Shrimp With Ooo Wee Remoulade Recipes

SHRIMP REMOULADE

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 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.

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.

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 PO' BOY WITH HORSERADISH REMOULADE

Steps:

• Fill a Dutch oven halfway with oil and heat to 375 degrees F.
• Whisk the flour, cornmeal, seafood seasoning and sprinkle with salt and pepper in a small bowl and set aside. In another small bowl, whisk the buttermilk, Sriracha and egg and set aside.
• Place the shrimp into the buttermilk mixture, let the excess drip off, then dredge in the flour mixture and shake off any excess. Place the shrimp onto a wire-racked baking sheet. Repeat until all shrimp are breaded.
• Fry the shrimp in batches, not overcrowding the oil, until golden brown and cooked through, 2 to 4 minutes. Place the shrimp onto a paper-towel-lined-plate. Repeat until all the shrimp are fried. Sprinkle with salt and pepper.
• Spread both sides of the rolls heavily with the Horseradish Remoulade. Place the shrimp on top and then the tomatoes, lettuce and some onions. Eat away!
• Add the mayonnaise, capers, Sriracha, horseradish, lemon juice, relish, vinegar, mustard, shallots and sprinkle with salt and pepper in a food processor. Blend until slightly chunky. Adjust seasoning if necessary.

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.

SHRIMP REMOULADE

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.

BUTTERMILK FRENCH FRIED SHRIMP WITH REMOULADE

Steps:

• For the remoulade: Stir together the mayonnaise, capers, hot sauce, lemon juice, Worcestershire sauce and scallions in a small bowl; refrigerate until ready to serve.
• For the shrimp: Toss the shrimp with the flour, paprika, and 1/2 teaspoon salt in a large bowl. Whisk the buttermilk and egg together in a medium bowl. Mix the French fried onions and panko in a shallow bowl. Working one at a time, shake the excess flour off the shrimp, and then dip to coat in the buttermilk. Let the excess buttermilk drip off, and then coat thoroughly in the onion-panko mixture. Place on a parchment-lined baking sheet and repeat with the remaining shrimp.
• Fill a large deep skillet with about 1/2 inch of oil and heat over medium-high heat until it registers 375 degrees F on a deep-fry thermometer. Add half of the shrimp and fry, turning once, until golden brown on both sides and just cooked through, about 3 minutes. Transfer to a paper-towel-lined plate to drain. Return the oil to 375 degrees F and repeat with the remaining shrimp. Sprinkle with salt while hot out of the fryer.
• Serve immediately with the remoulade and ketchup.