To prepare Remoulade Sauce:
In a bowl,
Pat shrimp until well dry. Heat 1
b>Remoulade sauce as per recipe, stir in the crawfish tails or shrimp
ith plastic wrap, and refrigerate remoulade for at least 6 hours
br>Prepare grill.
Thread shrimp onto 4 (10-inch) skewers
erving suggestion: toss boiled shrimp in remoulade sauce.
Spoon onto a
Mix all ingredients except shrimp together and refrigerate.
Cook cleaned shrimp and chill.
Just before serving add shrimp to dressing and mix.
Place shredded lettuce on chilled plates.
Divide shrimp mixture between plates.
Serve with crusty french bread.
ENJOY.
ALso wonderful added to a full salad.
Note:Creole Mustard such as Zatarain's brand can be found in well stocked supermarkets and gourmet food stores.
Prepare the shrimp first and then store them
Steam shrimp until done (about 5 minutes, until they are bright pink).
Cool and peel.
Mix remaining ingredients and blend well.
Pour over shrimp and refrigerate for at least one hour, stirring occasionally.
Mound shrimp on lettuce leaves and pour remaining sauce over.
Serves 4 to 6.
Mix all ingredients except shrimp in food processor.
Stir in whole shrimp and serve with tortilla chips or crackers.
Add and mix all ingredients except shrimp, lettuce and celery; mix with enough boiled shrimp to cover them well.
Serve over a bed of shredded lettuce and finely sliced celery.
Serve with crackers and butter.
Mix first 6 ingredients and chill.
When ready to serve, arrange peeled shrimp on lettuce and pour sauce over the shrimp.
Combine all ingredients
except shrimp in blender;
mix for a few seconds until
smooth.
Marinate
the
shrimp in the sauce for several hours before
serving; chill well in refrigerator.
Serve as an appetizer, on lettuce leaves.
Makes 6 to 8 servings.
auce, then pour over the shrimp and toss to coat. Serve
In a blender, put mustard, vinegar, catsup, lemon juice and oil, then add onions, celery, Tabasco and salt; blend.
Boil shrimp; peel and mix with blended ingredients.
Marinate at least 24 hours.
Serve as party food using toothpicks or as an appetizer on shredded lettuce.
Mince celery, green onion, parsley, and onions in a food processor. Add ketchup, tomato puree, Creole mustard, red wine vinegar, horseradish, and oil to the vegetables and mix all ingredients in the food processor adding paprika last. Allow the sauce to chill 6-8 hours before serving.
Evenly coat the shrimp with the sauce in a mixing bowl and serve on a bed of lettuce.
), de-vein, and butterfly shrimp by making a deep slit
For the remoulade:
In a food processor,
Combine remoulade sauce and chill.
Combine butter and garlic; brush on rolls and toast in the oven until lightly browned.
Heat oil to 360 degrees F in deep fryer or heavy 2-quart saucepan. Mix flour and Creole seasoning.
Bread shrimp by dipping first into flour mixture, then into egg mixture; roll in panko. In batches, fry shrimp in hot oil until golden brown.
Spread remoulade sauce on rolls; top with shrimp and lettuce.
Toss the shrimp with the olive oil and