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extra-virgin olive oil orange salt shrimp mayonnaise creole mustard yellow onion celery horseradish Worcestershire sauce hot sauce paprika parsley
Viewed: 48 - Published at: 2 years agoIngredients
- 3 tablespoons extra-virgin olive oil (EVOO)
- Zest and juice of 1 orange
- Salt and freshly ground black pepper
- 16 raw large shrimp, peeled, leaving the tail on, and deveined
- 1 1/2 cups mayonnaise
- 4 tablespoons Creole mustard or grainy mustard
- 1/4 yellow onion, grated
- 2 celery ribs, very finely minced
- 1 rounded tablespoon prepared horseradish
- 1 tablespoon Worcestershire sauce
- 1 teaspoon hot sauce, such as Tabasco
- 1 teaspoon paprika (1/3 palmful)
- A handful fresh flat-leaf parsley, chopped
Method
- Preheat an outdoor grill or stovetop grill pan to high heat.
- In a bowl, combine the EVOO, orange juice and zest, and salt and pepper to taste.
- Add the shrimp and toss to coat the shrimp completely.
- Place the shrimp on the grill and cook for 3 minutes each side, or until the shrimp are pink and have curled up.
- Remove the shrimp from the grill onto a baking sheet or large plate in a single layer.
- Place in the refrigerator to chill.
- In a bowl, combine the mayonnaise, Creole mustard, grated onion, celery, horseradish, Worcestershire sauce, hot sauce, paprika, and parsley.
- Store the remoulade sauce in the refrigerator until the shrimp are chilled.
- To serve, surround a bowl of the remoulade sauce with the chilled grilled shrimp.
- If you are not in the griling, you can prepare the shrimp in a large nonstick skillet.
- For a surf-and-turf version, wrap the chilled piece of cooked shrimp in a half slice of thin roast beef from the deli counter.
- Get in the habit of measuring by eye.
- One teaspoon of coarse black pepper is equal to about a third of a palmful.
