Tuesday, August 26, 2008

Remoulade Sauce for Shrimp

You'll Nee:


3 dozen (21-25 count) shrimp, peeled and deveined
2 quarts cold water
1/4 cup lemon juice
1 lemon, sliced
1 onion, diced
4 tablespoons salt
1/2 cup celery, diced
2 tablespoons cracked black pepper
3 bay leaves


1 1/2 cups mayonnaise
1/2 cup Creole mustard (or substitute Dijon mustard)
1/4 cup parsley, minced
1 tsp hot sauce
1/2 cup green onions, minced
1/4 cup celery, minced
2 tablespoons garlic, minced
1 tablespoon Worcestershire sauce
1/2 tablespoon lemon juice
salt and cracked black pepper to taste

Serves: 6/2 Cups Sauce


To Cook Shrimp:

In a 4-quart stock pot, over medium-high heat, add water and all seasoning ingredients.

Bring to a rolling boil, reduce to simmer and allow to cook 15 minutes for flavors to develop.
Bring mixture back to a rolling boil, add shrimp and stir approximately 3-5 minutes.

At this point, shrimp should be pink and curled.

Test for doneness, being careful not to over-cook.

Once water returns to a boil, shrimp should be perfectly done.

Pour off boiling water and replace with cold tap water to stop the cooking process.

Drain and place shrimp in a serving bowl.

Cover with clear wrap and refrigerate.

Note: This step may be done the night before.

To Prepare Sauce:

Combine all sauce ingredients in a 2-quart mixing bowl and whisk well to incorporate the seasonings.

Once blended, cover and place in the refrigerator, preferably overnight.

A minimum of 4 hours will be required for flavor to develop.

When ready to serve, remove from refrigerator and adjust seasonings to taste.

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