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| Entrees, Main Dishes Beef, chicken, pork, cheese, vegetarian, and ethnic South Beach recipes. Please include which phase the recipe belongs in, if known |
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#1
05-05-2007
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 Creole Shrimp with Rémoulade Sauce (P1) Creole Shrimp with Rémoulade Sauce (P1) 4 large Shrimp per person 1/4 C Creole Seasoning 1 Tbsp Canola Oil Lightly oil the shrimp and press each side into the Creole seasoning. Heat a sauté pan over medium heat and add 1 teaspoon Canola oil. Sear the shrimp for 2 minutes on each side; place them on a plate decorated with a simple salad of julienne romaine leaves, thin sliced onion, thin sliced cucumber and red grape tomatoes. Garnish with the sauce. Rémoulade Sauce: 1/4 C Creole Mustard 1 tsp Paprika 1 tsp Cayenne 1 Tbsp Kosher Salt 1/2 C Tarragon Vinegar Mix all ingredients well in a mixing bowl and slowly whisk in 1 1/3 cups olive oil. In a separate mixing bowl or processor place: 1 ˝ C diced Scallions 1/2 C diced Celery 1/2 C chopped Parsley Blend this mixture into the olive oil mix and chill for 3 to 4 hours before using. Place the shrimp around the salad and drizzle the Remoulade sauce over the salad and shrimp. Garnish the plate with chives or sliced scallions.      | ||||||||||
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