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There are a lot of forms of remoulade. This sauce, which is spicy and tart, is just like the one served at Brigtsen’s Restaurant in New Orleans, the place the shrimp remoulade appetizer is hearty sufficient to eat as an entree. This remoulade is spicy, however in the event you favor a milder model, again off on the horseradish and scorching sauce.
Whole time: 35 minutes
Storage Notes: The remoulade will be refrigerated for as much as 5 days.
Servings:
4
Examined measurement: 4 servings
Components
- For the shrimp
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1 tablespoon superb sea salt or desk salt
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1 lemon
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24 giant shrimp (26-30 per pound), peeled and deveined
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4 giant eggs
- For the remoulade sauce
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1 1/2 cups (about 7 ounces or 4 giant ribs) chopped celery, coarsely chopped
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1/2 cup (2 1/2 ounces or 3 giant) chopped scallions, coarsely chopped
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1/4 cup chopped contemporary flat-leaf parsley
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1 clove garlic, smashed
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1/4 cup Creole or stone-ground mustard
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2 tablespoons ketchup
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1 1/2 tablespoons lemon juice
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1 1/2 tablespoons ready horseradish
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1 1/2 tablespoons crimson wine vinegar
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1 tablespoon candy paprika
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1 teaspoon yellow mustard
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1/4 teaspoon superb sea salt, plus extra as wanted
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1 teaspoon scorching sauce, equivalent to Tabasco
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1/4 cup vegetable oil
- For the salad
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Torn leaves from 1 head butter, Bibb or iceberg lettuce (about 10 ounces)
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1 avocado, halved, pitted and sliced (optionally available)
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4 radishes, thinly sliced (optionally available)
Associated Recipes
Instructions
Make the shrimp: Carry a medium pot of generously salted water to a boil. Quarter the lemon, squeeze it into the water after which drop it into the pot. Add the shrimp, cut back the warmth to medium-low and poach till the shrimp turns pink and curled, 2 to three minutes. Slice one shrimp open to see that it’s opaque all through, then drain and unfold on a platter to chill. (The cooking time will fluctuate with the dimensions of the shrimp.)
To hard-cook the eggs, add about 1 inch of water to a medium pot and produce to a boil. Place the eggs in a steamer insert that matches within the pot and gently decrease the steamer into the pot. Scale back the warmth to medium-low, cowl and steam the eggs for 13 minutes. In the meantime, put together an ice bathtub in a medium bowl. When the eggs are completed steaming, switch them to the ice bathtub and let sit for five minutes, then peel.
Whereas the eggs are steaming, in a meals processor, mix the celery, scallions, parsley an garlic, and pulse till finely chopped. Add the mustard, ketchup, lemon juice, horseradish, crimson wine vinegar, candy paprika, yellow mustard, salt and scorching sauce and pulse till properly mixed. Scrape down the edges of the processor bowl, if essential. With the machine operating, slowly add the oil in a skinny stream till totally integrated. Refrigerate till prepared to make use of.
Divide the lettuce amongst 4 plates. Quarter every egg and place them across the edges of the lettuce. Prime the lettuce with six shrimp per plate and sprinkle with sliced avocado and radishes, if utilizing. Spoon equal parts of the remoulade sauce on prime of every portion, or serve the sauce on the aspect.
Recipe Supply
Remoulade sauce recipe tailored from chef Frank Brigtsen of Brigtsen’s Restaurant in New Orleans.
Examined by Ann Maloney.
E mail inquiries to the Meals Part at meals@washpost.com.
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