For the Remoulade Sauce: In small bowl mix all
baking pan.
Refrigerate for at least 30 minutes before
mayonnaise, egg, mustard, scallions, Worcestershire sauce, Old Bay seasoning and Cayenne
To make the sauce, chop finely the green onion,
ixture then leave to marinate for 30 minutes.
Barbecue on
tir.
Place in refrigerator for about an hour.
Heat
b>for 1 hour.
Meanwhile in a food processor, combine the remoulade sauce
To make sauce, combine all ingredients in a
dd peppers, onions, hot pepper sauce, old bay and parsley. Cook
Remoulade Sauce-- Whisk together all ingredients. Cover
large bowl. Let cool for 5 minutes. Add crab, egg
nd adding oil as needed for each batch. Lightly brown the
To prepare Remoulade Sauce:
In a bowl, combine
n the day, make the Remoulade sauce by placing the first 11
Make the remoulade sauce:.
Combine mayonnaise with chopped egg, capers, pickle, parsley, and hot sauce. Taste for seasoning and refrigerate.
Dredge each tomato slice in flour that has been mixed with celery salt and garlic powder, if using, then eggs, then bread crumbs, pressing the bread crumbs so they'll stick.
Fry in small batches over low-medium heat(325*F.), until they feel tender when tested with a fork.
Season with salt, and serve immediately with the remoulade sauce. Enjoy!
combine the first 8 ingredients for the salsa and refrigerate until
Prepare the Remoulade sauce as per recipe, stir in
---TO MAKE SHERRY REMOULADE SAUCE---.
Thoroughly mix together the
inutes more.
Make the sauce while the fish is baking
Rub the shrimp with the Essence.
Heat the oil in a skillet over medium
heat. Cook the shrimp for 3 to 4 minutes. Add the wine and cook for 1 minute. Add the Remoulade Sauce and simmer for about 2 minutes. Add the green onions.
Spoon the sauce over cooked pasta and serve immediately. Yield: 4 first-course servings.