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Cocktail sauce substitute
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sailorgirl
- Posts: 1644
- Joined: Mon Oct 30, 2006 3:03 pm
Cocktail sauce substitute
I offered to bring shrimp cocktail to a party this weekend, I'd like to do something other than the traditional cocktail sauce. I'm thinking a remouldae or aoili any suggestions/ recipes?
Thanks
Thanks
I have tried a lot of different sauces for shrimp coctail, including a salsa (Mango) with a jalepeno diced in it for a little extra kick, a Marguarita and lime salsa, to name a couple, but I find the traditional red sauce (if done correctly) cannot be beat! Serve it well chilled.
JMHO.........
-Bert
JMHO.........
-Bert
The liver is evil, it must be punished!
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nothintolose
- Posts: 1960
- Joined: Mon Aug 07, 2006 10:36 pm
- Location: New Orleans, LA
From Tom Fitzmorris' recipe page of his website http://www.nomenu.com/Recipe/
Shrimp Remoulade With Two Sauces
There are two kinds of remoulade sauce served around New Orleans, and everybody has a distinct favorite. My preference is for the orange-red kind that's utterly unique to our area. White remoulade sauce, made with mayonnaise, is actually closer to the classic French recipe. It's good enough that in recent years I've taken to making both kinds of sauces, and letting people take their pick.
What they have in common is the main active ingredient: Creole mustard, a rough, brown, country-style mustard that has a bit of horseradish mixed in.
The shrimp for shrimp remoulade should be medium size--about 25-30 count to the pound. If you're making only the red style of remoulade, a good trick is slightly to under-boil the shrimp, then marinate them in the rather acidic sauce. That will finish the "cooking," in much the same way the the marinade of ceviche does.
The words "remoulade," by the way, is an old French dialect word that refers to a kind of radish that hasn't been part of the recipe for centuries.
Shrimp:
Leafy tops of a bunch of celery
5 bay leaves
3 cloves
2 Tbs. Tabasco garlic marinade
1 large lemon, sliced
1/2 cup salt
3 lbs. shrimp
Red Remoulade Sauce:
1/2 cup chili sauce (bottled) or ketchup
1/2 cup Creole mustard
1 Tbs. paprika
1/2 tsp. salt
2 Tbs. lemon juice
1/4 tsp. Tabasco
1/2 tsp. pureed garlic
1/2 cup green onion tops, finely sliced
1 cup olive oil
White Remoulade Sauce:
1 cup mayonnaise
1/2 cup Creole mustard
2 Tbs. lemon juice
1/2 tsp. garlic-flavored Tabasco
1 tsp. Worcestershire sauce
1/2 tsp. salt
1/2 cup green onion tops, finely sliced
1. Bring a gallon of water to a boil and add all the ingredients except the shrimp. Boil the water for fifteen minutes, then add the shrimp. Remove from the heat immediately, and allow the shrimp to steep for four minutes, or until the shell separates from the meat easily.
2. Remove the shrimp and allow to cool enough to handle. Peel and devein the shrimp
3. To make the red remoulade sauce, combine all ingredients except green onions and olive oil in a bowl. Add the oil a little at a time, stirring constantly, until all oil is absorbed. Taste the sauce and add more mustard or chili sauce to taste. Stir in green onion tops.
4. For the white remoulade sauce, just blend all the ingredients except the green onions. Then add the green onions last.
5. Place the shrimp on a leaf of lettuce, sliced avocados, sliced tomatoes, or Belgian endive leaves. Drizzle half the shrimp with one sauce, half with the other. The sauces can also be served in pools for dipping.
Makes eight appetizers or six entree salads."
From the Galatoire's (a traditional old New Orleans restaurant):
Shrimp Rémoulade is in every New Orleans girl’s arsenal of favored dishes for relaxed entertaining. Serve this simple dish on elegant china and it’s fit for a king- Mardi Gras or otherwise. This is our most popular dish and most frequently requested recipe. Bonus for the home cook: The sauce is definitely best made a day in advance and refrigerated, then all that’s left to do is toss in the shrimp and plate and serve. It’s a snap to make, yet it’s always impressive.
¾ cup chopped celery
¾ cup chopped scallions (white and green parts)
½ cup chopped curly parsley
1 cup chopped yellow onion
½ cup ketchup
½ cup tomato purée
½ cup Creole mustard or any coarse, grainy brown mustard
2 tablespoons prepared horseradish, or to taste
¼ cup red wine vinegar
2 tablespoons Spanish hot paprika
1 teaspoon Worcestershire sauce
½ cup salad oil
4 dozen jumbo (15 count) shrimp, peeled, boiled, and chilled
1 small head of iceberg lettuce, washed, dried and cut into thin ribbons
Mince the celery, scallions, parsley, and onions in a food processor. Add the ketchup, tomato puree, Creole mustard, horseradish, red wine vinegar, paprika, and Worcestershire. Begin processing again and add the oil in a slow drizzle to emulsify. Stop when the dressing is smooth. Chill for 6 to 8 hours or overnight. Correct the seasoning with additional horseradish, if desired after the ingredients have had the opportunity to marry.
In a large mixing bowl, add the sauce to the shrimp and toss gently to coat. Divide the lettuce among 6 chilled salad plates. Divide the shrimp evenly atop the lettuce and serve.[/u]
Shrimp Remoulade With Two Sauces
There are two kinds of remoulade sauce served around New Orleans, and everybody has a distinct favorite. My preference is for the orange-red kind that's utterly unique to our area. White remoulade sauce, made with mayonnaise, is actually closer to the classic French recipe. It's good enough that in recent years I've taken to making both kinds of sauces, and letting people take their pick.
What they have in common is the main active ingredient: Creole mustard, a rough, brown, country-style mustard that has a bit of horseradish mixed in.
The shrimp for shrimp remoulade should be medium size--about 25-30 count to the pound. If you're making only the red style of remoulade, a good trick is slightly to under-boil the shrimp, then marinate them in the rather acidic sauce. That will finish the "cooking," in much the same way the the marinade of ceviche does.
The words "remoulade," by the way, is an old French dialect word that refers to a kind of radish that hasn't been part of the recipe for centuries.
Shrimp:
Leafy tops of a bunch of celery
5 bay leaves
3 cloves
2 Tbs. Tabasco garlic marinade
1 large lemon, sliced
1/2 cup salt
3 lbs. shrimp
Red Remoulade Sauce:
1/2 cup chili sauce (bottled) or ketchup
1/2 cup Creole mustard
1 Tbs. paprika
1/2 tsp. salt
2 Tbs. lemon juice
1/4 tsp. Tabasco
1/2 tsp. pureed garlic
1/2 cup green onion tops, finely sliced
1 cup olive oil
White Remoulade Sauce:
1 cup mayonnaise
1/2 cup Creole mustard
2 Tbs. lemon juice
1/2 tsp. garlic-flavored Tabasco
1 tsp. Worcestershire sauce
1/2 tsp. salt
1/2 cup green onion tops, finely sliced
1. Bring a gallon of water to a boil and add all the ingredients except the shrimp. Boil the water for fifteen minutes, then add the shrimp. Remove from the heat immediately, and allow the shrimp to steep for four minutes, or until the shell separates from the meat easily.
2. Remove the shrimp and allow to cool enough to handle. Peel and devein the shrimp
3. To make the red remoulade sauce, combine all ingredients except green onions and olive oil in a bowl. Add the oil a little at a time, stirring constantly, until all oil is absorbed. Taste the sauce and add more mustard or chili sauce to taste. Stir in green onion tops.
4. For the white remoulade sauce, just blend all the ingredients except the green onions. Then add the green onions last.
5. Place the shrimp on a leaf of lettuce, sliced avocados, sliced tomatoes, or Belgian endive leaves. Drizzle half the shrimp with one sauce, half with the other. The sauces can also be served in pools for dipping.
Makes eight appetizers or six entree salads."
From the Galatoire's (a traditional old New Orleans restaurant):
Shrimp Rémoulade is in every New Orleans girl’s arsenal of favored dishes for relaxed entertaining. Serve this simple dish on elegant china and it’s fit for a king- Mardi Gras or otherwise. This is our most popular dish and most frequently requested recipe. Bonus for the home cook: The sauce is definitely best made a day in advance and refrigerated, then all that’s left to do is toss in the shrimp and plate and serve. It’s a snap to make, yet it’s always impressive.
¾ cup chopped celery
¾ cup chopped scallions (white and green parts)
½ cup chopped curly parsley
1 cup chopped yellow onion
½ cup ketchup
½ cup tomato purée
½ cup Creole mustard or any coarse, grainy brown mustard
2 tablespoons prepared horseradish, or to taste
¼ cup red wine vinegar
2 tablespoons Spanish hot paprika
1 teaspoon Worcestershire sauce
½ cup salad oil
4 dozen jumbo (15 count) shrimp, peeled, boiled, and chilled
1 small head of iceberg lettuce, washed, dried and cut into thin ribbons
Mince the celery, scallions, parsley, and onions in a food processor. Add the ketchup, tomato puree, Creole mustard, horseradish, red wine vinegar, paprika, and Worcestershire. Begin processing again and add the oil in a slow drizzle to emulsify. Stop when the dressing is smooth. Chill for 6 to 8 hours or overnight. Correct the seasoning with additional horseradish, if desired after the ingredients have had the opportunity to marry.
In a large mixing bowl, add the sauce to the shrimp and toss gently to coat. Divide the lettuce among 6 chilled salad plates. Divide the shrimp evenly atop the lettuce and serve.[/u]
Last edited by nothintolose on Fri Oct 17, 2008 9:28 am, edited 1 time in total.
"Eat, drink, and be merry for tomorrow we die" - Dave Matthews Band
I don't make shrimp anymore, but when I did I loved to serve it with a remoulade for dipping, or the all time easiest dip, which was a garlic aioli. Sometimes I would make the aioli from scratch but just as often I would doctor up purchased mayo and it tasted great. Grind a clove or two of garlic to a paste with a smidge of salt and stir it into the mayo. Season with cracked black pepper, fresh lemon juice, and hot sauce to taste. That's it!
I don't remember the remoulade recipe off the top of my head, but I know it is a Jasper White recipe from his Summer Shack cookbook. You could probably find it online--it's really good.
I don't remember the remoulade recipe off the top of my head, but I know it is a Jasper White recipe from his Summer Shack cookbook. You could probably find it online--it's really good.
It's like looking in your soup and finding a whole different alphabet.
Liamsaunt you gave me a remoulade sauce recipe that everyone loved! Let me look for it.
Here it is. I used it last Christmas with Grilled Shrimp and it was a HUGE hit!
Remoulade Sauce
1 cup hellmans
1 tbsp whole grain dijon mustard
2 tsp tomato paste
1/2 tsp red wine vinegar
1/2 tsp worcestershire
1/2 tsp sugar
1 tsp old bay
1 tbsp minced shallot
1/4 cup minced dill pickle
2 chopped scallions
1 tbsp minced parsley
1/2 tsp salt
1/8 tsp cayenne
Mix all together.
Here it is. I used it last Christmas with Grilled Shrimp and it was a HUGE hit!
Remoulade Sauce
1 cup hellmans
1 tbsp whole grain dijon mustard
2 tsp tomato paste
1/2 tsp red wine vinegar
1/2 tsp worcestershire
1/2 tsp sugar
1 tsp old bay
1 tbsp minced shallot
1/4 cup minced dill pickle
2 chopped scallions
1 tbsp minced parsley
1/2 tsp salt
1/8 tsp cayenne
Mix all together.
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sailorgirl
- Posts: 1644
- Joined: Mon Oct 30, 2006 3:03 pm