Shrimp Sliders With Remoulade Sauce Rsc Recipes

SHRIMP REMOULADE SLIDERS

Steps:

• Combine the mayonnaise, mustard, lemon juice, capers, cornichons and tarragon in a large bowl. Fold in the shrimp and celery root. Serve on buttered toasted mini brioche buns with Bibb lettuce.

HAWAIIAN GARLIC SHRIMP SLIDERS

Steps:

• Pulse the garlic in a food processor until finely chopped but not a paste, scraping down the sides as needed. Transfer to a large cast-iron or nonstick skillet, add the butter and cook over medium heat, stirring frequently, until the garlic is a light golden color, about 5 minutes. Be careful not to overcook the garlic or it will become bitter. Immediately transfer to a large heatproof bowl and stir in the paprika, cayenne and 1 tablespoon2 teaspoons salt. Let the garlic butter cool to room temperature, about 20 minutes. Wipe out the skillet and set aside.
• Meanwhile, combine the cabbage, scallions and cucumber in a medium bowl. Add the rice vinegar, 2 tablespoons of the oil and a generous pinch of salt; toss to combine and set aside.
• Put the shrimp in the food processor and pulse until coarsely chopped but do not puree to a paste. Transfer to the garlic butter and stir to combine. Form the mixture into 9 patties, about 1/3 cup each. Heat the remaining 1 tablespoon oil in the skillet over medium-high heat until shimmering. Add the shrimp patties and cook until golden on both sides and cooked through, about 8 minutes.
• Split the slider buns and spread the tops and bottoms with mayonnaise. Put a patty on each of the bottom buns. Top with some cabbage slaw and close the sliders with the top buns.

BUFFALO SHRIMP SLIDERS

Steps:

• Heat broiler Place dinner rolls, cut side up, on a baking sheet. Place under broiler and lightly toast, turning baking sheet to toast rolls evenly.
• In a medium bowl, toss lettuce, celery, and carrots with dressing. Divide the mixture over the bottom halves of the rolls.
• Coat a large nonstick skillet with cooking spray and place over medium-high heat. When pan is hot, add 1 tablespoon of the butter and shrimp; saute 2 minutes or until shrimp are almost cooked through.
• Add remaining 1 tablespoon butter and hot sauce to skillet; continue to cook, stirring shrimp in "Buffalo" sauce with a slotted spoon, until cooked through, about 1 minute. Spoon shrimp and sauce over lettuce mixture, sprinkle with blue-cheese crumbles, and place roll tops, toasted side down.

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.