Shrimp Remoulade
15
Minutes Prep Time
20
Minutes Cook Time
10
Servings
INGREDIENTS
SHRIMP
1 lb 21/25 gulf shrimp
1 tablespoon olive oil blend
2 tablespoon Cajun blend
WHITE REMOULADE
2 cups mayonnaise
1/3 cup minced celery
½ tsp Horseradish
⅔ cup sliced green onions bias cut
2 tsp brown garlic minced
⅔ cup creole mustard or stone ground mustard
1 tablespoon chopped fresh parsley
⅔ cup Heinz ketchup
2 teaspoon white wine vinegar
1 tablespoon lemon juice
2 tablespoon Worcestershire sauce
Dash of tabasco
Kosher Salt & fresh cracked black pepper (to taste)
TRAVIS’S NEW ORLEANS CAJUN BLEND
1 cup cayenne pepper
1 cup red pepper
2 cup paprika
2 cup black pepper
1 cup cumin
4 cup chili powder
2 cup garlic powder
1 cup granulated onion
INSTRUCTIONS
SHRIMP PREPARATION
Thaw shrimp or purchase fresh. Combine oil & Cajun blend. Add shrimp, toss until thoroughly coated.
Heat cast iron skillet on medium to high heat, add shrimp. Cook shrimp for about 30 seconds, flip shrimp and continue cooking until golden brown and completely cooked.
Remove bronzed shrimp from the cast iron skillet and place on a cookie sheet to cool. Place sheet of shrimp in the refrigerator until completely cooled.
REMOULADE PREPARATION
Combine all ingredients into a 2-quart mixing bowl. Whisk together. Allow to sit 6-8 hours in refrigeration. Taste prior to serving. Salt and pepper if needed.
PRESENTATION
Place remoulade in a small dipping bowl, surround with bronzed gulf shrimp. Serve chilled. Garnish with green onion or fresh parsley. Enjoy!
NOTES
Chef’s Tip: New Orleans Tradition: You can also use tail off shrimp, toss the shrimp in remoulade and allow the ingredients to infuse flavors. Place in refrigerator until ready to serve. Serve shrimp remoulade on a bed of shredded lettuce.
