Recipe of Shrimp Remoulade Sauce - Food Recipes

-- MasterCook Extracted --

Shrimp Remoulade Sauce

Recipe By : Carol Miller-Tutzauer riacmt@ubvmsa.cc.buffalo.edu
Serving Size : 0
Preparation Time :0:00
Categories : Sauces And Preserves

Ingredients - Preparation Method:

110 ml mayonnaise 110 ml Creole mustard 1/2 clove garlic (pressed) 1/2 medium onion salt & pepper to taste 1 tsp celery (mashed in garlic press) 2 tsp Worcestershire sauce 15 ml lemon juice 1/8 tsp sugar 1. Mix all ingredients together, scraping the onion into the sauce (or you may puree -- CMT). 2. This is usually served over shrimp. Serve 2 generous tablespoons of sauce atop each 4 to 6 shrimps, arranged on a bed of lettuce. Author's Notes: From "Jesse's Book of Creole & Deep South Recipes" by Edith & John Watts (note: Jesse was their cook), NY: Weathervane Books, 1954, ISBN# 0-517-159724 A note about Creole mustard. This is a brown mustard, and in New Orleans recipes it definitely means a specially prepared brown mustard. (Zatarain's is a good brand). It is highly spiced and contains a much higher percentage of horseradish -- and hence has a distinctively spicier taste and sharper bite -- than most ordinary brown mustards. If you want a "warm" dish including shrimp, scallops, and andouille sausage, then chop some sausage and saute with raw shrimps & scallops in a very small amount of olive oil (maybe a bit of garlic and thyme). Then make a sauce out of the pan "drippings", a few Tbls. of remoulade sauce, and some heavy cream. Add cayenne pepper, salt & black pepper to taste. Remoulade sauce is a "condiment" found in nearly all Louisiana kitchens. Usually folks just "glop" it onto chilled boiled shrimp arranged on crisp lettuce leaves as an appetizer, but it is also used to flavor "cream" sauces. Some people also eat it on salads as they might "Thousand-Island" dressing. Difficulty : easy. Precision : approximate measurements. - - - - - - - - - - - - - - - - - -