REMOULADE DEVILED EGGS WITH PICKLED SHRIMP
Provided by Katie Lee Biegel
Categories appetizer
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- For the pickled shrimp: Combine the lemon juice, vinegar, garlic, onions, pickling spice, chiles and 1/2 cup water in a medium saucepan. Bring to a boil and cook for 1 minute. Reduce to a simmer; cook for another 4 minutes. Transfer to a large bowl and let cool to room temperature.
- Fill a bowl with ice water; set aside. Bring a medium pot of salted water to a boil. Add the shrimp and cook for 1 1/2 minutes. Drain and plunge in the ice water to stop cooking. Drain again and pat dry. Add the cooked shrimp to the pickling liquid, cover and refrigerate for at least 4 hours and up to 24 hours.
- Drain the shrimp well and put in a bowl; add the hot sauce and toss to combine.
- For the remoulade deviled eggs: Remove the yolks from the eggs and place in a medium bowl; mash to a paste with a fork. Place the egg whites, cut-side up, on a large plate or platter.
- Add the mayonnaise to the mashed yolks; mix until well combined. Fold in the mustard, cornichons, dill, chives, 1/4 teaspoon salt and 1/8 teaspoon pepper.
- Fill the egg whites with the yolk mixture. Top each deviled egg with a pickled shrimp and garnish with a parsley leaf. Sprinkle the shrimp with a pinch of smoked paprika.
SHRIMP ROLLS WITH SMOKED PAPRIKA REMOULADE
Sweet, small rock shrimp shine in this classic New England sandwich.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 15m
Number Of Ingredients 9
Steps:
- In a small bowl, combine mayonnaise, 2 teaspoons paprika, and vinegar. Season with salt and pepper and mix to combine. In a large skillet, heat oil over medium-high. Add shrimp, season with salt and pepper and 1 teaspoon paprika, and cook, stirring frequently, until opaque throughout, 5 minutes. Place 2 lettuce leaves in each bun. Top with shrimp, mayonnaise mixture, and onion.
Nutrition Facts : Calories 310 g, Fat 10 g, Fiber 2 g, Protein 28 g, SaturatedFat 2 g
SHRIMP WITH SMOKED PAPRIKA
This recipe for shrimp with smoked paprika, or pimentón, is from Paula Wolfert, the doyenne of Mediterranean cooking. Its name says it all-succulent shrimp swimming in a smoked-paprika-and-garlic olive oil bath. Call it a spa for crustaceans.
Provided by Emily Kaiser Thelin
Categories Mains
Time 15m
Number Of Ingredients 8
Steps:
- Remove the shrimp from the fridge and let them come to room temperature while preparing the garlic oil.
- In a 12-inch (30-cm) cazuela or heavy skillet, combine the oil, garlic, and pepper flakes. Set it over medium-low heat to warm slowly (on a diffuser if using a cazuela), gradually raising the heat to medium-high until the oil is hot and the garlic starts to sizzle and just turns golden, 3 to 4 minutes.
- Add the shrimp and cook, turning once, until firm and white throughout, 3 to 6 minutes; the timing depends on their size. Remove the cazuela from the heat and sprinkle the shrimp with the hot water, salt, and paprika. Taste and adjust the seasoning, adding more pepper flakes, salt, or paprika, if needed.
- Serve at once, directly from the cazuela or divided between plates. Accompany with plenty of crusty bread or rice for sopping up all that garlicky goodness.
Nutrition Facts : ServingSize 1 portion, Calories 432 kcal, Carbohydrate 3 g, Protein 21 g, Fat 38 g, SaturatedFat 5 g, TransFat 0.01 g, Cholesterol 191 mg, Sodium 1256 mg, Fiber 0.3 g, Sugar 0.1 g, UnsaturatedFat 30 g
PAPRIKA SHRIMP
Make and share this Paprika Shrimp recipe from Food.com.
Provided by JustJanS
Categories Very Low Carbs
Time 18m
Yield 16 shrimp
Number Of Ingredients 6
Steps:
- Remove the shell from the centre of the shrimp, leaving the head and tail intact.
- Devein the shrimp.
- Mix together the oil, garlic, paprika and salt in a shallow dish large enough to hold the shrimp in a single layer.
- Stir together, then add the shrimp and turn until they are coated.
- Cover with plastic wrap and refrigerate for at least 1 hour.
- When ready to cook, grill for about 1 minute, or until the shrimp start to curl and the shells turn pink.
- Turn over and continue to cook for an additional minute, or until cooked through.
- Serve at once with lemon wedges for squeezing over the shrimp.
Nutrition Facts : Calories 52.8, Fat 5.2, SaturatedFat 0.7, Cholesterol 10.6, Sodium 10.5, Carbohydrate 0.2, Fiber 0.1, Protein 1.4
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SHRIMP PO' BOYS RECIPE - NO. 2 PENCIL
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Estimated Reading Time 3 mins
- Prepare spicy mayo by combining all ingredients together and set aside. In a medium bowl, combine shrimp with kosher salt, ground black pepper, garlic powder, onion powder and smoked paprika. In another medium bowl, whisk together buttermilk and hot sauce. In a separate medium sized bowl, combine flour and cornmeal. Line a baking sheet with paper towels and a baking rack. Line bowls up next to heated oil and set baking sheet on the other side to place cooked shrimp.
- Working in small batches, dip seasoned shrimp in buttermilk mixture, then in flour/cornmeal mixture, then carefully add to hot oil. Fry for 2-3 minutes or until shrimp are a light golden brown. Use a spider strainer to stir shrimp occassionally while frying and transfer to baking rack to cool.
- Assemble sandwiches by piling soft rolls with fried shrimp, shredded lettuce and fresh tomatoes. Serve with mayo/spicy mayo, hot sauce and dill pickle chips.
SHRIMP WITH GARLIC AND SMOKED PAPRIKA RECIPE | MYRECIPES
From myrecipes.com
Servings 4Total Time 14 mins
- Warm a 12-inch skillet over medium-high heat. Add oil; swirl to coat. Add shrimp in a single layer. Cook, undisturbed, until lightly golden, about 90 seconds. Sprinkle with salt, crushed red pepper and garlic; turn shrimp and sauté until just cooked through, about 1 minute longer. Transfer to a platter and tent with foil to keep warm.
- Add sherry to skillet; cook, stirring to release brown bits from bottom of skillet, until liquid has reduced by about half, 1 to 2 minutes. Stir in lemon juice and juices from shrimp. Remove skillet from heat; add butter and smoked paprika and stir until sauce is creamy. Spoon sauce over shrimp; sprinkle with parsley. Serve immediately, with lemon wedges, if desired.
BLACKENED SHRIMP PO BOYS - ABERDEEN'S KITCHEN
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Estimated Reading Time 3 mins
- Pat shrimp dry with a paper towel. In a medium mixing bowl, toss shrimp with the lemon juice, corn meal, paprika, garlic powder, onion powder, and creole seasoning, until coated. Let sit while making the remoulade.
- Pulse all ingredients for the remoulade in a food processor. Add salt and pepper as desired. Chill until ready to use.
- In a large skillet, heat olive oil over medium high heat. Arrange the shrimp in a single layer and cook for 3 minutes. Flip and cook another 3 minutes, until shrimp is cooked through (pink with no opaque spots). Remove from heat.
- While shrimp is cooking, lightly toast rolls. Once toasted, spread both sides with a little butter and a spoonful of remoulade sauce.
SHRIMP WITH GARLIC AND SMOKED PAPRIKA RECIPE | HEALTH.COM
From health.com
- Warm a 12-inch skillet over medium-high heat. Add oil; swirl to coat. Add shrimp in a single layer. Cook, undisturbed, until lightly golden, about 90 seconds. Sprinkle with salt, crushed red pepper and garlic; turn shrimp and sauté until just cooked through, about 1 minute longer. Transfer to a platter and tent with foil to keep warm.
- Add sherry to skillet; cook, stirring to release brown bits from bottom of skillet, until liquid has reduced by about half, 1 to 2 minutes. Stir in lemon juice and juices from shrimp. Remove skillet from heat; add butter and smoked paprika and stir until sauce is creamy. Spoon sauce over shrimp; sprinkle with parsley. Serve immediately, with lemon wedges, if desired.
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