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Peppered Shrimp Remoulade

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The shrimp remoulade is a cooked and chilled shrimp preparation that can be served as a side. Flavored with lemon and bay leaves along with garlic and seasoned accordingly, the shrimp is tossed with horseradish mix of hot pepper sauce, paprika and mustard and can be served on lettuce leaves.
Ingredients
  Water 3 Cup (48 tbs)
  Lemon 1 , cut into quarters
  Bay leaves 2
  Garlic 2 Clove (10 gm), cut in half
  Salt 1 1⁄2 Teaspoon
  Ground red pepper 1⁄2 Teaspoon
  Peeled and deveined shrimp 1 Pound (Fresh Or Frozen)
  Vinegar 2 Tablespoon
  Prepared mustard 2 Tablespoon (Creole Style Or German Style)
  Prepared horseradish 2 Teaspoon
  Paprika 1 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Ground black pepper 1⁄8 Teaspoon
  Bottled hot pepper sauce 1 Dash
  Olive oil/Salad oil 2 Tablespoon
  Sliced green onions 1⁄4 Cup (4 tbs)
  Snipped parsley 2 Tablespoon
  Lettuce leaves 1
Directions

In a saucepan combine water, lemon, bay leaves, garlic, salt, and red pepper.
Bring to boiling.
Reduce heat.
Simmer, uncovered, 10 minutes.
Turn heat to high.
Add shrimp.
Simmer for 1 to 3 minutes or till shrimp turn pink.
Drain off liquid and discard lemon and bay leaves.
Cool shrimp.
In a small mixer bowl combine vinegar, mustard, horseradish, paprika, salt, pepper, and hot pepper sauce.
Slowly add olive or salad oil, beating well with an electric mixer.
Stir in green onions and snipped parsley.
In a medium mixing bowl stir together cooked shrimp and oil mixture.
Cover and chill for 4 to 24 hours, stirring shrimp occasionally.
Using a slotted spoon, spoon shrimp mixture atop lettuce on a platter.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Ingredient: 
Seafood
Interest: 
Party

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