SHRIMP REMOULADE RECIPES 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 | MARTHA STEWART

Shrimp Remoulade Recipe | Martha Stewart image

Shrimp tossed in dense Greek yogurt, mustard, garlic, and ketchup makes a delicious centerpiece for a leafy salad. Making remoulade with yogurt instead of mayonnaise cuts the calories by more than half.

Provided by Martha Stewart

Categories Shrimp Recipes

Total Time 30 minutes

Prep Time 30 minutes

Number Of Ingredients 11

Ingredients

1 1/4 pounds medium shrimp (about 40), shells on
1 1/2 cups reduced-fat (2 percent) plain Greek yogurt
3 scallions, chopped
2 tablespoons stone-ground mustard
2 tablespoons ketchup
2 tablespoons brine-packed capers, drained, rinsed, and chopped
1 tablespoon fresh lemon juice
3/4 teaspoon minced garlic cloves
Cayenne pepper, to taste
1 small head Bibb lettuce, torn
Garnish: lemon wedges

Steps:

Prepare an ice-water bath. Bring a stockpot of water to a boil. Reduce heat to low. Add shrimp, and poach until just cooked through, about 2 minutes. Transfer to ice-water bath. Let stand until cool. Drain. Peel and devein shrimp. Refrigerate.
Meanwhile, stir together yogurt, scallions, mustard, ketchup, capers, lemon juice, garlic, and cayenne. Toss shrimp in remoulade to coat; refrigerate for 30 minutes. Divide lettuce evenly among plates, and top with shrimp. Garnish with lemon wedges.

Nutrition Facts : Calories 226 g, CholesterolContent 221 g, FatContent 3 g, FiberContent 1 g, ProteinContent 37 g, SodiumContent 549 g

More about "shrimp remoulade recipes recipes"

SHRIMP REMOULADE RECIPE - NYT COOKING

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)
From cooking.nytimes.com
Reviews 4
Total Time 20 minutes
Cuisine cajun
Calories 354 per serving

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.

See details

SHRIMP REMOULADE RECIPE - FOOD.COM

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.
From food.com
Total Time 20 minutes
Calories 578.9 per serving

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.

See details

PO' BOY REMOULADE SAUCE | ALLRECIPES

This sauce is perfect for any seafood dish. Excellent for shrimp po' boys. Serve with fried shrimp on a toasted hoagie roll with shredded lettuce and tomato.
From allrecipes.com
Total Time 10 minutes
Category Side Dish, Sauces and Condiments, Sauces
Calories 87 calories per serving

Mix mayonnaise, mustard, ketchup, chives, parsley, garlic, Worcestershire sauce, lemon juice, paprika, cayenne, salt, and pepper together until well combined.

See details

GRILLED SHRIMP REMOULADE RECIPE | EATINGWELL

An updated and untraditional rémoulade makes a tangy sauce for these spice-rubbed shrimp. While this is a warm-weather favorite on the grill, you can also cook the shrimp under a preheated broiler. Cook shrimp on a lightly sprayed broiler rack, about 4 inches from the heat, for a winter warmer any night of the week.
From eatingwell.com
Reviews 4.5
Total Time 25 minutes
Category Healthy Grilled & BBQ Shrimp Recipes
Calories 115.7 calories per serving

To prepare shrimp: Combine cumin, paprika, coriander, garlic powder, salt and pepper in a large bowl. Add shrimp and toss to coat with spices. Thread the shrimp onto four 12-inch skewers. Oil the grill rack (see Tip). Grill the shrimp until just cooked through, about 3 minutes per side. Carefully remove the shrimp from the skewers. Serve immediately, with the sauce.

See details

SHRIMP REMOULADE DEVILED EGGS RECIPE - BLUE PLATE MAYONNAISE

Traditional Louisiana flavors.
From blueplatemayo.com
Reviews 5

Slice eggs in half lengthwise, carefully remove yolks and set whites aside. Press yolks through a fine mesh sieve into a small bowl. In another small bowl, combine mayonnaise, shrimp, Remoulade Sauce, scallions, parsley, lemon juice and zest, salt and cayenne pepper and mix well. Add egg yolks and stir until well combined. Transfer egg mixture to a piping bag and pipe the filling into the well of each egg white. Garnish with chopped parsley.

See details

RECIPE - SHRIMP REMOULADE

4 slices beefsteak tomato. 1. Place water in pot and add salt, peppercorns, chili pepper, paprika and thyme. Bring to boil. Reduce heat to low and simmer 5 minutes. Add shrimp and cook slowly until pink and slightly curled, about 2 to 3 minutes. Drain shrimp and place in bowl.
From lcbo.com

See details

CLASSIC CREOLE SHRIMP RÉMOULADE RECIPE | JAMES BEARD ...

Chill thoroughly before using, up to 2 days in advance. To make the shrimp, fill a large saucepan two-thirds full with water and add the onion halves. Bring to a boil over medium-high heat. While waiting for the water to come to a boil, fill a large bowl with 1 quart of cool water. Add the salt, lemon juice, and liquid crab boil.
From jamesbeard.org

See details

SHRIMP REMOULADE (EASY AND DELICIOUS) - PINCH AND SWIRL

Nov 30, 2017 · Shrimp Remoulade is easy to make and a fantastic way to enjoy spicy Louisiana-style remoulade sauce! Toss cooked shrimp with this creamy, spicy, tangy sauce and pile it on delicately crisp butter lettuce leaves. A perfect main dish salad or appetizer.
From pinchandswirl.com

See details

DEEP SOUTH DISH: SHRIMP REMOULADE

Oct 12, 2010 · Recipe: Shrimp Remoulade. Prepare remoulade sauce {tap link above for recipe}. 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 ...
From deepsouthdish.com

See details

SHRIMP REMOULADE RECIPE - TODAY.COM

Jan 11, 2019 · Preparation. Place shrimp in a large pot and cover with water. Add bay leaves, celery seed, salt and cayenne. Bring to a boil and cook 5 minutes until shrimp are pink.
From today.com

See details

DONALD LINK'S SHRIMP REMOULADE RECIPE | LOUISIANA TRAVEL

Method of Preparation. Combine the salt, cayenne, bay leaves, and lemon slices in a large pot with 1 gallon water and bring to a rolling boil over high heat. Add the shrimp and cook until the shrimp are bright pink and just cooked through, 3 to 3½ minutes. Immediately pour two gallons of ice into the pot and allow the shrimp to cool completely ...
From louisianatravel.com

See details

SHRIMP REMOULADE - SOUTHERN KITCHEN

Jul 22, 2021 · About the recipe. A classic New Orleans cold appetizer, shrimp remoulade combines chilled poached shrimp with a creamy remoulade sauce, then serving simply atop leaves of lettuce. We like medium shrimp for this application because the sauce tends to cling better to these babies than to larger shrimp.
From southernkitchen.com

See details

EMERIL'S DELMONICO SHRIMP REMOULADE RECIPE - SECRET ...

Jun 24, 2018 · Emeril’s Delmonico offers 130-plus recipes from the restaurant–favorite dishes like St. Paul’s Seafood Gumbo, Shrimp Remoulade, and Chicken Rocambeau (prepared with marchand du vin and hollandaise sauces), and “newer” fare such as Chorizo and Manchego Cheese Omelet, and Lump Crabmeat and Brie Strudels with Herbsaint Cream Glaze.
From secretcopycatrestaurantrecipes.com

See details

DEEP SOUTH DISH: SHRIMP REMOULADE

See details

SPICE-CRUSTED SHRIMP WITH REMOULADE SAUCE RECIPE

Advertisement. Step 2. To prepare shrimp, combine cumin, paprika, coriander, garlic powder, salt, and black pepper in a medium bowl. Add shrimp; toss well. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat; add half of shrimp. Cook 3 minutes on each side or until done. Remove shrimp; keep warm.
From myrecipes.com

See details

SHRIMP REMOULADE (EASY AND DELICIOUS) - PINCH AND SWIRL

See details

CLASSIC SHRIMP RÉMOULADE - LOUISIANA COOKIN

Dec 04, 2019 · In a large Dutch oven, heat 8 cups water, lemon slices, bay leaves, red pepper, and remaining ¼ cup salt over medium-high heat until simmering. Add shrimp; cook until bright pink and firm, about 4 minutes. Remove using a slotted spoon, and place in an ice water bath until cool. Drain well. Peel shrimp.
From louisianacookin.com

See details

CAJUN-SPICED GRILLED SHRIMP WITH REMOULADE RECIPE ...

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 ...
From foodnetwork.com

See details

RECIPE: SHRIMP COCKTAIL WITH RÉMOULADE AND MEZCAL COCKTAIL ...

The frozen shrimp should be defrosted in the refrigerator the day before using. In a rush, they can be defrosted by pouring them into a bowl of very cold water for 15 minutes and then draining in a colander. Pat dry with a clean towel or paper towel before transferring to a serving platter. With small bowls of spice blends like Old Bay and Cajun seasoning, your guests can choose their own ...
From wholefoodsmarket.com

See details