shrimp remouladePosted: June 5, 2017
let’s applaud this remoulade
Prior to making this recipe, I didn’t know much about shrimp remoulade.
- I couldn’t spell “remoulade” correctly.
- Roots to France? No wonder I couldn’t spell it!
- As a younger Patrick if a shrimp-like object was placed before me I would have run for the hills, arms in air. So making this recipe *and eating* the end result involved a bending of my typical seafood predispositions; I have found certain select seafood fare that I enjoy, although don’t tell that to my Tex-Mex and Italian foodie favorites.
❤ Shrimp tip! While stores may not be consistent in how they classify shrimp, when you’re at the seafood counter, there’s a method to the madness for how many shrimp typically come per pound (this is indicative of their size). Resources that will be helpful include the Certi-Fresh website, which gives great detail plus the Certi-Fresh Shrimp Sizing Guide you can print, and keep with your cookbooks (score!)… and the Farm to Table guide that provides some detail on larger-sized shrimp. Now you’ll be able to decipher shrimp-like code like PUD, P&D, U/15, and 61/70!
❤ While shrimp remoulade is technically an appetizer, you can enjoy it with a variety of sidekicks. I can squarely picture my Mom “Betty” eating these marinated shrimp straight off a Nabisco saltine cracker. Other accents can include a bed of tender greens, jasmine rice, toasted crostini or simply by fork (I’m guilty of by fork – it was that good).
½ cup + 2 tablespoons | salad oil
¼ cup | mustard
3 tablespoons | vinegar
1 teaspoon | salt
¼ teaspoon | tabasco sauce
2 tablespoons | paprika
1 | egg, hard cooked, separated into yolk and white and chopped
½ cup | celery, minced
2 tablespoons | onion, grated
2 tablespoons | fresh parsley, snipped
2 tablespoons | green pepper, minced
1 pound | shrimp, peeled, deveined, and cooked (P&D&C)
ii. what to do
1. Beat the oil, mustard, vinegar, salt, Tabasco, paprika, and egg yolk with a rotary beater until thick.
2. Fold in the celery, onion, parsley, green pepper, and chopped egg white.
3. Stir in the cleaned and cooked shrimp.
4. Cover and chill in the fridge, stirring occasionally. I let my shrimp and remoulade mingle for about an hour.
Yields up to 4 servings, depending on the size of the shrimp and how you’re serving it (appetizer or main course).
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook
Let’s enjoy some vintage cracker commercials!
Who knows how many sleeves of crackers I’ve polished off in my lifetime. Now we can enjoy a nod to crackers throughout the years!