Shrimp Sliders With Remoulade Sauce Rsc Recipes

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SHRIMP COCKTAIL WITH REMOULADE SAUCE



Shrimp Cocktail with Remoulade Sauce image

Provided by Nancy Fuller

Categories     appetizer

Time 30m

Yield 12 to 15 servings

Number Of Ingredients 14

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.

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

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.

BANG BANG SHRIMP CAKE SLIDERS



Bang Bang Shrimp Cake Sliders image

My family loves these shrimp sliders. The bang bang slaw dressing and shrimp cake patties can be made ahead. When ready to serve, toss the cabbage slaw and sear the shrimp cakes, then assemble and enjoy. -Kim Banick, Salem Oregon

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield 12 sliders.

Number Of Ingredients 14

1 pound uncooked shrimp (41-50 per pound), peeled and deveined
1 large egg, lightly beaten
1/2 cup finely chopped sweet red pepper
6 green onions, chopped and divided
1 tablespoon minced fresh gingerroot
1/4 teaspoon salt
1 cup panko bread crumbs
1/4 cup mayonnaise
1 tablespoon Sriracha chili sauce
1 tablespoon sweet chili sauce
5 cups shredded Chinese or napa cabbage
12 mini buns or dinner rolls
3 tablespoons canola oil
Additional Sriracha chili sauce, optional

Steps:

  • Place shrimp in a food processor; pulse until chopped. In a large bowl, combine the egg, red pepper, 4 green onions, ginger and salt. Add shrimp and bread crumbs; mix gently. Shape into twelve 1/2-in.-thick patties. Refrigerate 20 minutes., Meanwhile, in a large bowl, combine mayonnaise and the chili sauces; stir in cabbage and remaining green onions. Place buns on a baking sheet, cut sides up. Broil 3-4 in. from heat until golden brown, 2-3 minutes., In a large cast-iron or other heavy skillet, heat oil over medium heat. Add shrimp cakes in batches; cook until golden brown on each side, 4-5 minutes. Serve on toasted buns with slaw; secure with toothpicks. If desired, serve with additional chili sauce.

Nutrition Facts : Calories 210 calories, Fat 10g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 321mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 1g fiber), Protein 11g protein.

BRENNAN'S CLASSIC SHRIMP REMOULADE



Brennan's Classic Shrimp Remoulade image

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

1/4 cup ketchup
1/4 cup prepared horseradish
1/4 cup creole mustard, such as zatarain
2 tablespoons prepared yellow mustard
2 tablespoons white vinegar
1/2 lemon, juice of
1/2 cup finely chopped green onion
1/4 cup finely chopped celery
1/4 cup finely chopped parsley
1 clove garlic, minced
1 tablespoon paprika
1/8 teaspoon cayenne pepper
1/4 teaspoon salt
1 dash Tabasco sauce
1 fresh egg (or pasteurized equivalent)
3/4 cup vegetable oil
2 lbs boiled shrimp
1 1/2 cups very thinly sliced cucumbers
1/2 cup very thinly sliced radish
2 cups frisee or 2 cups curly endive lettuce
1/2 cup vinaigrette dressing

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

MARINATED SHRIMP WITH REMOULADE SAUCE (COOKING LIGHT)



Marinated Shrimp With Remoulade Sauce (Cooking Light) image

This is a recipe given to Cooking Light by married actors Michael Tucker and Jill Eikenberry in an article in the Sept 1996 edition. "So the shrimp can absorb the flavors in the marinade, start preparing this elegant first course a day ahead." It needs to chill for 24 hours.

Provided by Bren in LR

Categories     < 4 Hours

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 19

2 cups dry white wine
2 cups water
1 cup tarragon vinegar
1/8 teaspoon salt
1/8 teaspoon black pepper
1 dash ground red pepper
3 stalks celery (each cut into 3 pieces)
2 garlic cloves, halved
2 bay leaves
24 large shrimp, peeled and deveined (about 1 pound)
1 cup finely chopped celery (start of Remoulade)
1/4 cup spicy brown mustard
2 tablespoons finely chopped parsley
2 tablespoons finely chopped red onions
2 tablespoons sherry wine vinegar
2 teaspoons olive oil
1/4 teaspoon sweet Hungarian paprika
1/8 teaspoon black pepper
2 cups trimmed watercress (base for shrimp and dressing)

Steps:

  • Combine first 9 ingredients (wine to bay leaves) in a Dutch oven; bring to a boil. Reduce heat; simmer 30 minutes.
  • Return mixture to a boil; add shrimp. Cook 3 minutes or until done. Drain shrimp in a colander over a medium bowl, reserving cooking liquid.
  • Rinse shrimp under cold water; drain well. Set aside. Discard celery stalks, garlic and bay leaves from cooking liquid; set cooking liquid aside. Let cool completely.
  • Add shrimp to cooled cooking liquid, and cover and marinate in refrigerator for 24 hours.
  • Remoulade Sauce: Combine chopped celery and next 7 ingredients (celery through black pepper) in a small bowl; stir well. Cover and chill 24 hours.
  • To serve: Drain shrimp; discard liquid. Combine shrimp and 1/2 cup remoulade in a bowl; stir well. Arrange 1/2 cup watercress on each of 4 plates; top each with 6 shrimp and 2 tablespoons remoulade.
  • 142 calories per serving.

Nutrition Facts : Calories 169.1, Fat 3.4, SaturatedFat 0.4, Cholesterol 45.4, Sodium 515.4, Carbohydrate 7.4, Fiber 1.8, Sugar 2.6, Protein 6.7

SHRIMP REMOULADE



Shrimp Remoulade image

This is Craig Claiborne's 1985 recreation of the shrimp remoulade served at Arnaud's, the legendary restaurant in the French Quarter of New Orleans. Fiery with horseradish and Creole mustard -- Zatarain's was the brand Claiborne recommended -- the sauce also contains finely chopped heart of celery, green onion and a splash of good oil. Paprika adds a further touch of spice and a fine red color. Claiborne recommended allowing the dish to cure overnight in the refrigerator. This remains good advice. Arnaud's shrimp remoulade, he wrote at the time, "is a pleasure that endures." (The New York Times)

Provided by Craig Claiborne

Categories     appetizer

Time 20m

Yield 8 servings

Number Of Ingredients 22

2 pounds fresh shrimp in the shell
16 whole allspice
1 large clove garlic, peeled and crushed
12 peppercorns, crushed
Salt to taste if desired
2 tablespoons Creole mustard (Zatarain's Creole mustard is available in many fine-food shops)
1 tablespoon tarragon-wine vinegar
Salt to taste if desired
Freshly ground pepper to taste
1 cup olive oil
1 tablespoon paprika
1/2 cup finely chopped celery
1 cup chopped scallions or green onions
1 teaspoon chopped garlic
1/2 cup chopped parsley
2 tablespoons horseradish, preferably fresh
2 tablespoons anchovy paste
1/8 teaspoon cayenne pepper
2 tablespoons lemon juice
Tabasco sauce to taste
Shredded romaine lettuce
Lemon wedges

Steps:

  • Put shrimp in a saucepan and add water to cover. Add allspice, garlic, peppercorns and salt. Bring gradually to a boil. Simmer about 1 minute, and remove from heat. Let stand until cool. Peel and devein shrimp. There should be about 4 cups.
  • To prepare sauce, put mustard and vinegar in a mixing bowl and add salt and pepper. Beat with a wire whisk and gradually add oil, stirring constantly. If you beat briskly enough, the oil should blend in smoothly without separating.
  • Stir in remaining ingredients for the sauce.
  • Put about half a cup or less of shredded lettuce on each of eight salad plates. Arrange an equal number of shrimp on lettuce. Spoon sauce to cover shrimp completely. Serve with lemon wedges.

Nutrition Facts : @context http, Calories 354, UnsaturatedFat 24 grams, Carbohydrate 8 grams, Fat 29 grams, Fiber 2 grams, Protein 17 grams, SaturatedFat 4 grams, Sodium 823 milligrams, Sugar 1 gram, TransFat 0 grams

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

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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