Shrimp Rolls With Smoked Paprika Remoulade Recipes

GRILLED SHRIMP RéMOULADE

Steps:

• To make rémoulade, whisk together mustard and vinegar in a large bowl until combined well, then whisk in 2/3 cup oil with parsley, horseradish, pickle, scallion, paprika, cayenne, 1 1/4 teaspoons salt, and 1/2 teaspoon black pepper.
• Snip through shells of shrimp down middle of back using scissors, exposing vein and leaving tail and first segment of shell intact. Devein shrimp, leaving shells in place. (Shells will prevent shrimp from becoming tough on outside when grilled.) Toss shrimp with remaining 1/4 cup oil, remaining teaspoon salt, and remaining 1/2 teaspoon black pepper in a large bowl, then thread about 6 shrimp (through top and tail, leaving shrimp curled) onto each skewer.
• Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.
• Grill shrimp on lightly oiled grill rack, covered only if using a gas grill, turning over once, until just cooked through, 3 to 4 minutes total.
• When just cool enough to handle, push shrimp off skewers into rémoulade, then toss to combine well and cool at least 15 minutes. Serve warm or at room temperature.

BRENNAN'S CLASSIC SHRIMP REMOULADE

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.

SHRIMP RéMOULADE

Steps:

• Whisk together the mustard, paprika, cayenne and 11/2 teaspoons salt in a deep bowl. Beat in the vinegar. Whisking constantly, pour in the oil in a slow, thin stream and beat until smooth and thick. Add the scallions, celery and parsley and mix well. Cover tightly with plastic wrap and let rest at room temperature for at least 4 hours.
• Shell and devein the shrimp. Rinse them under cold water. Bring 2 quarts of water to a simmer in a large pot. Add the remaining salt. Drop in the shrimp and cook, uncovered, for 3 to 5 minutes, until pink and firm. Drain, let cool, then chill until ready to serve.
• Mound the shredded lettuce on individual chilled plates. Arrange the shrimp on top, spoon some of the sauce over them -- reserving the rest for another use -- and serve immediately.

SHRIMP ROLLS WITH SMOKED PAPRIKA REMOULADE

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.