Zippy Shrimp Remoulade Platter 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 SLIDERS WITH REMOULADE SAUCE #RSC

Steps:

• 1. In a medium bowl, combine the first 8 ingredients for the salsa and refrigerate until ready to serve.
• 2. In a blender, combine the next 12 ingredients for the Remoulade Sauce. Process until smooth.
• 3. In a medium bowl, combine the shrimp and parsley leaves with 1/4 cup of the Remoulade Sauce and toss. Season with the 1/4 tsp salt and 1/4 Tsp white pepper.
• 4. Spread 1/4 cup of the Remoulade Sauce on the bottom half of each bun. Place a slice of tomato and the top half of the bun.
• 5. Serve with a portion of the salsa and some potato chips.