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Shrimp Remoulade Sauce
Recipe By : Carol Miller-Tutzauer riacmt@ubvmsa.cc.buffalo.edu
Serving Size : 0 Preparation Time :0:00
Categories : Sauces And Preserves
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
110 ml mayonnaise
110 ml Creole mustard
1/2 clove garlic (pressed)
1/2 medium onion
salt & pepper to taste
1 tsp celery (mashed in garlic press)
2 tsp Worcestershire sauce
15 ml lemon juice
1/8 tsp sugar
1. Mix all ingredients together, scraping the onion into the sauce (or you may
puree -- CMT).
2. This is usually served over shrimp. Serve 2 generous tablespoons of sauce
atop each 4 to 6 shrimps, arranged on a bed of lettuce.
Author's Notes:
From "Jesse's Book of Creole & Deep South Recipes" by Edith & John Watts
(note: Jesse was their cook), NY: Weathervane Books, 1954, ISBN# 0-517-159724
A note about Creole mustard. This is a brown mustard, and in New Orleans
recipes it definitely means a specially prepared brown mustard. (Zatarain's is
a
good brand). It is highly spiced and contains a much higher percentage of
horseradish -- and hence has a distinctively spicier taste and sharper bite --
than most ordinary brown mustards. If you want a "warm" dish including shrimp,
scallops, and andouille sausage, then chop some sausage and saute with raw
shrimps & scallops in a very small amount of olive oil (maybe a bit of garlic
and thyme). Then make a sauce out of the pan "drippings", a few Tbls. of
remoulade sauce, and some heavy cream. Add cayenne pepper, salt & black pepper
to taste. Remoulade sauce is a "condiment" found in nearly all Louisiana
kitchens. Usually folks just "glop" it onto chilled boiled shrimp arranged on
crisp lettuce leaves as an appetizer, but it is also used to flavor "cream"
sauces. Some people also eat it on salads as they might "Thousand-Island"
dressing.
Difficulty : easy.
Precision : approximate measurements.
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