Baby Kays Shrimp Remoulade Recipes

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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

BABY KAY'S SHRIMP REMOULADE



Baby Kay's Shrimp Remoulade image

This is the best Shrimp Remoulade you'll ever taste. Recipe comes from a small cajun restaurant in Phoenix. Cooking time includes chilling.

Provided by Galley Wench

Categories     Cajun

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 10

1 tablespoon fresh parsley, chopped
1 garlic clove, fresh, minced
1/2 cup mayonnaise
1/2 teaspoon horseradish (or to taste)
1/2 teaspoon Tabasco sauce
3 tablespoons fresh lemon juice
1/2-1 tablespoon creole mustard (adjust to taste)
36 -40 shrimp, fresh cleaned boiled
1/2 teaspoon salt (to taste)
1 head romaine lettuce, shredded

Steps:

  • Mix all ingredients except shrimp together and refrigerate.
  • Cook cleaned shrimp and chill.
  • Just before serving add shrimp to dressing and mix.
  • Place shredded lettuce on chilled plates.
  • Divide shrimp mixture between plates.
  • Serve with crusty french bread.
  • ENJOY.
  • ALso wonderful added to a full salad.
  • Note:Creole Mustard such as Zatarain's brand can be found in well stocked supermarkets and gourmet food stores.

Nutrition Facts : Calories 136.2, Fat 7.5, SaturatedFat 1.1, Cholesterol 59.8, Sodium 413.2, Carbohydrate 9.4, Fiber 2.3, Sugar 2.8, Protein 8.9

SHRIMP REMOULADE PO'BOYS



Shrimp Remoulade Po'boys image

Make and share this Shrimp Remoulade Po'boys recipe from Food.com.

Provided by rickoholic83

Categories     Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 16

1/3 cup reduced-fat mayonnaise
2 tablespoons onions, finely chopped
2 tablespoons celery, finely chopped
2 tablespoons green bell peppers, finely chopped
1 tablespoon prepared horseradish
2 tablespoons ketchup
1 teaspoon fresh basil, minced
2 teaspoons lemon juice
2 teaspoons Worcestershire sauce
1/8 teaspoon fresh ground black pepper
1 garlic clove, minced
24 large shrimp, peeled and deveined
cooking spray
4 French bread, sliced horizontally (3 oz. each)
1 cup iceberg lettuce, chopped
1 cup tomatoes, chopped

Steps:

  • To prepare sauce, combine first 11 ingredients in a medium bowl. Cover and chill.
  • Prepare grill.
  • Thread shrimp onto 4 (10-inch) skewers.
  • Place skewers on a grill rack coated with cooking spray; grill 2 minutes on each side or until shrimp are done.
  • Preheat oven to 350 degrees.
  • Hollow out bread halves, leaving a 1-inch thick shell.
  • Place bread on a baking sheet; bake at 350 degrees for 5 minutes.
  • Place 1/4 cup lettuce, 1/4 cup tomato and 6 shrimp in bottom half of each loaf.
  • Spoon 1/4 cup sauce over each sandwich. Cover with top bread halves.

Nutrition Facts : Calories 304.6, Fat 8.3, SaturatedFat 1.4, Cholesterol 52.4, Sodium 822, Carbohydrate 44.6, Fiber 2.7, Sugar 6.8, Protein 13.5

CAJUN REMOULADE SAUCE



Cajun Remoulade Sauce image

Spicy! Similar to Remoulade Sauce at Rutherford Grill (Napa Valley) for dipping their smoked artichokes. Also excellent for crab cakes and anything fried.

Provided by Remoulader

Categories     Sauces

Time 15m

Yield 18 oz

Number Of Ingredients 11

2 cups mayonnaise
2 tablespoons catsup
2 tablespoons cajun mustard or 2 tablespoons deli style mustard
1 tablespoon fresh parsley (chopped )
1 tablespoon cayenne pepper (1 tsp for mild)
1 tablespoon lemon juice (freshly squeezed)
2 teaspoons prepared horseradish
2 garlic cloves
1 teaspoon Worcestershire sauce
1 teaspoon celery salt
1 teaspoon paprika

Steps:

  • Mix all ingredients well in a mixer.
  • If you're not sure how spicy you want it, save the cayenne pepper for last and add a little at a time.
  • Refrigerate overnight.
  • I usually buy a 16oz jar of mayo, use the whole jar for the sauce, then pour it back into the jar.

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