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!
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