REMOULADE SAUCE FOR SHRIMP RECIPES

Name: Brennan's Classic Shrimp Remoulade
Prep time: 20 min
Total time: 20 min
Yield: 2 1/2 cups sauce, 6 serving(s)
Ingredients: 1/4 cup ketchup; 1/4 cup prepared horseradish; 1/4 cup creole mustard, such as zatarain; 2 tablespoons prepared yellow mustard; 2 tablespoons white vinegar; 1/2 lemon, juice of; 1/2 cup finely chopped green onion; 1/4 cup finely chopped celery; 1/4 cup finely chopped parsley; 1 clove garlic, minced; 1 tablespoon paprika; 1/8 teaspoon cayenne pepper; 1/4 teaspoon salt; 1 dash Tabasco sauce; 1 fresh egg (or pasteurized equivalent); 3/4 cup vegetable oil; 2 lbs boiled shrimp; 1 1/2 cups very thinly sliced cucumbers; 1/2 cup very thinly sliced radish; 2 cups frisee or 2 cups curly endive lettuce; 1/2 cup vinaigrette dressing

BRENNAN'S CLASSIC SHRIMP REMOULADE RECIPE - SOUTHERN.FOOD.COM

Brennan's Classic Shrimp Remoulade Recipe - Southern.Food.com image

Make and share this Brennan's Classic Shrimp Remoulade recipe from Food.com.

Total Time 20 minutes

Prep Time 20 minutes

Yield 2 1/2 cups sauce, 6 serving(s)

Number Of Ingredients 21

Ingredients

1/4 cup ketchup
1/4 cup prepared horseradish
1/4 cup creole mustard, such as zatarain
2 tablespoons prepared yellow mustard
2 tablespoons white vinegar
1/2 lemon, juice of
1/2 cup finely chopped green onion
1/4 cup finely chopped celery
1/4 cup finely chopped parsley
1 clove garlic, minced
1 tablespoon paprika
1/8 teaspoon cayenne pepper
1/4 teaspoon salt
1 dash Tabasco sauce
1 fresh egg (or pasteurized equivalent)
3/4 cup vegetable oil
2 lbs boiled shrimp
1 1/2 cups very thinly sliced cucumbers
1/2 cup very thinly sliced radish
2 cups frisee or 2 cups curly endive lettuce
1/2 cup vinaigrette dressing

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.

Nutrition Facts : Calories 541.9, FatContent 41, SaturatedFatContent 6.2, CholesterolContent 329.7, SodiumContent 776.9, CarbohydrateContent 10, FiberContent 2.9, SugarContent 5.3, ProteinContent 34.5

SHRIMP REMOULADE RECIPE - NYT COOKING

Shrimp Remoulade Recipe - NYT Cooking image

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

Total Time 20 minutes

Yield 8 servings

Number Of Ingredients 22

Ingredients

2 pounds fresh shrimp in the shell
16 whole allspice
1 large clove garlic, peeled and crushed
12 peppercorns, crushed
Salt to taste if desired
2 tablespoons Creole mustard (Zatarain's Creole mustard is available in many fine-food shops)
1 tablespoon tarragon-wine vinegar
Salt to taste if desired
Freshly ground pepper to taste
1 cup olive oil
1 tablespoon paprika
1/2 cup finely chopped celery
1 cup chopped scallions or green onions
1 teaspoon chopped garlic
1/2 cup chopped parsley
2 tablespoons horseradish, preferably fresh
2 tablespoons anchovy paste
1/8 teaspoon cayenne pepper
2 tablespoons lemon juice
Tabasco sauce to taste
Shredded romaine lettuce
Lemon wedges

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//schema.org, Calories 354, UnsaturatedFatContent 24 grams, CarbohydrateContent 8 grams, FatContent 29 grams, FiberContent 2 grams, ProteinContent 17 grams, SaturatedFatContent 4 grams, SodiumContent 823 milligrams, SugarContent 1 gram, TransFatContent 0 grams

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