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Shrimp Remoulade

Shrimp Remoulade Xxxj77 A recipe image
This Cajun main features Creole Mustard 1/2 c Parsley; finely chopped, Prepared Yellow Mustard 1/2 c Ketchup, Paprika 2 Garlic Cloves; minced, Cayenne Pepper 3 Eggs; room temperature, Salt 1 Lemon; juice. It delivers aromatic, well-seasoned taste, a pleasant kick of heat. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 10
Calories: 117.1
Dietary: Gluten-free
Description
This Cajun main features Creole Mustard 1/2 c Parsley; finely chopped, Prepared Yellow Mustard 1/2 c Ketchup, Paprika 2 Garlic Cloves; minced, Cayenne Pepper 3 Eggs; room temperature, Salt 1 Lemon; juice. It delivers aromatic, well-seasoned taste, a pleasant kick of heat. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 1/4 cups Creole Mustard
  • 1/2 cups Parsley; finely chopped
  • 1/2 cups Prepared Yellow Mustard
  • 1/2 cups Ketchup
  • 2 tablespoons Paprika 2 Garlic Cloves; minced
  • 1/8 teaspoons Cayenne Pepper 3 Eggs; room temperature
  • 1 teaspoons Salt 1 Lemon; juice
  • 1/2 cups White Vinegar
  • 1 1/3 cups Salad Oil
  • 1 cups Green Onion; finely chopped Leaf Lettuce; shredded
  • 1 ds Hot Sauce; liquid Lemon peel strips (garnish)
  • 1/2 cups Celery; finely chopped
Directions
  1. 1
    Peel and devein shrimp (80 shrimp - 8 shrimp per person).
  2. 2
    Bring a large kettle of water to a
  3. 3
    boil , drop in shrimp, bring back to a
  4. 4
    boil , turn off
  5. 5
    heat ,
  6. 6
    cover pan and
  7. 7
    let shrimp stand until they turn pink, about 10 to 15 minutes.
  8. 8
    Drain shrimp and cool to room temperature.
  9. 9
    Combine mustards, paprika, cayenne, salt, vinegar, green onion, hot sauce, celery, parsley, ketchup, garlic, eggs and lemon juice in blender container.
  10. 10
    Cover and process at high speed until well-blended.
  11. 11
    Remove cover.
  12. 12
    With blender turned on, gradually
  13. 13
    add oil in a steady stream until sauce thickens to mayonnaise consistency.
  14. 14
    Chill.
  15. 15
    To serve, place lettuce on each of 10 plates.
  16. 16
    Arrange 8 shrimp on each plate; top shrimp with Remoulade Sauce and garnish with lemon strip.
  17. 17
    Each serving of shrimp has ories.
  18. 18
    Each tablespoon of sauce has ories.
  19. 19
    Weight Watchers: each serving equals 2 Proteins.
  20. 20
    Pat Teaster, Weight Watcher Home economist

Nutrition Facts

Servings 10

Amount Per Serving
Calories 117.1kcal
% Daily Value *
Total Fat 4.0g7%
Saturated Fat 0.5g3%
Cholesterol 0.0mg0%
Sodium 5418.8mg226%
Total Carbohydrate 18.9g7%
Dietary Fiber 5.8g24%
Sugars 5.0g
Protein 5.9g12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: blending, boiling, cajun, cayenne, celery, chopped, cloves, creole, eggs, finely, fish, garlic, garnish, green, hot, juice, ketchup, leaf, lemon, lettuce
Read it online: https://www.chefs-mate.com/recipe/shrimp-remoulade-xxxj77-a/