Peppered Shrimp Remoulade Recipe
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 (16 tbs) | |
| 1 lemon, cut into quarters | ||
| Bay leaves | 2 | |
| Garlic | 2 Clove (5gm), cut in half | |
| Salt | 1 1/2 Teaspoon | |
| Ground red pepper | 1/2 Teaspoon | |
| Frozen shrimp | 1 pound, deveined | |
| Vinegar | 2 Tablespoon | |
| 2 tablespoons prepared Creole style or German style mustard | ||
| Prepared horseradish | 2 Teaspoon | |
| Paprika | 1 1/2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Ground black pepper | 1/8 Teaspoon | |
| Dash bottled hot pepper sauce | ||
| 2 tablespoons olive or salad oil | ||
| Green onions | 1/4 Cup (16 tbs), sliced | |
| Snipped parsley | 2 Tablespoon | |
| Lettuce leaves | ||
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.
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.
Chef
