Shrimpandtomatoremoulade Recipes
SHRIMP REMOULADE
A good shrimp rémoulade should be in regular rotation of anyone who wants to cook with the best ingredients the South has to offer, not the least of which are sweet, meaty Gulf shrimp. This version, from Craig Claiborne, of this classic New Orleans dish offers the punch of horseradish and lots of Creole mustard, which at one time seemed an exotic ingredient.
Provided by The New York Times
Categories appetizer
Time 10m
Yield 8 or more servings
Number Of Ingredients 15
Steps:
- Put the mustard in a mixing bowl and add the vinegar and paprika. Start blending with a wire whisk.
- Begin adding the oil gradually, beating briskly with the whisk. Season with salt and pepper and stir in all of the the remaining ingredients except the shrimp and lettuce. Add the shrimp and stir to blend. Refrigerate for several hours or overnight. Serve on a bed of shredded iceberg lettuce.
SHRIMP REMOULADE
This recipe is from the blog Deep South Dish. Also, it is in my Southern Living Cookbook. This remoulade is maybe the best one I've had. A long list of ingredients, but most you'll have on hand. Plus, it comes together in the food processor.
Provided by Barenakedchef
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 23
Steps:
- Pat shrimp until well dry. Heat 1 tablespoon of the canola oil in a cast iron skillet over medium high heat. Add the shrimp, cooking in batches and adding oil as needed for each batch. Lightly brown the shrimp on both sides, remove and set aside to cool, reserving a few of them to chop for garnish.
- Transfer the shrimp to a small bowl and spoon the remoulade sauce over them; gently toss. Shred lettuce and place onto individual serving plates and remove the shrimp one at a time, allowing excess sauce to drip off. Arrange the shrimp on the shredded lettuce, top with a few of the reserved chopped shrimp and a sprinkle of parsley. Serve in martini glasses for a very nice presentation. Also great over fried green tomatoes, on a sandwich roll, or slid in between slices of fluffy French bread.
- REMOULADE:.
- Combine all of the ingredients except for the olive oil. Drizzle in the olive oil, a little at a time, while whisking briskly until mixture is well blended and reaches a nice creamy consistency. Can also process in a food processor for a smoother consistency, if desired. Taste, adjust seasonings, and refrigerate for several hours or overnight to thoroughly chill.
Nutrition Facts : Calories 578.9, Fat 38.7, SaturatedFat 5.9, Cholesterol 394.3, Sodium 1937.8, Carbohydrate 22.4, Fiber 1.9, Sugar 7, Protein 36.1
SHRIMP REMOULADE
This is Craig Claiborne's 1985 recreation of the shrimp remoulade served at Arnaud's, the legendary restaurant in the French Quarter of New Orleans. Fiery with horseradish and Creole mustard -- Zatarain's was the brand Claiborne recommended -- the sauce also contains finely chopped heart of celery, green onion and a splash of good oil. Paprika adds a further touch of spice and a fine red color. Claiborne recommended allowing the dish to cure overnight in the refrigerator. This remains good advice. Arnaud's shrimp remoulade, he wrote at the time, "is a pleasure that endures." (The New York Times)
Provided by Craig Claiborne
Categories appetizer
Time 20m
Yield 8 servings
Number Of Ingredients 22
Steps:
- Put shrimp in a saucepan and add water to cover. Add allspice, garlic, peppercorns and salt. Bring gradually to a boil. Simmer about 1 minute, and remove from heat. Let stand until cool. Peel and devein shrimp. There should be about 4 cups.
- To prepare sauce, put mustard and vinegar in a mixing bowl and add salt and pepper. Beat with a wire whisk and gradually add oil, stirring constantly. If you beat briskly enough, the oil should blend in smoothly without separating.
- Stir in remaining ingredients for the sauce.
- Put about half a cup or less of shredded lettuce on each of eight salad plates. Arrange an equal number of shrimp on lettuce. Spoon sauce to cover shrimp completely. Serve with lemon wedges.
Nutrition Facts : @context http, Calories 354, UnsaturatedFat 24 grams, Carbohydrate 8 grams, Fat 29 grams, Fiber 2 grams, Protein 17 grams, SaturatedFat 4 grams, Sodium 823 milligrams, Sugar 1 gram, TransFat 0 grams
More about "shrimpandtomatoremoulade recipes"
SHRIMP REMOULADE (EASY RECIPE!) | PINCH AND SWIRL
From pinchandswirl.com
Ratings 3Calories 427 per servingCategory Appetizer, Salad
- Stir together first 11 ingredients (mayonnaise through hot pepper sauce) until smooth, in a bowl large enough to hold the shrimp. Add shrimp and gently toss to coat evenly.
- Divide butter lettuce leaves among 4 serving plates and top each with 1/4 of shrimp remoulade. Serve.
SPICY NEW ORLEANS SHRIMP REMOULADE (CLASSIC APPETIZER)
From pudgefactor.com
- Remove shrimp heads and shells, leaving tails in-tact; devein. Bring water and seasonings to a boil; reduce heat and simmer for 15 minutes to meld the flavors. Return water to a boil. Add shrimp and return to a boil for 2 minutes. Drain, rinse in cold water, and pour into ice water to cool completely. Rinse well with cold water and drain. Pat shrimp dry with paper towel; refrigerate until ready to use. (See Tip 3)
- Combine all ingredients in bowl of food processor fitted with steel blade. Process 30 seconds or until well combined and vegetables are nicely minced. Store covered in non-reactive bowl in refrigerator. Yield: 3 cups. (See Tip 4)
- To assemble, line a large red wine goblet with romaine lettuce. Place 6 to 8 shrimp around the rim of the glass (depending on the size of the shrimp), with the tails to the outside. Place a slice of lemon on rim of glass. May be made 1 hour before serving up to this point. Add Remoulade Sauce to bed of lettuce. Alternatively, arrange shrimp on bed of lettuce and spoon Remoulade Sauce over shrimp for a salad. Serves 6.
CLASSIC SHRIMP REMOULADE | AN ELEGANT SHRIMP …
From mantitlement.com
- 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.
EASY SHRIMP REMOULADE SALAD RECIPE | SAVOR THE BEST
From savorthebest.com
NEW ORLEANS STYLE SHRIMP REMOULADE SALAD | SOMEWHERE DOWN …
From somewheredownsouth.com
CLASSIC CREOLE SHRIMP RéMOULADE RECIPE | JAMES BEARD …
From jamesbeard.org
SHRIMP REMOULADE SALAD RECIPE | THE WASHINGTON POST
From washingtonpost.com
SHRIMP RéMOULADE | AMERICA'S TEST KITCHEN RECIPE
From americastestkitchen.com
GALATOIRE'S SHRIMP REMOULADE | LOUISIANA KITCHEN
From louisiana.kitchenandculture.com
THE BEST SHRIMP REMOULADE | BRITNEY BREAKS BREAD
From britneybreaksbread.com
CLASSIC SHRIMP RéMOULADE | LOUISIANA COOKIN
From louisianacookin.com
SHRIMP REMOULADE | DEEP SOUTH DISH
From deepsouthdish.com
SHRIMP WITH WARM REMOULADE | EMERILS.COM
From emerils.com
THE BEST REMOULADE SAUCE (QUICK + EASY RECIPE!!)
From platingsandpairings.com
SHRIMP REMOULADE | SOUTHERN KITCHEN
From southernkitchen.com
SHRIMP REMOULADE FROM WARREN LERUTH | CREOLE CAJUN CHEF
From creolecajunchef.com
SHRIMP REMOULADE | EASY HEALTHY RECIPES
From easyhealthyrecipes.com
SHEET PAN SHRIMP WITH CORN AND TOMATOES | SKINNYTASTE
From skinnytaste.com
SHRIMP REMOULADE | LIFE AS A STRAWBERRY
From lifeasastrawberry.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
