Best Baby Kays Shrimp Remoulade Recipes

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BRENNAN'S CLASSIC SHRIMP REMOULADE



Brennan's Classic Shrimp Remoulade image

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

Provided by PanNan

Categories     Brunch

Time 20m

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

Number Of Ingredients 21

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, Fat 41, SaturatedFat 6.2, Cholesterol 329.7, Sodium 776.9, Carbohydrate 10, Fiber 2.9, Sugar 5.3, Protein 34.5

SHRIMP REMOULADE



Shrimp Remoulade image

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.

Provided by Barenakedchef

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 23

2 lbs shrimp, peeled and deveined
2 -3 tablespoons , vegetable or 2 -3 tablespoons canola oil
3 -4 cups of shredded lettuce
1/2-1 cup remoulade sauce, made in advance
1 tablespoon of chopped parsley, for garnish
1/2 cup of chopped green onion
1/2 cup of finely minced celery
1 garlic clove, finely minced
2 tablespoons ketchup
1/8 cup of spicy creole mustard
1 tablespoon horseradish
1 cup mayonnaise
2 yolks from hard-boiled eggs, chopped
1/8-1/2 cup , white or 1/8-1/2 cup apple cider vinegar
1 tablespoon paprika
1 teaspoon cajun seasoning (like Slap Ya Mama) or 1 teaspoon cayenne pepper
couple dashes Worcestershire sauce
couple dashes hot pepper sauce
1 pinch thyme
1 pinch tarragon
couple pinches of chopped parsley
kosher salt and fresh cracked black pepper, to taste
1/4 cup extra virgin olive oil

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.

Nutrition Facts : Calories 578.9, Fat 38.7, SaturatedFat 5.9, Cholesterol 394.3, Sodium 1937.8, Carbohydrate 22.4, Fiber 1.9, Sugar 7, Protein 36.1

SHRIMP RéMOULADE



Shrimp Rémoulade image

Provided by Peter Feibleman

Categories     appetizer

Time 4h15m

Yield Serves 6 to 8

Number Of Ingredients 11

2 tablespoons Creole (brown) mustard, preferably Zatarain's
1 tablespoon paprika
1/2 teaspoon cayenne
2 1/2 teaspoons salt
1/4 cup tarragon vinegar
1/2 cup plus 3 tablespoons olive oil
* cup chopped scallions, including 2 to 3 inches of the green tops
1/4 cup minced celery
1/4 cup chopped flat-leaf parsley
3 pounds raw medium shrimp
1 head iceberg lettuce, sliced 1/4 -inch thick

Steps:

  • Whisk together the mustard, paprika, cayenne and 11/2 teaspoons salt in a deep bowl. Beat in the vinegar. Whisking constantly, pour in the oil in a slow, thin stream and beat until smooth and thick. Add the scallions, celery and parsley and mix well. Cover tightly with plastic wrap and let rest at room temperature for at least 4 hours.
  • Shell and devein the shrimp. Rinse them under cold water. Bring 2 quarts of water to a simmer in a large pot. Add the remaining salt. Drop in the shrimp and cook, uncovered, for 3 to 5 minutes, until pink and firm. Drain, let cool, then chill until ready to serve.
  • Mound the shredded lettuce on individual chilled plates. Arrange the shrimp on top, spoon some of the sauce over them -- reserving the rest for another use -- and serve immediately.

Nutrition Facts : @context http, Calories 306, UnsaturatedFat 17 grams, Carbohydrate 5 grams, Fat 21 grams, Fiber 2 grams, Protein 24 grams, SaturatedFat 3 grams, Sodium 1017 milligrams, Sugar 2 grams, TransFat 0 grams

SHRIMP REMOULADE PO'BOYS



Shrimp Remoulade Po'boys image

Make and share this Shrimp Remoulade Po'boys recipe from Food.com.

Provided by rickoholic83

Categories     Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 16

1/3 cup reduced-fat mayonnaise
2 tablespoons onions, finely chopped
2 tablespoons celery, finely chopped
2 tablespoons green bell peppers, finely chopped
1 tablespoon prepared horseradish
2 tablespoons ketchup
1 teaspoon fresh basil, minced
2 teaspoons lemon juice
2 teaspoons Worcestershire sauce
1/8 teaspoon fresh ground black pepper
1 garlic clove, minced
24 large shrimp, peeled and deveined
cooking spray
4 French bread, sliced horizontally (3 oz. each)
1 cup iceberg lettuce, chopped
1 cup tomatoes, chopped

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.

Nutrition Facts : Calories 304.6, Fat 8.3, SaturatedFat 1.4, Cholesterol 52.4, Sodium 822, Carbohydrate 44.6, Fiber 2.7, Sugar 6.8, Protein 13.5

GRILLED SHRIMP RéMOULADE



Grilled Shrimp Rémoulade image

Categories     Mustard     Low Carb     Quick & Easy     Horseradish     Shrimp     Summer     Grill/Barbecue     Parsley     Gourmet

Yield Makes 8 main-course servings

Number Of Ingredients 13

1/4 cup Creole mustard* or other coarse-grain mustard
1/4 cup white-wine vinegar
2/3 cup plus 1/4 cup vegetable oil
3 tablespoons minced fresh flat-leaf parsley
2 1/2 tablespoons drained bottled horseradish
2 1/2 tablespoons minced dill pickle
2 tablespoons minced scallion greens
2 teaspoons paprika (not hot)
1 1/2 teaspoons cayenne
2 1/4 teaspoons salt
1 teaspoon black pepper
3 lb large shrimp in shell (21 to 25 per lb)
Special equipment: 14 (12-inch) wooden skewers

Steps:

  • To make rémoulade, whisk together mustard and vinegar in a large bowl until combined well, then whisk in 2/3 cup oil with parsley, horseradish, pickle, scallion, paprika, cayenne, 1 1/4 teaspoons salt, and 1/2 teaspoon black pepper.
  • Snip through shells of shrimp down middle of back using scissors, exposing vein and leaving tail and first segment of shell intact. Devein shrimp, leaving shells in place. (Shells will prevent shrimp from becoming tough on outside when grilled.) Toss shrimp with remaining 1/4 cup oil, remaining teaspoon salt, and remaining 1/2 teaspoon black pepper in a large bowl, then thread about 6 shrimp (through top and tail, leaving shrimp curled) onto each skewer.
  • Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.
  • Grill shrimp on lightly oiled grill rack, covered only if using a gas grill, turning over once, until just cooked through, 3 to 4 minutes total.
  • When just cool enough to handle, push shrimp off skewers into rémoulade, then toss to combine well and cool at least 15 minutes. Serve warm or at room temperature.

SHRIMP REMOULADE



Shrimp Remoulade image

A good shrimp rémoulade should be in regular rotation of anyone who wants to cook with the best ingredients the South has to offer, not the least of which are sweet, meaty Gulf shrimp. This version, from Craig Claiborne, of this classic New Orleans dish offers the punch of horseradish and lots of Creole mustard, which at one time seemed an exotic ingredient.

Provided by The New York Times

Categories     appetizer

Time 10m

Yield 8 or more servings

Number Of Ingredients 15

3 tablespoons Creole mustard (see note)
1/4 cup tarragon vinegar
1 tablespoon paprika
1 cup olive oil
Salt to taste if desired
Freshly ground pepper to taste
5 teaspoons prepared horseradish
1 tablespoon finely minced garlic
3/4 cup finely chopped green onions or scallions
3/4 cup finely chopped heart of celery
1 tablespoon finely chopped parsley
Tabasco sauce to taste
2 tablespoons ketchup, optional
2 pounds cooked shrimp (see Boiled Shrimp recipe), peeled
Finely shredded iceberg lettuce

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.

FRIED GREEN TOMATOES WITH SHRIMP REMOULADE



Fried Green Tomatoes With Shrimp Remoulade image

This is another recipe from New Orleans' Crescent City Market, presented by Kenneth Smith of the Upperline Restaurant

Provided by Sherrybeth

Categories     Vegetable

Time 1h

Yield 1 serving(s)

Number Of Ingredients 20

1/2 cup creole mustard (or other coarse mustard)
1/3 cup ketchup (preferably Heinz)
1 tablespoon prepared horseradish
1 1/2 teaspoons fresh lemon juice
1 1/2 teaspoons paprika
1/2 teaspoon white pepper
1/4 teaspoon cayenne pepper (or more if desired)
salt, to taste
1/3 cup olive oil
1/4 cup celery, chopped
1 1/2 teaspoons scallions, chopped
5 tablespoons vegetable oil or 5 tablespoons light olive oil
1 egg
1 cup milk
2 slices green tomatoes, 1/2 to 3/4 inch thick
1 cup cornmeal, lightly seasoned with
salt and pepper
1 cup mixed greens or 1 cup lettuce
6 -8 medium shrimp, boiled, peeled and chilled
4 tablespoons remoulade sauce

Steps:

  • To prepare Remoulade Sauce:.
  • In a bowl, combine mustard, ketchup, horseradish, lemon juice, paprika, white pepper, and cayenne pepper; mix well. Season with salt.
  • Slowly add oil while whisking vigorously. If needed, add more cayenne pepper and salt, adjusting to taste.
  • Add celery and scallion; mix well.
  • Cover and refrigerate until chilled, at least 30 minutes.
  • To prepare Fried Green Tomatoes:.
  • Heat oil in a sauté pan over medium heat.
  • Whisk together egg and milk. Dip tomato slices in egg mixture, then coat with cornmeal.
  • Carefully place tomato slices in sauté pan and cook SLOWLY until golden brown on bottom, then turn and brown the other side. (Note: If tomatoes are cooked too quickly, the outside will brown before the inside is cooked.).
  • To serve, arrange greens on an individual serving plate. Place fried tomato slices next to each other on the bed of greens. Top each slice with three or four shrimp. Spoon remoulade sauce over shrimp.

Nutrition Facts : Calories 2105, Fat 164, SaturatedFat 26.9, Cholesterol 220.2, Sodium 2613.7, Carbohydrate 140.4, Fiber 16.3, Sugar 24.2, Protein 32.6

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