Remoulade Sauce

[Dan Deter]

Yum!

[JeffJ]

That sounds great! I wish you'd posted this a day ago. We had surf and surf for dinner last night - shrimp and scallops. I would have loved to try this. Oh well. I guess we'll have to eat shrimp again next week. Gosh darn!

[Elton's BBQ]

Thanks for this recipie.

[gcdmd]

Thank you, Kathryn.

[Mr. Bones]

Sounds delicious, I'll be tryin this at home...
Many Thanks, Milady...

[IowaGirl]

Remoulade newbie here --

When I read step 2 "...Add the remainder of the ingredients except the canola oil..." I was horrified at the idea of pureeing those lovely shrimp. Until I got to step 5 where I was able to revise my mental image of the dish.

Maybe update step 2 to include the shrimp with the canola?

[fzxdoc]

Here you go, Mr. Bones , as requested:

Shrimp Remoulade

2 pounds precooked, peeled, deveined shrimp -- medium to large size

Remoulade Sauce for the Shrimp
3 Tbl celery juice or 1 stalk of celery
1/4 cup chopped parsley
1 small onion, chopped
2 Tbl Hungarian Hot Paprika -- NOT SWEET Paprika
1 6 oz jar dijon mustard
3 Tbl ketchup
2-3 Tbl. prepared horseradish or wasabi (start with 2 Tbl and go from there)
1 teaspoon Tabasco sauce
2 cups canola oil


1. In a food processor, coarsely chop the onion, parsley, and celery (if not using celery juice).

2. Add the remainder of the Sauce ingredients except the canola oil, and pulse the processor until well mixed. This process should chop the vegetables more finely as well.

3. With the metal blade running at top speed, slowly drizzle the canola oil into the mixture in the processor to emulsify the sauce.

4. Adjust the heat level with hot paprika, horseradish, and Tabasco until the desired result is achieved. The proportions given here will result in a slightly spicy sauce.

5. Pour sauce over shrimp and allow to marinate a minimum of 3 hours before serving on a bed of Boston lettuce garnished with lemon wedges. Crackers or matzoh can be served alongside as well.

In this remoulade sauce, you can distinctly taste the three sources of heat: the warm spice heat from the Hungarian Hot Paprika, the sharp acidic heat from the Tabasco, and the sinus-clearing heat from the horseradish. I like to balance all three so their effects are equal.

Also you can add less oil if you want a lower fat sauce. Sometimes I reduce the oil to just half a cup, keeping all other sauce ingredients the same. Of course it doesn't go as far but the flavors are more intensified with less oil.

Enjoy!

Kathryn