. Stir in paprika. Transfer to a bowl, cover and refrigerate for 6 to 8 hours, or overnight.
- When ready to serve, stir the sauce, then pour over the shrimp and toss to coat. Serve on top of lettuce leaves.
Nutrition Facts : Calories 345 calories, Carbohydrate 7.8 g, Cholesterol 147.6 mg, Fat 27.7 g, Fiber 1 g, Protein 16.7 g, SaturatedFat 4 g, Sodium 389.8 mg, Sugar 4.7 g
SHRIMP REMOULADE
A good shrimp rémoulade should be in regular rotation of anyone who wants to cook with the best ingredients the South has to offer, not the least of which are sweet, meaty Gulf shrimp. This version, from Craig Claiborne, of this classic New Orleans dish offers the punch of horseradish and lots of Creole mustard, which at one time seemed an exotic ingredient.
Provided by The New York Times
Categories appetizer
Time 10m
Yield 8 or more servings
Number Of Ingredients 15
Steps:
- Put the mustard in a mixing bowl and add the vinegar and paprika. Start blending with a wire whisk.
- Begin adding the oil gradually, beating briskly with the whisk. Season with salt and pepper and stir in all of the the remaining ingredients except the shrimp and lettuce. Add the shrimp and stir to blend. Refrigerate for several hours or overnight. Serve on a bed of shredded iceberg lettuce.
SHRIMP SLIDERS WITH REMOULADE SAUCE #RSC
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
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
SHRIMP RéMOULADE
Provided by Peter Feibleman
Categories appetizer
Time 4h15m
Yield Serves 6 to 8
Number Of Ingredients 11
Steps:
- Whisk together the mustard, paprika, cayenne and 11/2 teaspoons salt in a deep bowl. Beat in the vinegar. Whisking constantly, pour in the oil in a slow, thin stream and beat until smooth and thick. Add the scallions, celery and parsley and mix well. Cover tightly with plastic wrap and let rest at room temperature for at least 4 hours.
- Shell and devein the shrimp. Rinse them under cold water. Bring 2 quarts of water to a simmer in a large pot. Add the remaining salt. Drop in the shrimp and cook, uncovered, for 3 to 5 minutes, until pink and firm. Drain, let cool, then chill until ready to serve.
- Mound the shredded lettuce on individual chilled plates. Arrange the shrimp on top, spoon some of the sauce over them -- reserving the rest for another use -- and serve immediately.
Nutrition Facts : @context http, Calories 306, UnsaturatedFat 17 grams, Carbohydrate 5 grams, Fat 21 grams, Fiber 2 grams, Protein 24 grams, SaturatedFat 3 grams, Sodium 1017 milligrams, Sugar 2 grams, TransFat 0 grams
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