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Started By
Message
re: Beginner Creole Cooking - Shrimp Remoulade (Pics pg. 1)
Posted on 12/11/12 at 9:39 pm to KosmoCramer
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.
2
Posted on 12/11/12 at 9:53 pm to KosmoCramer
Looks pretty tasty to me.
Posted on 12/12/12 at 5:04 am to KosmoCramer
bump for CIT
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 5:19 am to CITWTT
I actually did on about 60% of them. Is this an appetizer where it should be a finger food?
Posted on 12/12/12 at 5:40 am to KosmoCramer
If you are doing for a party then certainly, which is what I gleened from your post.
Posted on 12/12/12 at 10:12 am to KosmoCramer
I prefer tail off, that way you can just fork the whole thing into your mouth.
Your's looks very good. Next time, boil with the head and shell still on, then peel.
However, 95% (if not all) of restaurants boil them already peeled. If you do so, put a little lemon juice and a little crab boil in the water. Peeled ones get very spicy. But the texture is different, and shell and head on is much better.
Your's looks very good. Next time, boil with the head and shell still on, then peel.
However, 95% (if not all) of restaurants boil them already peeled. If you do so, put a little lemon juice and a little crab boil in the water. Peeled ones get very spicy. But the texture is different, and shell and head on is much better.
Posted on 12/12/12 at 10:56 am to KosmoCramer
If I am using shrimp say to fry... I will ALWAYS... Save the shells and make a stock and freeze
Posted on 12/12/12 at 11:35 am to CITWTT
quote:
Just leave the very end of the tail on the shrimp as a handle to wield it to the mouth.
I use a fork when on a plate or a toothpick when served as a cocktail food without utensils. Can't stand the tail left on. There's good meat in the tail and I don't want to have to peel it to get to it, my own self, or try to pop it out with my teeth when I'm being ladylike, which is always.
Posted on 12/12/12 at 11:35 am to KosmoCramer
Great job, KC. When are you going to make gumbo?
Posted on 12/12/12 at 11:53 am to Gris Gris
quote:
Can't stand the tail left on. There's good meat in the tail and I don't want to have to peel it to get to it, my own self, or try to pop it out with my teeth when I'm being ladylike, which is always.
This. Except I don't know that I'm always being ladylike. I just think it's a waste of good shrimp if you don't go for it. I particularly hate it when a restaurant leaves it on for a dinner salad.
Posted on 12/12/12 at 7:28 pm to Gris Gris
quote:
Great job, KC. When are you going to make gumbo?
That's gonna be my next task.
Is there a thread like the Jambalaya one that will provide me with yankee-proof instructions?
Posted on 12/12/12 at 7:44 pm to KosmoCramer
Good looking dish KC! I am wanting to try and make this soon.
Posted on 12/12/12 at 8:09 pm to Darla Hood
quote:
I particularly hate it when a restaurant leaves it on for a dinner salad.
ME TOO. Who wants to peel shrimp covered in dressing?
Posted on 12/12/12 at 8:18 pm to KosmoCramer
Kosmo I admire your spunk... keep up the good work. We'll make a coonass out of you yet.
Posted on 12/12/12 at 9:12 pm to Kajungee
Thank you, sir. Y'all are really good people. I'm coming to an LSU game in Tiger Stadium before I die. And I'll even wear some purple and gold. Polo, not a jersey, right?
Posted on 12/12/12 at 9:17 pm to KosmoCramer
quote:
I'm coming to an LSU game in Tiger Stadium before I die.
Say the word, you have an invite to my tailgate anytime
Posted on 12/12/12 at 9:19 pm to Kajungee
Thanks. 
Posted on 12/12/12 at 9:24 pm to KosmoCramer
Wow the steak looks delicious
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.
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