Shrimp With Ooo Wee Remoulade Recipes

SHRIMP WITH OOO-WEE REMOULADE

Steps:

• Make the sauce: in a bowl, whisk the sauce ingredients together; if not using right away, cover and refrigerate for as long as 24 hours.
• Thread shrimp onto skewers through both the heads and tails.
• Lightly brush or spray the shrimp all over with oil and season with salt and pepper to taste.
• Grill over Direct High heat until the shrimp are firm to touch and just turning opaque in the center, 1-4 minutes, turning once.
• Serve warm with the sauce.

SHRIMP REMOULADE GALATOIRE'S

Steps:

• In the container of a food processor, combine the celery, green onions, onion and parsley. Pulse until finely chopped. Add the vinegar, ketchup, tomato puree, mustard and Worcestershire sauce. Process until well blended, stopping to scrape down the sides a couple of times. With the food processor running, drizzle the oil in a steady stream, processing until blended. Stir in paprika. Transfer to a bowl, cover and refrigerate for 6 to 8 hours, or overnight.
• When ready to serve, stir the sauce, then pour over the shrimp and toss to coat. Serve on top of lettuce leaves.

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.

CRISPY SHRIMP PO' BOY WITH SPICY REMOULADE

Steps:

• Fill a deep-fryer or large Dutch oven with several inches of oil and slowly bring it to 375 degrees F over medium-high heat. Line a sheet pan with paper towels and set aside. Sprinkle the shrimp with the garlic powder, paprika and some salt and pepper.
• Place the flour, egg and panko in separate shallow bowls. Toss the shrimp in the flour, then the egg (allow excess to drip off). Finally, toss the shrimp in the panko.
• Deep fry the shrimp until golden brown, 6 to 8 minutes.
• Remove the shrimp with a slotted spoon and drain on the paper towels.
• Whisk together the mayonnaise, sriracha and capers in a small bowl and season to taste with salt and pepper. Set aside.
• Sprinkle the tomato slices on both sides with salt and pepper.
• Heat a grill pan over medium heat. Brush the inside of the ciabatta rolls with olive oil and sprinkle with salt and pepper. Grill until golden brown, 1 to 2 minutes.
• Spread some spicy remoulade on both sides of the rolls. Place the Muenster on the bottom of the bread.
• Arrange 3 fried shrimp on each sandwich and top each with 2 tomato slices and a small handful of shredded lettuce.
• Top with the tops of the bread. Skewer both end with sandwich picks and slice in half. Serve immediately.

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.

CAJUN-SPICED GRILLED SHRIMP WITH REMOULADE

Steps:

• For the shrimp: Add the lemon juice, olive oil, Cajun spice and 1/2 teaspoon of salt to a medium bowl and whisk to combine. Add the shrimp and toss to coat them in the spice mixture. Allow the shrimp to marinate while you make the remoulade. Do not marinate shrimp longer than 20 minutes.
• For the remoulade: Add the mayonnaise, sour cream, Cajun spice, ketchup, mustard, parsley, lemon zest and 1/4 teaspoon salt to a bowl and whisk to combine. Refrigerate until ready to serve.
• Preheat a grill pan over medium-high heat. When the pan is hot, add the shrimp in an even layer. Allow the shrimp to cook for 2 minutes, then flip them and cook until they are just opaque and the tails are pink, about another minute. Remove the shrimp to a serving platter, garnish with parsley and lemon wedges and serve with remoulade.