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

I still have half unpeeled.

I should stop?

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!

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.

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.

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.

quote:

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What's the disadvantage of peeling them before boiling?

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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.

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.

Nice!

Thanks guys!