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.
CHICKEN CAKES WITH REMOULADE SAUCE (QUICK & EASY!)
This is a delicious and quick recipe using pre-cooked chicken. Great for a weeknight dinner. Use your own pre-cooked chicken, or buy a deli-roasted chicken...both yield about 3 cups of cooked chicken. Featured in Southern Living's 40 Years of Our Best Recipes cookbook as a "Quick & Easy" recipe. From some of the reviews, I think it isn't as quick and easy as they would like :).
Provided by breezermom
Categories Sauces
Time 35m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Melt butter in a large skillet over medium heat. Add bell pepper, 4 sliced green onions, and 1 pressed garlic clove. Saute 3 to 4 minutes until tender.
- Stir together bell pepper mixture, chopped chicken, 1 cup soft breadcrumbs, 1 large beaten egg, 2 tbsp mayo, 1 tbsp creole mustard, and 1 tsp creole seasoning. Shape chicken mixture into 8 (3 1/2 inch) patties.
- Fry 4 patties in 2 tbsp hot oil in a large skillet over medium heat 3 minutes on each side or until golden brown. Drain on paper towels. Repeat process once until patties are done.
- Remoulade Sauce:.
- Stir together 1 cup mayo, 3 sliced green onions, 2 tbsp creole mustard, 2 pressed garlic cloves, 1 tbsp chopped fresh parsley, and 1/4 tsp ground red pepper. Cover and chill until ready to serve.
- Serve chicken patties topped with remoulade sauce. Garnish with sliced green onions. Enjoy!
ROASTED RED PEPPER REMOULADE
This sauce is terrific with any seafood, but we especially love it with shrimp, and fried green tomatoes! From Southern Living Magazine, 6/04.
Provided by Kizzikate
Categories Sauces
Time 10m
Yield 1 cup
Number Of Ingredients 12
Steps:
- Place egg substitute in bowl of food processor. With processor running, pour vegetable oil slowly through chute, in a steady stream, stopping to scrape down sides as needed. Pour mixture into a small bowl.
- Process roasted peppers and next 9 ingredients in food processor, pulsing until smooth. Fold roasted pepper mixture into egg mixture.
- Cover and chill until ready to serve.
Nutrition Facts : Calories 1108.5, Fat 113.4, SaturatedFat 14.7, Cholesterol 0.6, Sodium 3778, Carbohydrate 17.7, Fiber 3.9, Sugar 5.1, Protein 11.1
BLENDER REMOULADE SAUCE
From Southern Accent cookbook. Nice with boiled shrimp. Posted by Walker Lewis. Enough for 2 lbs. shrimp. Best if made a day ahead and chilled.
Provided by Oolala
Categories Sauces
Time 6h2m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Blend all ingredients except for the green onions or chives, for 5-6 seconds.
- Add the green onions or chives and now blend only 2 seconds. Do not blend longer or you will have puree.
- Chill overnight.
- Serve with shrimp arranged on a bed of lettuce on individual salad plates.
Nutrition Facts : Calories 400.7, Fat 42.1, SaturatedFat 6.2, Sodium 1516, Carbohydrate 6.6, Fiber 2.1, Sugar 2.2, Protein 1.9
CAJUN RéMOULADE SAUCE
Make and share this Cajun Rémoulade Sauce recipe from Food.com.
Provided by -Mary-
Categories Sauces
Time 30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Process first 13 ingredients and salt and pepper to taste in a food processor 30 to 40 seconds or until finely chopped.
- Serve immediately or chilled.
- Refrigerate in an airtight container up to 3 days.
Nutrition Facts : Calories 55.7, Fat 0.8, SaturatedFat 0.1, Sodium 470.6, Carbohydrate 12.7, Fiber 1.7, Sugar 3, Protein 1.3
SMOKY REMOULADE SAUCE
Make and share this Smoky Remoulade Sauce recipe from Food.com.
Provided by mailbelle
Categories Sauces
Time 10m
Yield 2 1/4 cups
Number Of Ingredients 7
Steps:
- Whisk together all ingredients until blended.
- Cover and chill 2 hours before serving. May be stored in an airtight container in refrigerator up to 3 days.
Nutrition Facts : Calories 849.2, Fat 71.1, SaturatedFat 10.3, Cholesterol 54.3, Sodium 1799.8, Carbohydrate 55.5, Fiber 2.1, Sugar 14.7, Protein 3.7
SOUTHERN CRAB CAKES WITH REMOULADE DIPPING SAUCE
From a cookbook titled Diabetic Cooking that I received in the 2011 cookbook swap. The only change I would make personally is to use wholemeal/wholegrain bread.
Provided by ImPat
Categories Crab
Time 30m
Yield 8 crab cakes, 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 200°F.
- combine crabmeat, 3/4 cup bread crumbs and green onions in a medium bowl and then add 1/4 cup mayonnaise, egg white, 1 tablespoon mustard and 1/2 teaspoon pepper sauce, mix well.
- Using 1/4 cup of mixture per cake, shape 8 1/2 inch thick cakes and then roll crab cakes lightly in remaining 3/4 cup bread crumbs.
- Heat a large nonstick skillet over medium heat until hot; add 1 teaspoon oil and add 4 crab cakes, dook for 4 to 5 minutes per side or until golden brown and transfer to a serving platter, keep warm in oven and repeat with remaining teaspoon oil and crab cakes.
- To prepare dipping sauce, combine remaining 1/4 cup mayonnaise, 1 tablespoon mustard and 1/4 teaspoon hot pepper sauce in small bowl, mix well.
- serve crab cakes warm with lemon wedges and dipping sauce.
Nutrition Facts : Calories 88.2, Fat 2.4, SaturatedFat 0.4, Cholesterol 28.5, Sodium 358.6, Carbohydrate 7.1, Fiber 0.7, Sugar 1.6, Protein 9.2
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- Preheat grill to medium (about 400°F). Stir together mayonnaise, green onions, mustard, zest, juice, hot sauce, and 1/4 teaspoon of the salt in a medium bowl. Cover and chill until ready to use.
- Toss together shrimp, 2 tablespoons of the olive oil, and remaining 1 teaspoon salt in a large bowl. Grill shrimp, covered with grill lid, just until shrimp turn pink, 2 to 3 minutes on each side. Brush hoagie buns with remaining 1 tablespoon olive oil, and grill, cut side down, until slightly charred and crisp, about 2 minutes.
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