Shrimp Salad With Horseradish Rémoulade Recipes

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 PO' BOY WITH HORSERADISH REMOULADE

Steps:

• Fill a Dutch oven halfway with oil and heat to 375 degrees F.
• Whisk the flour, cornmeal, seafood seasoning and sprinkle with salt and pepper in a small bowl and set aside. In another small bowl, whisk the buttermilk, Sriracha and egg and set aside.
• Place the shrimp into the buttermilk mixture, let the excess drip off, then dredge in the flour mixture and shake off any excess. Place the shrimp onto a wire-racked baking sheet. Repeat until all shrimp are breaded.
• Fry the shrimp in batches, not overcrowding the oil, until golden brown and cooked through, 2 to 4 minutes. Place the shrimp onto a paper-towel-lined-plate. Repeat until all the shrimp are fried. Sprinkle with salt and pepper.
• Spread both sides of the rolls heavily with the Horseradish Remoulade. Place the shrimp on top and then the tomatoes, lettuce and some onions. Eat away!
• Add the mayonnaise, capers, Sriracha, horseradish, lemon juice, relish, vinegar, mustard, shallots and sprinkle with salt and pepper in a food processor. Blend until slightly chunky. Adjust seasoning if necessary.

SHRIMP SALAD WITH HORSERADISH RéMOULADE

Steps:

• Bring 6 cups water to a boil in a medium saucepan. Add bay leaf, thyme sprig, 1 tablespoon salt and 1 teaspoon pepper. Reduce heat to a simmer and add shrimp. Cook shrimp until shells turn red, only a minute or two. Transfer to a large bowl of cold water, let cool, then peel and set aside.
• Meanwhile, put beets in a saucepan, cover with water and bring to a boil. Reduce heat and cook at a brisk simmer until tender when tested with a skewer, about 20 minutes. Remove and let cool on a plate until just cool enough to touch. Slip off beet skins and discard. Cut beets into small wedges. Put in a bowl, season generously with salt and pepper, and add vinegar and oil. Toss and let marinate for 15 minutes. (You may prepare beets up to a day ahead.)
• Make the rémoulade: Stir together crème fraîche, mustard, cayenne, horseradish and capers. Add 1/2 teaspoon salt, and stir in tarragon, parsley and dill. Refrigerate for an hour (or as long as overnight). Just before serving, stir in lemon juice and check seasoning.
• Assemble the salad just before serving: Make a bed of watercress on a large platter. Spoon beets and any juices evenly over watercress, then sprinkle celery slices over top. Arrange shrimp here and there and surround with hard-cooked egg halves. Give a last, very light sprinkle of salt and serve. Pass rémoulade at the table.