Red Remoulade Sauce Recipes
REMOULADE SAUCE
Can be served with my Shrimp-Eggplant Beignets or Fried fish. You can toss cooked shrimp in to make a shrimp salad. This is a spicy crunchy sauce. Cook time is chill time.
Provided by Rita1652
Categories Vegetable
Time 1h10m
Yield 3 cups
Number Of Ingredients 12
Steps:
- Whisk together all ingredients.
- Cover and chill 1 hour.
REMOULADE SAUCE A LA NEW ORLEANS
Top your crab, shrimp, lobster, salmon dishes, or seafood po' boy sandwiches with this wonderful cold sauce that has its origins in France and was then popularized in New Orleans.
Provided by COOKINCOWGIRLS
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 20m
Yield 6
Number Of Ingredients 16
Steps:
- Mix together mayonnaise, chili sauce, mustard, olive oil, hot sauce, lemon juice, and Worcestershire sauce. Stir in scallions, parsley, olives, celery, capers, and garlic. Season with chili powder, and salt and pepper. Cover, and refrigerate.
Nutrition Facts : Calories 359 calories, Carbohydrate 6.7 g, Cholesterol 13.9 mg, Fat 37.3 g, Fiber 0.7 g, Protein 1 g, SaturatedFat 5.3 g, Sodium 942.7 mg, Sugar 2.7 g
ROASTED RED PEPPER REMOULADE
This sauce is terrific with any seafood, but we especially love it with shrimp, and fried green tomatoes! From Southern Living Magazine, 6/04.
Provided by Kizzikate
Categories Sauces
Time 10m
Yield 1 cup
Number Of Ingredients 12
Steps:
- Place egg substitute in bowl of food processor. With processor running, pour vegetable oil slowly through chute, in a steady stream, stopping to scrape down sides as needed. Pour mixture into a small bowl.
- Process roasted peppers and next 9 ingredients in food processor, pulsing until smooth. Fold roasted pepper mixture into egg mixture.
- Cover and chill until ready to serve.
Nutrition Facts : Calories 1108.5, Fat 113.4, SaturatedFat 14.7, Cholesterol 0.6, Sodium 3778, Carbohydrate 17.7, Fiber 3.9, Sugar 5.1, Protein 11.1
BAKED CRAB CAKES WITH ROASTED RED PEPPER REMOULADE
Unbelievably moist and so easy! These have been requested several times and they are always gone in an instant!
Provided by Sarah D
Categories Appetizers and Snacks Seafood Crab Crab Cake Recipes
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 360 degrees F (182 degrees C). Butter a baking sheet.
- Gently mix cracker crumbs, 1/2 cup mayonnaise, egg, butter, parsley, seafood seasoning, mustard powder, black pepper, and Worcestershire sauce together in a bowl; fold in crabmeat. Form crabmeat mixture into patties, about 2 tablespoons per patty. Arrange patties on the prepared baking sheet.
- Bake in the preheated oven until crab cakes are golden brown, about 30 minutes.
- Blend 1/2 cup mayonnaise, roasted red peppers, and cayenne pepper together in a food processor or blender until smooth and creamy. Serve alongside crab cakes.
Nutrition Facts : Calories 382.5 calories, Carbohydrate 4.9 g, Cholesterol 94.7 mg, Fat 33.8 g, Fiber 0.3 g, Protein 15.1 g, SaturatedFat 6.2 g, Sodium 662.9 mg, Sugar 1.1 g
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- Slice the red bell pepper in half down the middle and place them skin sides up on a large baking sheet.
- Set them into the oven beneath the broiler, about half way down in the oven, not too close to the heating element.
- Roast about 15 minutes, or until the skins blacken and bubble up. Remove, cool enough to handle, and peel away the skins.
ROASTED RED PEPPER REMOULADE SAUCE RECIPE - RECIPEZAZZ.COM
From recipezazz.com
Servings 4Calories 70 per serving
- Roasted Red Pepper ... There are many ways to roast a bell pepper; out door grill, inside grill pan, oven, broiler; or, directly on a gas burner. I usually use my grill; but, the broiler is probably the easiest.
- Cut, the very top of the pepper off; and, cut in 4 pieces from top to bottom. Remove the seeds and ribs; and place on a sheet pan; or directly on the rack under the broiler (I use the second shelf down). Broil skin side up, until the pepper is charred and blistered (time can vary depending on what method you use). Then, flip it over for a couple more minutes until tender. Transfer the pepper to a bowl, and cover with saran wrap. You can also put them in a small paper bag and fold up (like a brown lunch bag). After 10-15 minutes, it will be cool and easy to handle. Use a spoon or back of a knife to scrape off the skin. Don't worry if you don't get all the charred bits (that's flavor); and, NEVER rinse under water. Rough chop and add to a small food processor.
- Sauce ... Add the remaining ingredients to the food processor with the red peppers; and, puree until smooth. The buttermilk or milk is optional; if you want the sauce a bit thinner. I have made it with/and without the milk; it really depends what, and how I am serving it. Once the sauce is pureed; refrigerate for at least 30 minutes, if possible before serving.
- Example - Sometimes, I enjoy the sauce in the bottom of a bowl topped with grilled fish; and, maybe add some salad greens as a garnish. Or it can be used more like a 'tarter' sauce type of condiment. And, you can serve it as a drizzle - over seared scallops. As you can see; there are lots of ways to use this sauce. So, be creative with it.
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From foodandwine.com
Servings 12Total Time 1 hrCategory Hors D'oeuvres
- Make the pickled shrimp Fill a large pot with ice water. In a large saucepan, combine all of the ingredients except the shrimp with 2 cups of water and simmer for 10 minutes. Add the shrimp, remove from the heat and let stand for 5 minutes. Transfer the shrimp and the cooking liquid to a large bowl. Set the bowl in the ice water bath and let cool completely.
- Drain, peel and devein the shrimp and arrange on a platter. Serve with the remoulade and lemon wedges.
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