Shrimp Sandwiches with Roasted Red Pepper Remoulade

This is a shameless copycat of a post on Rawtalent's Club Eclectica blog.


I'm not sure I 100% duplicated Rawtalent's remoulade (certainly his money shot looks so much better!), but it came out tasting great.

Makes: 2 sandwiches (with plenty of sauce left over)
Prep time: 3 hours 5 minutes (Only 5 minutes if you make the remoulade and shrimp ahead of time and let them chill)
Cook time: 5 minutes
Printable Recipe

For the remoulade:

• 1 egg (See below if you're averse to eating a raw egg)
• 1/2 cup vegetable oil
• 1 (6 oz) jar roasted red peppers, drained (or roast your own, about 2 medium peppers worth)
• 1/4 cup sweet onion, minced
• 1 T Creole mustard (I used Zatarain's)
• 1 t dry mustard
• 1 t fresh lemon juice
• 1 clove garlic, minced
• 1/2 t sugar
• 1/2 t salt
• 1/2 t ground cumin
• 1/4 t ground red pepper

1. Place egg in food processor. Turn on low and slowly pour in the oil. Scrape down sides and pour into a small bowl.

2. Place remaining remoulade ingredients into food processor and pulse until smooth. Fold into the egg mixture.

3. Cover and chill.

Note on using a raw egg: You can use egg substitute instead of the raw egg, or omit the egg and oil and substitute 2/3 cup of mayo.

For the shrimp:

• 1/2 pound fresh shrimp, shelled and deveined (You can use precooked shrimp if you wish)

If you're using raw shrimp, cook them first, as below:

1. Bring a pot of water to a boil.

2. Remove from heat and add the shrimp.

3. Let steep for 3-5 minutes until done.

4. Remove shrimp from water and drain. Chill until ready to use.

For the sandwiches:

• 2 Portuguese sandwich rolls or sub rolls, whichever you desire
• Prepared horseradish, to taste
• 2 green onions
• Cooked shrimp
• Roasted red pepper remoulade, to taste
• 2 T fresh parsley, chopped
• 2 green onions, sliced

1. Toast buns.

2. Spread horseradish and remoulade on bottom of buns.

3. Add shrimp, parsley and green onion.

4. Top with more remoulade.

Enjoy!