Classic Fried Shrimp Remoulade Food

FRIED GREEN TOMATOES WITH SHRIMP REMOULADE

Steps:

• For the remoulade: Whisk together the mustard, horseradish, paprika, yolk, lemon juice and zest and some salt and black pepper in a medium bowl. Gradually add the oil in a slow, steady stream while whisking constantly, until all the oil is incorporated and emulsified. Stir in the celery, onions, ketchup, vinegar, parsley, Worcestershire, garlic and hot sauce to taste. Cover with plastic wrap, and refrigerate for at least 1 hour and up to 24 hours to allow the flavors to meld.
• For the fried green tomatoes: Put the cornmeal in a large shallow bowl and sprinkle with salt and pepper. Season the tomatoes with salt and pepper on both sides. Dredge the tomatoes in the cornmeal on both sides and tap off excess.
• Heat 1/2 cup of the oil in a large saute pan over medium heat until it begins to shimmer. Fry half of the tomatoes until golden brown on both sides and just cooked through, about 1 minute 30 seconds per side. Transfer with a slotted spatula to a baking sheet lined with paper towels. Season with salt and repeat with the remaining tomatoes and oil.
• For the shrimp: Combine the celery seeds, garlic powder, onion powder, paprika, salt and pepper in a mortar and pestle and crush into a somewhat fine powder. Toss the shrimp with the spice mixture.
• Heat 2 tablespoons of the oil in a large saute pan over high heat until it begins to shimmer. Add the shrimp and cook until crusty and just cooked through, about 3 minutes (do this in batches if necessary with more oil; the shrimp should be in a single layer).
• For assembly: Toss lettuce with a few tablespoons of the remoulade and season with salt and pepper. Divide the lettuce among the tomatoes and top each tomato with 3 shrimp. Drizzle with more of the remoulade. Garnish with parsley leaves.

FRIED GREEN TOMATOES AND SHRIMP RéMOULADE

Steps:

• For the shrimp: Fill a pot with 4 quarts of water; add Old Bay seasoning, hot sauce, lemon juice and salt and pepper to taste. Bring to a boil, add shrimp and boil 1 to 2 minutes. Drain, rinse and drain again. Transfer to covered container and refrigerate at least 30 minutes.
• For the rémoulade: Combine mustard, ketchup, horseradish, lemon juice, paprika, white pepper and 1/4 teaspoon cayenne pepper. Mix well, and season with salt to taste. Slowly add olive oil while whisking vigorously. Add cayenne pepper and salt, adjusting to taste. Add celery and scallion and mix well. Cover and refrigerate until chilled, at least 30 minutes.
• For the tomatoes: Cut off ends of tomatoes and cut each tomato into about three 1/2-inch slices. Put tomato slices in a large bowl. Add buttermilk and turn to coat. Marinate for 5 minutes.
• Place a large heavy skillet over medium-high heat. Add oil to come two-thirds up side of pan. Heat oil to about 325 degrees. In a wide bowl, mix corn flour, salt and pepper. Working in batches, remove tomatoes from buttermilk, shaking off excess, and dip in corn flour to coat, shaking off excess. Slip into oil and fry until golden brown, 2 to 3 minutes on each side. Drain on paper towels. To serve, place greens on plates and top with tomato, shrimp and rémoulade.

CLASSIC FRIED SHRIMP

Steps:

• Heat 2 to 3 inches oil to 365ºF in a deep fryer or heavy deep saucepan.
• Combine flour, salt, onion salt, pepper and garlic powder in shallow bowl. Beat eggs and water in separate shallow bowl. Place bread crumbs in another shallow bowl.
• Coat shrimp with flour mixture. Dip in egg mixture. Drain off excess. Coat lightly with crumbs.
• Fry shrimp, a few at a time, 2 to 3 minutes or until golden brown. Turn as needed for even browning. Drain on paper towels. Serve with lemon wedges and cocktail and/or tartar sauce if desired.

BRENNAN'S CLASSIC SHRIMP REMOULADE

Steps:

• Put ketchup, horseradish, Creole and prepared mustards, vinegar, lemon juice, onion, celery, parsley, garlic, paprika, pepper, salt, Tabasco and egg into blender container or food processor.
• Cover and mix at high speed until well blended.
• Remove cover and gradually add oil in a slow steady stream.
• Sauce will thicken to a pourable, creamy consistency.
• Store in covered container in refrigerator up to 3 days.
• Serving suggestion: toss boiled shrimp in remoulade sauce.
• Spoon onto a bed of thinly sliced cucumbers, radishes and frisee which were drizzled with a simple vinaigrette dressing.

FRIED SHRIMP WITH SPICY REMOULADE

Steps:

• Preheat deep fryer with peanut oil to 375 degrees F.
• Whisk together buttermilk, egg, and mustard in a casserole dish. In another casserole dish, whisk together flour, cornmeal, paprika, 2 teaspoons salt, cayenne, and garlic powder.
• Dredge shrimp in the dry mixture then into the wet then back into the dry. Add shrimp in batches to the deep fryer and fry until golden, about 2 minutes per batch. Serve with spicy remoulade sauce.
• Add the shallot, parsley, cayenne pepper, mayonnaise, mustard, hot sauce, and lemon juice to a bowl. Stir to combine. Chill until ready to serve.

CLASSIC FRIED SHRIMP REMOULADE

Steps:

• Peel and clean shrimp. Place shrimp in cold water. Put Remoulade Sauce and Shrimp Fry in separate bowls. In Remoulade bowl, add a little club soda (this will thin out the remoulade sauce slightly and help to completely coat the shrimp). Dip shrimp in Remoulade Sauce/club soda mix first, then coat completely with the Shrimp Fry. Fry shrimp in pan with oil at 350°F until shrimp are golden brown. If desired, serve with the rest of your Remoulade Sauce for dipping!

SHRIMP REMOULADE

Steps:

• Pat shrimp until well dry. Heat 1 tablespoon of the canola oil in a cast iron skillet over medium high heat. Add the shrimp, cooking in batches and adding oil as needed for each batch. Lightly brown the shrimp on both sides, remove and set aside to cool, reserving a few of them to chop for garnish.
• Transfer the shrimp to a small bowl and spoon the remoulade sauce over them; gently toss. Shred lettuce and place onto individual serving plates and remove the shrimp one at a time, allowing excess sauce to drip off. Arrange the shrimp on the shredded lettuce, top with a few of the reserved chopped shrimp and a sprinkle of parsley. Serve in martini glasses for a very nice presentation. Also great over fried green tomatoes, on a sandwich roll, or slid in between slices of fluffy French bread.
• REMOULADE:.
• Combine all of the ingredients except for the olive oil. Drizzle in the olive oil, a little at a time, while whisking briskly until mixture is well blended and reaches a nice creamy consistency. Can also process in a food processor for a smoother consistency, if desired. Taste, adjust seasonings, and refrigerate for several hours or overnight to thoroughly chill.

FRIED GREEN TOMATOES WITH CRAWFISH OR SHRIMP REMOULADE

Steps:

• Prepare the Remoulade sauce as per recipe, stir in the crawfish tails or shrimp, reserving several for garnish.
• If you are using shrimp, chop them so they will be about the size of the crawfish tails or use salad cooked shrimp.
• Preheat oil in heavy cast iron skillet until it sizzles when sprinkled lightly with water.
• Season the sliced tomatoes with Cajun seasoning to taste and dust lightly with flour.
• Please note: If the tomato slices are to heavily covered with flour the cornmeal will not adhere.
• Dip the slices in the beaten eggs and then coat with cornmeal.
• Fry in hot oil until browned, turning as needed; about 3 minutes on each side.
• To serve, place 3 to 4 slices on a serving plate, top with sauce and garnish with reserved crawfish tails or shrimp. Can sprinkle lightly with chopped parsley if desired.

FRIED GREEN TOMATOES W/SHRIMP REMOULADE

Steps:

• Heat oil in a cast-iron skillet till hot but not smoking (about 350°F). Slice the tomatoes about 3/8" thick & pat them dry w/paper towels.
• Season flour w/salt, pepper & cayenne. Add the Parmesan, oregano & basil to the bread crumbs & mix thoroughly.
• Mix milk, egg & water & combine w/a wire whisk to make an egg wash. Season the egg wash w/salt, pepper & hot sauce.
• Using the classic 3-step method, dredge the tomato slices in flour (tap excess from slices), then dip in the egg wash & then coat thoroughly w/the breadcrumbs.
• Pan-fry tomatoes (being careful not to crowd the pan) till golden brown on ea side (do in batches if necessary). Drain well on several layers of paper towels.
• For ea serving, place Romaine lettuce on a salad plate, about 3 slices of tomato, then top w/the shrimp remoulade. Garnish w/chopped chives & serve immediately.
• NOTE: There are several recipes for fried green tomatoes & shrimp remoulade here on RZ, but none I found that combine them as they do in this New Orleans dish.

BABY KAY'S SHRIMP REMOULADE

Steps:

• 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.