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Posted by on Sep 28, 2012 in Appetizer, Cajun, Entree, Salads, Sauces, Seafood | 2 comments

Shrimp Remoulade

Shrimp Remoulade

I am so pumped about today’s post!  Normally, because I am land locked I have to use frozen shrimp, not fresh.  And I understand that they are flash frozen most times even right on the boat after being caught and that the freshness is preserved but I still can’t wrap my head around it enough to get excited like I do with fresh Gulf shrimp!  We had a shrimp boil last week and I used frozen shrimp and it turned out great but today for FUN CAJUN FRIDAY I went out of my way to get great shrimp.

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We’re having shrimp remoulade which can be similar to a shrimp boil but less involved and not a one pot meal.   Still just as delicious.  We have family (literally all over the place) in New Orleans with several different restaurants.  My husband’s family on both his mother and father’s side have seafood restaurants and have been in that business for generations.  One particular restaurant has shrimp remoulade as an entree and I get it nearly every time we go.  They have the best remoulade I’ve ever had.  It’s served on a bed of lettuce and it’s light but has so much flavor.

My Invisible Crown

My Invisible Crown

My Invisible Crown

There are many different varieties or ways of making remoulade and it seems none are ever the same.  Some have a reddish tint while others, like this one is a little yellow in color, made with mayonnaise, creole mustard and extra hot horseradish.  It’s served cool but the flavor is super hot (or as hot as you want it to be) because of the horseradish.  Besides being able to make it at the same time as your shrimp which ensures it’s fresh, you can also adjust the spiciness and the amount.  You can make enough for 2 or 10.   I normally boil my shrimp and serve cocktail sauce alongside the remoulade as an appetizer but if you wanted it to be an entree, just serve it on the bed of crunchy lettuce with crackers as it is above.

I will show you both ways today and you can get my recipe for freshly made cocktail sauce (it’s so super simple and much better than store bought) here.  This is also the way I would simply boil shrimp for any type of recipe.  I never cook shrimp without seasoning it with shrimp and crab boil.  Even if I’m making shrimp to go in a dish and not be eaten alone I always simply boil it with salt for the water and liquid crab boil.

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So many people don’t know how to boil shrimp properly.  They cook so fast you can overcook them in a heartbeat and they are tough and very hard to peel.  If you let the water come to a rolling boil and then throw them in and boil for 1 minute, depending on the size of the shrimp, turn them off and let them sit in the water for 1 minute more, you’re done!  As soon as they turn pink all over they’re there!  DON’T overcook!

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This recipe is so quick and easy and versatile.  If you are making it for a sit down dinner as an appetizer I would serve it in individual cups with the roumalde or cocktail sauce and I think around 4-5 large or jumbo shrimp.  It doesn’t sound like enough I know but it is.  If you’re doing a sports type party or get together I would plan on about 3 people per pound and for an entree I would say 1/2 pound per person but we eat a lot of shrimp!  You really can make it anything you want!  Just get the largest shrimp you can find for this recipe.

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Shrimp Remoulade

  • 1/2 cup reduced fat olive oil mayonnaise (it’s the healthiest)
  • 2 heaping tablespoons creole mustard
  • extra hot horseradish to taste (we all know I like things hot and my horseradish wasn’t hot at all to me so I used the entire bottle…4 oz…start with a tablespoon and go from there)
  • 1 lb large 16-20 count shrimp or larger
  • 2 oz or half a bottle of Zatarain’s liquid shrimp and crab boil
  • chopped lettuce of your choice (I use romaine for the crunch and the added health benefits)

Remove the heads (if you have fresh shrimp) and rinse.  Set aside.  Fill a large pot with water, salt it and bring it to a boil.  Add crab boil and shrimp.  Once the pot comes back to a boil let it go for 1-2 minutes and turn off the heat. Let sit for another minute and then remove and set aside to cool.  Mix together mayo, mustard and horseradish and chop your lettuce.  Once the shrimp have cooled peel them and arrange over the bed of lettuce, in individual serving dishes or on a platter and serve with assorted crackers.  Shrimp and remoulade or cocktail sauce can also be prepared up to a day in advance and chilled.

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It took me less than 10 minutes to peel a little over a pound of shrimp!  It’s not nearly as bad as we all think it is.

See how oh so simple that was?  And your guests will be impressed, I promise!

What’s your favorite Cajun food?  Give me some ideas and suggestions of what you’d like to see for coming weeks of Fun Cajun Friday!

Have an awesome weekend peeps!  Find something on the site and make it for your family and friends and let me know how it turns out?

2 Comments

  1. Looks yummy! I’ve never actually used non-frozen shrimp in a dish. I’m not a fan of frozen shrimp though. They always too much water to a recipe.
    ~FringeGirl

    • Thanks!@ It actually is yummy and fairly healthy, too. I guess I don’t notice the water because I normally use the frozen shrimp in some sort of boil. Also, I’m “coming” to your Pinterest Party! Sounds fun! Now, I just need to decide what I’m making.

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