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Message
Beginner Creole Cooking - Shrimp Remoulade (Pics pg. 1)
Posted on 12/11/12 at 7:23 pm
Posted on 12/11/12 at 7:23 pm
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.
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 12/11/12 at 9:33 pm
7
Posted on 12/11/12 at 7:30 pm to KosmoCramer
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 12/11/12 at 7:32 pm
Posted on 12/11/12 at 9:17 pm to KosmoCramer
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.
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.
Posted on 12/11/12 at 9:39 pm to KosmoCramer
Just to keep this all together this is the recipe I used:
1/2 cup Creole mustard
1/2 cup olive oil
2 tablespoons ketchup
1 teaspoon Worcestershire sauce
2 teaspoons prepared horseradish
2 cloves garlic, chopped
1 tablespoon lemon juice
2 teaspoons minced onion
2 teaspoons chopped green onion
2 teaspoons paprika
1/4 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
2 teaspoons chopped fresh parsley
24 cooked medium shrimp, shelled and deveined
I added a little mayo, and prepared the horseradish from fresh horseradish root.
1/2 cup Creole mustard
1/2 cup olive oil
2 tablespoons ketchup
1 teaspoon Worcestershire sauce
2 teaspoons prepared horseradish
2 cloves garlic, chopped
1 tablespoon lemon juice
2 teaspoons minced onion
2 teaspoons chopped green onion
2 teaspoons paprika
1/4 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
2 teaspoons chopped fresh parsley
24 cooked medium shrimp, shelled and deveined
I added a little mayo, and prepared the horseradish from fresh horseradish root.
Posted on 12/12/12 at 5:16 am to KosmoCramer
Just leave the very end of the tail on the shrimp as a handle to wield it to the mouth.
Posted on 12/12/12 at 11:35 am to KosmoCramer
Great job, KC. When are you going to make gumbo?
Posted on 12/20/12 at 2:08 pm to KosmoCramer
Can someone tell me the best way to cook the shrimp for this? I.feel like this would be really good with sauteed shrimp, would it be ok to use warm shrimp then coat it with the chilled sauce?
Im very amateur dealing with shrimp and I'm making tits as an appetizer for Christmas prime rib.
I feel like the shrimp was undercooked using the instructions on the old bay container.
Im very amateur dealing with shrimp and I'm making tits as an appetizer for Christmas prime rib.
I feel like the shrimp was undercooked using the instructions on the old bay container.
Posted on 12/20/12 at 5:21 pm to KosmoCramer
Thanks for posting.
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