Mini-shrimp po’boys with remoulade
| February 9, 2010 | Posted by ameliaps under appetizers, remoulade, seafood, shrimp |
My volunteering group gets together to discuss our fundraising goals and other activities, but in the process we enjoy a glass of wine and good food. We usually have a theme for our food (everyone brings a dish). This time the theme is Mardi Gras. I am bringing Mini-shrimp po’boys with remoulade (a po’ boy sandwich is a southern classic from the Gulf Coast of Louisiana). Other ladies in the group will be bringing red beans rice and sausage, shrimp and grits, pralines, king cake and more fun mardi-gras and creole themed dishes. Shrimp Remoulade (pronounced ruma-lahd) is an easy appetizer to prepare ahead of time…in fact, it HAS to be prepared ahead of time to allow for the flavors to marinade and come together. The sauce has a nice zing which gets the taste buds dancing and ready for the meal.
Mini-shrimp po’boys with remoulade
Serves 4
1 package small soft bread rolls
2 cups small salad shrimp, thawed
1 head of lettuce, washed
Sauce Remoulade:
1/3 cup mayonnaise
2 Tbsp onions, finely chopped
2 Tbs celery, finely chopped
2 Tbsp green bell peppers, finely chopped
1 Tbsp prepared horseradish
1 Tbsp creole mustard
2 Tbsp ketchup
1 Tbsp Italian parsley or green onions, minced
2 tsp lemon juice
2 tsp Worcestershire sauce
1 small garlic clove, minced
1 Tbsp paprika (I like smoked)
2 tsp hot sauce (I use Tabasco) or more, depending on taste
Salt and fresh ground pepper, TT
(You can also add cayenne pepper if you like it hot)
Combine all sauce remoulade ingredients in a medium bowl plus the thawed salad shrimp. Chill for at least 8 hours to allow flavors to come together and “marry”.
When ready to serve, cut the soft small bread rolls in half, assemble with one leaf of lettuce and a spoon full of shrimp remoulade. And ‘laissez les bon temps rouler’!!!
I serve them on a platter with a Mardi Gras mask and some New Orleans beads to complete the feel :)
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Darling!
That looks wonderful. I love Creole cooking but haven't got any cookbooks of it. This is definitely a must try!