BRENNAN'S CLASSIC SHRIMP REMOULADE
Make and share this Brennan's Classic Shrimp Remoulade recipe from Food.com.
Provided by PanNan
Categories Brunch
Time 20m
Yield 2 1/2 cups sauce, 6 serving(s)
Number Of Ingredients 21
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.
Nutrition Facts : Calories 541.9, Fat 41, SaturatedFat 6.2, Cholesterol 329.7, Sodium 776.9, Carbohydrate 10, Fiber 2.9, Sugar 5.3, Protein 34.5
SHRIMP COCKTAIL BAR: CLASSIC COCKTAIL SAUCE, AVOCADO CREMA, REMOULADE
Provided by Ree Drummond : Food Network
Categories appetizer
Time 1h25m
Yield 50 to 60 servings
Number Of Ingredients 22
Steps:
- For the remoulade: Stir together the mayonnaise, hot sauce, parsley, capers, chile powder, garlic, lemon juice and green onions in a bowl (or for a smoother remoulade, whizz in a food processor). Chill thoroughly before serving.
- For the classic cocktail sauce: Stir the ketchup, horseradish, Worcestershire and some salt and pepper together in a bowl. Chill before serving.
- For the avocado crema: Put the yogurt, cilantro, avocados, lime juice and some salt in a food processor and mix until completely smooth. Gradually add the milk and keep blending until the desired consistency is reached. (You can add more or less milk as desired.)
- Arrange the shrimp on a large platter over ice, and serve with separate ramekins of the avocado crema, remoulade and classic cocktail sauce and lemon wedges to garnish.
REMOULADE SAUCE
Can be served with my Shrimp-Eggplant Beignets or Fried fish. You can toss cooked shrimp in to make a shrimp salad. This is a spicy crunchy sauce. Cook time is chill time.
Provided by Rita1652
Categories Vegetable
Time 1h10m
Yield 3 cups
Number Of Ingredients 12
Steps:
- Whisk together all ingredients.
- Cover and chill 1 hour.
SHRIMP REMOULADE GALATOIRE'S
Galatoire's Restaurant in New Orleans, La. in the French Quarter shared this recipe. It is the best we have ever tasted and I know you will enjoy it too. Decorate the edge of plate with hard-boiled eggs sliced thin or quartered, and a few green and black olives. Then stand back and let your guests give you applause for serving them such a wonderful treat.
Provided by CYNTHIA
Categories Appetizers and Snacks Seafood Shrimp
Time 8h15m
Yield 12
Number Of Ingredients 13
Steps:
- In the container of a food processor, combine the celery, green onions, onion and parsley. Pulse until finely chopped. Add the vinegar, ketchup, tomato puree, mustard and Worcestershire sauce. Process until well blended, stopping to scrape down the sides a couple of times. With the food processor running, drizzle the oil in a steady stream, processing until blended. Stir in paprika. Transfer to a bowl, cover and refrigerate for 6 to 8 hours, or overnight.
- When ready to serve, stir the sauce, then pour over the shrimp and toss to coat. Serve on top of lettuce leaves.
Nutrition Facts : Calories 345 calories, Carbohydrate 7.8 g, Cholesterol 147.6 mg, Fat 27.7 g, Fiber 1 g, Protein 16.7 g, SaturatedFat 4 g, Sodium 389.8 mg, Sugar 4.7 g
THE BEST SHRIMP COCKTAIL RECIPE
This Shrimp Cocktail recipe is so easy to make, full of flavor & results in juicy, tender, perfectly plump shrimp every single time! Serve them in martini glasses or as a shrimp platter with a creamy remoulade sauce for a delicious duo that everyone loves!Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.
Provided by Cheyanne Holzworth
Categories Appetizer Snack starter
Time 50m
Number Of Ingredients 13
Steps:
- Prepare Shrimp: Remove shells from shrimp, leaving tails intact and devein. Set shells aside (do not discard!) Place shrimp in a large non-reactive mixing bowl and add 1 teaspoon of the salt along with all of the baking soda. Toss to evenly coat. Place in the refrigerator for 30 minutes- 1 hour.
- Meanwhile, make the Poaching Liquid: In a medium pot combine - water, beer, celery, onion, garlic, ginger, parsley, lemon juice, remaining 2 tablespoons of salt and reserved shrimp shells. Bring contents to a simmer over high heat. Immediately reduce heat to simmer and cook for 20-25 minutes. Strain liquid through a fine-mesh colander and discard solids. Immediately return broth back to pot and adjust heat to medium. Fill a large bowl with ice water and set out two large zip-closure bags. Set aside.
- Poach the shrimp: Add the shrimp to the poaching liquid (do NOT rinse them prior). Poach until shrimp are just cooked through, stirring occasionally. Depending on size of shrimp, this will take anywhere from 1-5 minutes, depending on the size. TIP: Shrimp are perfectly cooked when they form a "C" shape and are pink in color with some bright red accents. If shrimp are still translucent, they're not done cooking.Tips: If you have a thermometer, you want your poaching liquid to stay between 170-180 degrees F.
- Shock the shrimp: Use a slotted spoon to transfer shrimp to Ziploc bags, dividing them in between the two as to not overcrowd bags. Immediately seal bags, removing as much air as possible, and submerge bags in the ice water (use a plate to weigh bag down if necessary). Transfer bowl to the refrigerator and allow to chill for at least 30 minutes.
- Serve shrimp cocktail with remoulade sauce and lemon wedges.
Nutrition Facts : Calories 181 kcal, Carbohydrate 9 g, Protein 16 g, Fat 5 g, Cholesterol 145 mg, Sodium 2913 mg, Sugar 1 g, ServingSize 1 serving
SHRIMP COCKTAIL WITH THREE SAUCES
At your next family dinner, serve shrimp cocktail with not one but three easy, crowd-pleasing dipping sauces-mango-basil, remoulade, and tomato-horseradish.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 20
Steps:
- Make the shrimp: Prepare an ice-water bath. Bring a large pot of generously salted water to a boil. Boil shrimp until opaque, 3 to 4 minutes. Drain, and transfer to ice-water bath to cool. Drain, and refrigerate.
- Make the mango-basil sauce: Pulse mangoes, lemon rind and juice, vinegar, salt, and white pepper in a food processor until smooth. Fold in basil. (Sauce can be refrigerated for up to 1 day.)
- Make the tomato-horseradish sauce: Stir together chili sauce, horseradish, and lemon juice. Season with black pepper. (Sauce can be refrigerated for up to 1 week.)
- Make the remoulade: Whisk together mayonnaise, ketchup, and mustard. Stir in celery, parsley, and scallion. Season with black pepper. Serve immediately (or refrigerate for up to 1 day).
- Place shell-on shrimp in a large bowl, or peel shrimp and arrange in small serving dishes. Serve with the 3 sauces on the side.
(SHRIMP) COCKTAIL SAUCE
Make and share this (Shrimp) Cocktail Sauce recipe from Food.com.
Provided by Darlene Summers
Categories Sauces
Time 5m
Yield 1 1/2 cups
Number Of Ingredients 6
Steps:
- Mix all ingredients and chill.
- When ready to serve dip shrimp and enjoy.
SHRIMP COCKTAIL WITH SAUCE
Make and share this Shrimp Cocktail With Sauce recipe from Food.com.
Provided by keeney
Categories Healthy
Time 10m
Yield 2 martinin glasses, 2 serving(s)
Number Of Ingredients 12
Steps:
- Make the shrimp cocktail sauce by combining all ingredients up to the shrimp. Can be prepared in advance.
- Spoon the cocktail sauce into martini glasses. Arrange shrimp around the rim, draping tails over the side for presentation.
- Make a slit in the lemonn slices from peel to centre and place on rim of glasses. Add parsley sprigs for garnish.
REMOULADE SAUCE
This is the sauce that I make to go with Chicken Shrimp Rolls. I would recommend making it the day before because it gives time for the flavours to blend!
Provided by Southern Polar Bear
Categories Sauces
Time 55m
Yield 2 1/2 cups
Number Of Ingredients 12
Steps:
- Mix all ingrediants together in a quart jar and chill.
- Serve cold.
Nutrition Facts : Calories 224.1, Fat 16.6, SaturatedFat 2.4, Cholesterol 12.2, Sodium 1494.5, Carbohydrate 20.3, Fiber 2.9, Sugar 6.9, Protein 2.1
ZIPPY SHRIMP REMOULADE PLATTER
Traditionally shrimp cocktail is served with cocktail sauce. This version, though, is served with a zesty remoulade sauce. It's full of spice but not spicy. The horseradish is not overwhelming, so if you don't like horseradish we think you'll still like this. You can really dip anything in this sauce... chicken, steak, crawfish,...
Provided by Garrison Wayne
Categories Seafood Appetizers
Time 25m
Number Of Ingredients 18
Steps:
- 1. Except for the shrimp and lemon slices, place all the ingredients in a medium bowl. Stir to mix well.
- 2. Chill for at least 2 hours and serve with chilled shrimp. Garnish with lemon slices.
SHRIMP COCKTAIL WITH RACH'S QUICK REMOULADE
Rachael Ray's quick shrimp cocktail is portable for tailgating. Kept chilled, both the shrimp and the dipping sauce can be made the night before. Just before serving, stir the remoulade and remember to take along a bowl for guests to discard the tails once they're done.
Provided by Rachael Ray : Food Network
Categories appetizer
Time 15m
Yield 8 to 10 starter servings
Number Of Ingredients 11
Steps:
- For the shrimp: Place a deep pot half filled with water on the stove over high heat. Squeeze the juice of 1 lemon into the water and drop the halved lemon into the pot. Add the coriander seeds, mustard seeds and bay leaves to the water. When the water boils, add the shrimp. Boil until the shrimp turn pink and the tails curl towards the heads, 4 to 5 minutes. Drain and cold shock under running water.
- For the remoulade: Combine the mayonnaise, mustard, cayenne sauce, scallions, celery and lemon juice in a small bowl.
- Arrange the shrimp around the sauce on a serving plate and serve.
SHRIMP COCKTAIL WITH REMOULADE SAUCE
Provided by Nancy Fuller
Categories appetizer
Time 30m
Yield 12 to 15 servings
Number Of Ingredients 14
Steps:
- Prepare a large bowl of ice water; set aside.
- Bring the white wine, salt and 8 cups water to a boil in a pot, then reduce to a low simmer. Stir in the shrimp and cook at a very low simmer until the shrimp are pink, firm and cooked through, 3 to 5 minutes. Drain and transfer the shrimp to the prepared ice water bath. Once cooled, drain and serve with Remoulade Sauce on the side.
- Put the mayonnaise, sour cream, relish, seafood seasoning, tarragon, vinegar, lemon zest and juice and shallot in a large bowl and whisk to combine. Season with salt if using and cracked pepper. Serve immediately or cover and refrigerate until ready to serve.
SHRIMP COCKTAIL WITH DIPPING SAUCES
Provided by Trisha Yearwood
Categories appetizer
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- For the shrimp cocktail: Add the parsley stems, peppercorns, garlic, lemon, shallot, 2 teaspoons salt and 3 quarts water to a large stockpot and stir to combine. Bring to a boil over high heat. Prepare an ice water bath.
- Add the shrimp to the boiling water and cook just until opaque, 1 to 2 minutes. Remove the shrimp and shock in the ice water bath for 5 minutes. Drain the shrimp and refrigerate until ready to serve. Reserve the parsley leaves for the peppercorn remoulade sauce.
- For the peppercorn remoulade sauce: Combine the mayonnaise, green peppercorns, brine and sugar in a small bowl. Chop the reserved parsley leaves and stir into the remoulade. Store in an airtight container in the refrigerator until ready to serve.
- For the "bloody" cocktail sauce: Combine the ketchup, horseradish, celery seed and Worcestershire sauce in a small bowl. Store in an airtight container in the refrigerator until ready to serve. This can be prepared up to 2 weeks in advance.
- Serve the chilled shrimp over crushed ice with the dipping sauces alongside.
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- Combine all ingredients in a small bowl and whisk thoroughly until a homogenous sauce is created; about 5 minutes.
- Add 8 to 12 chilled cooked shrimp per serving to a small bowl. Starting with about 2 tablespoons per serving, add the remoulade sauce to the shrimp and mix well until all the shrimp are completely coated.
- Place sauced shrimp over a bed of prepared lettuce or other preparation of your choice and serve.
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