Home >> Recipes >> Poached Shrimp and Remoulade

Poached Shrimp and Remoulade

By andrew.zimmern on Wed, 12/31/2008 - 21:44

Summary

Yield
Prep Time45 minutes
MealEntrees

Description

One of my favorite party recipes.

Ingredients

  • for the shrimp:
  • 2 lb mexican brown or ecuadorean brown ocean caught shrimp
  • 1 sachet of zatarain’s crawfish and shrimp boil
  • 1 lemon, sliced
  • 3 ribs celery, chopped
  • 1 onion, chopped
  • 1 bottle of good brown ale
  • for the remoulade:
  • 1⁄2 c white vinegar
  • 1⁄4 c heinz chile sauce
  • 1⁄4 c prepared horseradish
  • 1⁄4 c creole mustard or dark brown mustard
  • 1⁄4 c yellow mustard
  • 2 T paprika
  • 1 t cayenne
  • 5 cloves peeled garlic
  • 1 T Crystal hot sauce
  • 2 T worcestshire
  • 6 scallions
  • 3 stalks chopped celery
  • 3 medium eggs
  • 1 1⁄2 c vegetable oil

Instructions

FOR THE SHRIMP:

Peel and de-vein shrimp. Place remaining ingredients in a large pot, adding 1 quart water.  Bring to a boil, simmer for 5 minutes and add the shrimp. Stir and cook for 3-4 minutes until shrimp are just cooked through.

Strain and rinse in cold water for 30 seconds to cool, serve warm.

FOR THE REMOULADE:

Place all ingredients except oil in work bowl of a food processor. With machine running, slowly pour oil in to emulsify.

Season and refrigerate.

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