Recipes: Shrimp Faux Rémoulade Home: greenlightwrite.com featuring |
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Recipes: Shrimp Faux Rémoulade Home: greenlightwrite.com featuring |
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Jane Marie lives in Florida so she might have more use for the alligator tail recipes in Valerie Hart's excellent cookbook, The Bounty of Central Florida, than most of us. If that ingredient isn't locally available, not to worry. Valerie has stuffed her book with all kinds of goodies. My mouth started to water when I first opened the book, but when I found the recipe for Shrimp Faux Rémoulade, I ran to the kitchen and started cooking. Enjoy, PS Valerie has also allowed us to share her yummy recipe for Key Lime Cheesecake. Yum.
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If a book you're looking for is out of print, click on any link to Amazon Books Home Page to find out if it is available as a used book. |
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Yield: 4-6 servings 1st course, 2-3 servings entrée
1 pound small shrimp (41-50 per pound) Water to cover 1 cup mayonnaise 1 heaping teaspoon white horseradish 1/2 teaspoon Dijon mustard 1/2 teaspoon minced dill 1 teaspoon chopped capers 1 tablespoon chopped gherkins (sweet or dill pickles) Chopped iceberg lettuce
1. Cover shrimp with water in a large pot. Bring to a boil. (Watch carefully or water will foam over the top creating a mess to clean up.) Reduce heat to medium and boil 1 minute. Remove from fire and cool 5 minutes. Pour off water and rinse shrimp in cold water. Peel and de-vein immediately. (Or, purchase shrimp cooked and cleaned. If shrimp are frozen, pour boiling water over them for a fresher flavor.) Refrigerate in a bowl, making sure all water has been poured off. 2. Make Rémoulade Sauce: Combine mayonnaise, horseradish, mustard, dill, capers and gherkins. Toss well with the shrimp and serve over chopped lettuce. 3. Decorate the plate with quartered tomatoes, olives, sliced hard boiled egg, or cold vegetables of your choice. Note: Rémoulade recipe may be doubled to serve on the side.
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