Beginner Creole Cooking - Shrimp Remoulade (Pics pg. 1) | TigerDroppings.com

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KosmoCramer
Ohio State Fan
Member since Dec 2007
44190 posts

Beginner Creole Cooking - Shrimp Remoulade (Pics pg. 1)


I have all the ingredients, I'm peeling and de-veining the shrimp now.

Do I leave the tail on or not?

And how do I cook these guys? They are large, Texas gulf shrimp, already thawed them.


Thanks.



This post was edited on 12/11 at 9:33 pm



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Dorothy
LSU Fan
Munchkinland
Member since Oct 2008
15098 posts

re: Beginner Creole Cooking - Shrimp Remoulade (Pics pg. 1)


You should've boiled them with the peels on, IMO, and you just need to cook them for a few minutes.


This post was edited on 12/11 at 7:32 pm


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KosmoCramer
Ohio State Fan
Member since Dec 2007
44190 posts

re: Beginner Creole Cooking - Shrimp Remoulade (Pics pg. 1)


I still have half unpeeled.

I should stop?






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KosmoCramer
Ohio State Fan
Member since Dec 2007
44190 posts

re: Beginner Creole Cooking - Shrimp Remoulade (Pics pg. 1)


Should I steam them?

I'm about to just use the recipe on the Old Bay.






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Dorothy
LSU Fan
Munchkinland
Member since Oct 2008
15098 posts

re: Beginner Creole Cooking - Shrimp Remoulade (Pics pg. 1)


Sorry about that...I googled and found recipes for fried or grilled shrimp with remoulade sauce; if you do either of those you could peel them & just leave the tail tips on.

I think I've only had remoulade on boiled shrimp, and we usually boil them with the shells (and heads if possible) still on them to give them more flavor and keep them more "whole". (Then you peel them afterwards, either when they're cool or while they're still hot.) But you probably don't have shrimp boil spices, so that might be hard (although there are recipes out there where you could kind of make your own spice to add to the water).

Go ahead and try the Old Bay recipe; most of your flavor will probably come from the sauce anyway.

P.S. I applaud your efforts, epecially given your limited resources!



This post was edited on 12/11 at 7:48 pm


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ssand
LSU Fan
the Rez
Member since Mar 2004
1062 posts

re: Beginner Creole Cooking - Shrimp Remoulade (Pics pg. 1)


I would have boiled them with Zatarain's, shell on and then peeled them. But that's just me.





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KosmoCramer
Ohio State Fan
Member since Dec 2007
44190 posts

re: Beginner Creole Cooking - Shrimp Remoulade (Pics pg. 1)


I'm steaming them. I didn't know whether to get Old Bay or Zataran's at the store.

Oh well.

I'm winging it.






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ProjectP2294
Penn Fan
St Louis County
Member since May 2007
31623 posts

re: Beginner Creole Cooking - Shrimp Remoulade (Pics pg. 1)


Man, your doing work on trying to expand your cooking horizons. I would suggest asking for tips and hints before even going to the grocery store though, not along the way after you've already started cooking.





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KosmoCramer
Ohio State Fan
Member since Dec 2007
44190 posts

re: Beginner Creole Cooking - Shrimp Remoulade (Pics pg. 1)


I was at the grocery and saw shrimp. I get impulsive like that.

I'm making it with a porterhouse steak, sauteed onions with a deglaze from Gentleman Jack and reheat of the onions.


I'll post pics.






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ssand
LSU Fan
the Rez
Member since Mar 2004
1062 posts

re: Beginner Creole Cooking - Shrimp Remoulade (Pics pg. 1)


This is really cool. You will learn a lot more from your mistakes than you ever will from having someone to tell you how to do it "right". Although, they are sometimes expensive and disheartening mistakes!







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Geauxtiga
NC-Wilmington Fan
No man's land
Member since Jan 2008
27534 posts

re: Beginner Creole Cooking - Shrimp Remoulade (Pics pg. 1)


quote:

I would have boiled them with Zatarain's, shell on and then peeled them. But that's just me.
What's the disadvantage of peeling them before boiling?






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TigerAlum1982
LSU Fan
Member since Sep 2011
433 posts

re: Beginner Creole Cooking - Shrimp Remoulade (Pics pg. 1)


A friend of mine gave me his method for boiling a small amount of shrimp and it comes out perfect every time:


Boiled Shrimp

2 lbs unpeeled shrimp
6 cups water
3 Tablespoons of Louisiana Shrimp, Crab, Crawfish Boil (not liquid; one in package)
1 lemon, quartered.

Boil water first without shrimp. When water comes to a rolling boil, turn fire off and put shrimp in. Squeeze lemon juice over shrimp and put lemons in. Add 3 tablespoons of the shrimp boil and stir well to mix everything up.

Cover and let sit for 25-30 minutes. Do not turn stove back on.

Drain; peel and eat.






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Geauxtiga
NC-Wilmington Fan
No man's land
Member since Jan 2008
27534 posts

re: Beginner Creole Cooking - Shrimp Remoulade (Pics pg. 1)


I'm not crazy about boiling shrimp (love 'em fried) but my wife and daughters love them boiled so I boil them some a few times a year.

Have no idea EXACTLY what I put into the water but they love it, always. I CAN tell you I most likely put TWICE what the crab boil packets suggest and A LOT of salt.






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ssand
LSU Fan
the Rez
Member since Mar 2004
1062 posts

re: Beginner Creole Cooking - Shrimp Remoulade (Pics pg. 1)


quote:

What's the disadvantage of peeling them before boiling?


I can't say for certain, I'm not a chef. But, like I said, that's just me. I've always seen them boiled with the shell on. If I had to say, the benefit would be preserving the texture and somewhat preventing overcooking. Maybe even adding to the overall "shrimp" taste to the meat? As you would use the shells in a stock. It's just the way that I would do it for a shrimp cocktail or remoulade.






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Geauxtiga
NC-Wilmington Fan
No man's land
Member since Jan 2008
27534 posts

re: Beginner Creole Cooking - Shrimp Remoulade (Pics pg. 1)


quote:

I can't say for certain, I'm not a chef. But, like I said, that's just me. I've always seen them boiled with the shell on. If I had to say, the benefit would be preserving the texture and somewhat preventing overcooking.
I'm no chef either. Was sincerely curious and thought you may say exactly what you said...and you could be correct.

quote:

Maybe even adding to the overall "shrimp" taste to the meat? As you would use the shells in a stock.
That would make sense.






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KosmoCramer
Ohio State Fan
Member since Dec 2007
44190 posts

re: Beginner Creole Cooking - Shrimp Remoulade (Pics pg. 1)


Porterhouse steak, medium rare, sauteed onions deglazed with bourbon, Shrimp Remoulade, Baked Potato, and a Gentleman Jack on the rocks






The shrimp remoulade was amazing. Definiately making it for Christmas! Thanks for the help, y'all.






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jimithing11
Texas Fan
Dillon, Texas
Member since Mar 2011
17198 posts

re: Beginner Creole Cooking - Shrimp Remoulade (Pics pg. 1)


steak







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Geauxtiga
NC-Wilmington Fan
No man's land
Member since Jan 2008
27534 posts

re: Beginner Creole Cooking - Shrimp Remoulade (Pics pg. 1)


Nice!





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Coater
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Madison, MS
Member since Jun 2005
17326 posts

re: Beginner Creole Cooking - Shrimp Remoulade (Pics pg. 1)








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KosmoCramer
Ohio State Fan
Member since Dec 2007
44190 posts

re: Beginner Creole Cooking - Shrimp Remoulade (Pics pg. 1)


Thanks guys!





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