Shrimp Remoulade ~ Foamheart

Discussion in 'Sauces, Rubs & Marinades' started by foamheart, Jul 15, 2015.

  1. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    For those of you unaware, these South Louisiana hot summer days is much like those cold winter nights in the great Northwest! Its just not very inviting to go outside especially around a hot pit! It requires great devotion to the craft. yes, I know I am a weenie, but I am not sweating nor am I chancing heat stroke....LOL How did I ever work consturction when I was younger, the ignorance of youth!

    Its hot today soooooo...... I decided on an old New Orleans classic for lunch, salad. The coonazz way!

    There are as many variations of this salad as there are gumbos, this is mine and I have to say, its the best!

    Recipe?

    1C Good Ketchup (I used Hunts)

    2T Creole Mustard

    2T Mayo (the real stuff)

    2T Minced sweet gerkins (Good ones, I used my canned ones)

    2  Raw eggs beaten well

    2 dashes Tabasco (or your personal prefrence, we all have one)

    2 t Lea & Perins

    1 ice cold mixing bowl

    The above is the dressing, the remoulade sauce. Mix it and rechill. This salad is all about really really cold! Chilled plates, chilled shredded lettuce, cold boiled eggs, and cold boiled shrimp!

    Make sure and chill the plate. I wedge those cold boiled eggs. The shrimp are boiled first in crawfish boil (its all crawfish boil to me), peeled and chilled. I use river shrimps very small white very sweet shrimp but those frozen salad shrimp work as well, and the fancy resturants may well use a couple a jumbos instead.

    Thats it. That remoulade sauce makes all the difference.

    This is what my lunch looked like.......


    Well actually thats Pop's plate, it just ain't right if there ain't a tomato on a salad. LOL...... Sometimes when meaning to impress, I will core a tomato and fill it with a shrimp salad to go with the shrimp remoulade. They just go great together, and top that with some crumbled bacon. But not today.........

    Nice meal for a hot southern day!

    Easy to make, ingredients are available locally nearly anywhere, but Disco's.

    Hope you try it, you'll add it to your cooking recipe book!
     
    Last edited: Jul 15, 2015
  2. First time I had this was 1972 @ Brunnings on the Lakefront. I've never been able to duplicate it but will give your recipe a try, looks great.
     
  3. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Like I said, its a New Orlean's favorite when it hot in the city. But there are loads of ways to prepare it. Some are mustard based, or even mayo based (ewww yuck!) but this is the one I always use. I hope it will remind you of a great trip to NO.
     
  4. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Kev

    You know whats tough to do? ....  I'll tell ya.  It's tough making a real Remoulade sauce.  Looks easy.. But its not.  Eggs huh?  Okay. I'll give it a shot

    Those folks that dip shrimp in ketchup mixed with a dab of weak horseradish just don't know what they are missing.  

    This recipe is a keeper.  I'll swap you a point for it so's you don't think I'm stealing it!

    Brian

    [​IMG]  
     
  5. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks great Kevin! I'll be putting this recipe in my hip pocket. Damn Pacific Northwest weathers been a cocker this year! Thank goodness we crawdad boil here too! 105 on my back desk where the smokers are right now, that's too damn hot!!!
     
  6. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    So many ways to make this. Some folks chop up their eggs in the sauce, at which point I always figured it turned into a "Thousand Island".

    When its hot, and you have chilled the plates, silverware, etc..... This is a great salad and the house stays cool.  If your you're young and have a sweetie, try it..... she'll love ya for it.
     
  7. retread

    retread Meat Mopper

    CAPERS!  Oh my gosh, try adding caper (maybe a tsp and then crush them between your chef's knife and your chopping block).   I always use caper sin my remoulade.
     
  8. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    I just looked cause I had a pot of mustard greens and a pan of green beans cooking and the house got hot. It was 97 on the back deck. I just bought a new AC last year and its just not keeping up with it. But when ya go outside ya know you want back in....LOL

    Like I said, there is so many varietions to this recipe. This is my favorite and you can adjust the tabasco to your personal pleasure.

    When its hot, a chilled shrimp salad and a cold beverage. When I was traveling Mexico, I fell in love with ceviche, amongst other things..... Same thing cold refreshing seafood.  Water must be my element.
     
  9. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Ha just looked at all my typos in my post! Was going to correct them, but screw it, damn phones and auto correct! Out here the big deal is shrimp or crab cocktails. Ceviche is a favorite in our household. Then there's Poke! Man I ate a ton of Poke when I was in Hawaii, Ahi and Tako Poke were my favorite! The Tako was always served with a kimchi slaw, so good!
     
  10. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    As you already know... I have a sweet of 35 years.  And I'm far from young! b
     
  11. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    I never had Poke although listening to you guys talk about it, I am sure it would be a new favorite.
     
  12. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Capers Hmmmmm........ I'll have to give that a try.
     
  13. Nice Job Foam, Looks mighty good to me  [​IMG]

    Gary
     
  14. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Ok, so if you are old and have a sweetie...... it works too!

    [​IMG]
     
  15. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Terrific looking meal for a hot day.

    You should come north for the summers and I should go south for the winters.

    Disco
     
  16. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thank you Gary...... You should try one, shrimp are not too too high right now.
     
  17. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    You should be here tonite and tomorrow for the work. Got an 50qt of jumbo and a 50qt extra large comming in from the gulf right now.

    Fill the freezer while they are cheap. Well one rack in the freezer anyway. LOL

    Mint Julips out on the veranda (Screened in front porch will do), maybe some strawberry juice (it also makes a great cocktail too!) Gonna lock and see if that has a proper name, surely it does.
     
  18. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    I have this uncanny ability to be absent when there is work to be done.
     
  19. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    I have this saved have to try it.

    Richie
     
  20. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    I seriously doubt that my friend. But you have earned the right to supervise (as long as SWMBO'd says so)!
    As stated, its only one of many variations, the most important point is ice cold silverware and china. This is the recipe I like most and I have had it once or twice. I hope you try it and I hope you enjoy it.

    Now that I have fresh shrimps, I hope I can find some good homegrown tomatoes to stuff.
     

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