Baby Kays Shrimp Remoulade Recipes

BABY KAY'S SHRIMP REMOULADE

Steps:

• Mix all ingredients except shrimp together and refrigerate.
• Cook cleaned shrimp and chill.
• Just before serving add shrimp to dressing and mix.
• Place shredded lettuce on chilled plates.
• Divide shrimp mixture between plates.
• Serve with crusty french bread.
• ENJOY.
• ALso wonderful added to a full salad.
• Note:Creole Mustard such as Zatarain's brand can be found in well stocked supermarkets and gourmet food stores.

SHRIMP REMOULADE PO'BOYS

Steps:

• To prepare sauce, combine first 11 ingredients in a medium bowl. Cover and chill.
• Prepare grill.
• Thread shrimp onto 4 (10-inch) skewers.
• Place skewers on a grill rack coated with cooking spray; grill 2 minutes on each side or until shrimp are done.
• Preheat oven to 350 degrees.
• Hollow out bread halves, leaving a 1-inch thick shell.
• Place bread on a baking sheet; bake at 350 degrees for 5 minutes.
• Place 1/4 cup lettuce, 1/4 cup tomato and 6 shrimp in bottom half of each loaf.
• Spoon 1/4 cup sauce over each sandwich. Cover with top bread halves.

SHRIMP QUESADILLAS WITH CAJUN REMOULADE

Steps:

• Preheat oven to 425 degrees.
• Make cajun remoulade by mixing mayonnaise with 2 Tbsp.
• cajun seasoning, Worcester sauce, cayenne pepper, lemon juice, and Tabasco.
• Refrigerate for 30 minutes.
• Meanwhile, heat 1 Tbsp.
• olive oil in skillet over high heat, 2 minutes.
• Toss shrimp with 1 tsp.
• of cajun seasoning and salt.
• Cook for 3 minutes.
• Transfer to large bowl.
• Add chiles and cilantro to shrimp and mix.
• Brush a large cookie sheet with olive oil.
• Arrange 1 tortilla on cookie sheet.
• Top with 1/2 of cheese and shrimp mixture.
• Place another tortilla on top of that.
• Brush lightly with olive oil.
• Bake 8 minutes, until lightly browned.
• Repeat with the remaining tortillas and mixture.
• Cut quesadilla into wedges and serve with the remoulade.

SHRIMP REMOULADE

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.

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.