Shrimp Cocktail With Remoulade Sauce Recipes
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
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
SHRIMP COCKTAIL WITH RACH'S QUICK REMOULADE
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
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.
SHRIMP COCKTAIL WITH REMOULADE SAUCE
Provided by Nancy Fuller
Categories appetizer
Time 30m
Yield 12 to 15 servings
Number Of Ingredients 14
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.
ZIPPY SHRIMP REMOULADE PLATTER
Traditionally shrimp cocktail is served with cocktail sauce. This version, though, is served with a zesty remoulade sauce. It's full of spice but not spicy. The horseradish is not overwhelming, so if you don't like horseradish we think you'll still like this. You can really dip anything in this sauce... chicken, steak, crawfish,...
Provided by Garrison Wayne
Categories Seafood Appetizers
Time 25m
Number Of Ingredients 18
Steps:
- 1. Except for the shrimp and lemon slices, place all the ingredients in a medium bowl. Stir to mix well.
- 2. Chill for at least 2 hours and serve with chilled shrimp. Garnish with lemon slices.
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5/5 (9)Calories 100 per servingServings 8
- To prepare shrimp, combine cumin, paprika, coriander, garlic powder, salt, and black pepper in a medium bowl. Add shrimp; toss well. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat; add half of shrimp. Cook 3 minutes on each side or until done. Remove shrimp; keep warm. Repeat procedure with remaining oil and shrimp. Serve shrimp with sauce. Garnish with cilantro, if desired.
SRIRACHA SHRIMP REMOULADE COCKTAIL - FROM A CHEF'S KITCHEN
From fromachefskitchen.com
5/5 (2)Total Time 31 minsCategory Appetizers And SnacksCalories 508 per serving
- REMOULADE: Combine all the ingredients for the remoulade in a small bowl. Refrigerate until needed.
- SHRIMP: Bring a pot of generously salted water to a boil. Add the shrimp and cook for 30 seconds to 1 minute or until the shrimp is cooked through and opaque. (It may not even take that long--shrimp cooks quickly!)
- Drain the shrimp and rinse under cold running tap water. Drain again and season with some black pepper.
ROASTED SHRIMP COCKTAIL WITH TWO DIPPING SAUCES - STRIPED ...
From stripedspatula.com
5/5 (3)Total Time 25 minsCategory AppetizerCalories 99 per serving
- Whisk together cocktail sauce, vodka, Worcestershire sauce, and celery salt. Season to taste with hot sauce, if you like your cocktail sauce spicier, and cracked black pepper. Cover and refrigerate for at least 30 minutes for the flavors to meld.
- Whisk together mayonnaise, mustard, lemon juice, Worcestershire sauce, capers, and chives. Add hot sauce to taste. Cover and refrigerate for at least 30 minutes for the flavors to meld. Serve chilled.
PICKLED SHRIMP WITH RED REMOULADE RECIPE - JOHN BESH ...
From foodandwine.com
Servings 12Total Time 1 hrCategory Appetizers, 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.
CHILLED SHRIMP WITH REMOULADE RECIPE - JOHN BESH | FOOD & WINE
From foodandwine.com
5/5 Total Time 1 hrServings 12
- In a large pot, combine all of the ingredients except the shrimp and arugula and bring to a boil. Cover and simmer the shrimp over moderate heat for 5 minutes. Uncover, add the shrimp and bring back to a simmer. Cover, remove the pot from the heat and let stand until the shrimp are just cooked through, about 10 minutes.
- With a slotted spoon, transfer the cooked shrimp to a large rimmed baking sheet and let cool to room temperature. Cover with plastic wrap and refrigerate the shrimp until chilled.
- Peel the shrimp. Line a platter with the arugula and top with the shrimp. Serve with the remoulade sauce.
CLASSIC SHRIMP REMOULADE | AN ELEGANT SHRIMP APPETIZER ...
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Cuisine AmericanTotal Time 13 minsCategory AppetizersCalories 137 per serving
- Preheat the oven to 400 degrees. Season the shrimp with salt, pepper and paprika on both sides and add to a baking sheet that’s been sprayed with cooking spray. Roast the shrimp for 7-8 minutes until pink and cooked through, and then remove from the oven. Once the shrimp has cooled down, chill in the refrigerator until ready to serve.
- While the shrimp is chilling, mix together all the ingredients for the remoulade sauce, cover and chill until ready to serve.
- Add a pile of lettuce to 6 plates. Divide the shrimp between the plates and then drizzle with the remoulade sauce. Garnish with black pepper and chopped parsley and serve immediately.
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- Preheat broiler to high. To make the rémoulade sauce, combine first 9 ingredients in a medium bowl, stirring with a whisk.
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Servings 25Total Time 42 mins
- Bring first 3 ingredients to a boil in a large stockpot. Add shrimp, and cook 2 minutes or just until shrimp turn pink; drain and rinse with cold water.
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