New Shrimp Remoulade
|For seasoning mix|
|Sweet paprika||1 Teaspoon|
|Garlic powder||1 Teaspoon|
|Onion powder||3⁄4 Teaspoon|
|Dry mustard||1⁄2 Teaspoon|
|Dried basil leaves||3⁄4 Teaspoon|
|Dried thyme leaves||3⁄4 Teaspoon|
|White pepper||3⁄4 Teaspoon|
|Black pepper||3⁄4 Teaspoon|
|Headless shrimp||1 Pound, unpeeled (Medium Size)|
|Nonfat mayonnaise||1⁄2 Cup (8 tbs)|
|Chopped onions||3⁄4 Cup (12 tbs)|
|Chopped green bell peppers||3⁄4 Cup (12 tbs)|
|Chopped celery||3⁄4 Cup (12 tbs)|
|Peeled chopped cucumbers||3⁄4 Cup (12 tbs)|
|Balsamic vinegar||4 Teaspoon (1 Tablespoon Plus 1 Teaspoon)|
|Mustard||1 Teaspoon (Creole / Brown)|
|Dijon mustard||1 Teaspoon|
|Worcestershire sauce||1 Tablespoon|
|Defatted seafood stock||1 Cup (16 tbs)|
|Artificial sweetener||2 Gram (2 Packets, 1 Gram Each)|
Combine the seasoning mix ingredients in a small bowl.
Sprinkle the shrimp with 1 tablespoon of this mixture, mix well, and set aside.
Place the mayonnaise, catsup, 3/4 cup each of the onions, bell peppers, and celery, and the cucumbers, vinegar, Creole mustard, Dijon mustard, and Worcestershire sauce in a blender and puree.
Makes about 1 1/2 cups.
Preheat a heavy 10-inch skillet, preferably nonstick, over high heat to 350°, about 4 minutes.
Add the remaining onions, bell peppers, celery, and seasoning mix, stir, and cook 1 minute.
Add 1/2 cup of the stock, clear the bottom of the skillet, and cook until all the liquid evaporates, the vegetables begin to stick hard, and a good crust starts to form on the bottom of the skillet, about 6 to 7 minutes.
Stir in the remaining 1/2 cup stock and he shrimp, and bring to a boil.
Cover the skillet for 30 seconds, turn off the heat, and set aside for 5 minutes.
Remove the shrimp to a container and place in the refrigerator to cool.
Transfer all the vegetables and the liquid from the skillet to the blender and puree until smooth, then refrigerate until cool.
When the shrimp are cool, peel and serve them with the sauce.