Creole Shrimp RĂ©moulade over Baby ArugulaSacrifice or not, shrimp was on the menu for last night. Cooking Light calls this a salad, but for me, it's simply shrimp served over greens. I added some sliced red bell pepper for a little crunch, nutrition and color.
The cooking process has you do a mini shrimp boil, something I've never done before. I do not keep large containers of cayenne pepper around since it's usually used so sparingly, so I could not use the 3 tablespoons this recipe calls for. I used about a 1/2 teaspoon and then dumped in some Frank's hot sauce to try to up the heat without using my entire container of cayenne. I never tasted the shrimp on its own without the sauce, so I can't say whether cooking the shrimp this way actually added a lot of flavor.
The sauce is delicious - the boys were rather rudely licking their plates. The raw, chopped onion did not overpower the sauce as I feared and all the flavors work nicely together. It could have used a little more hot sauce for our tastes, but that may not be true if you cook the shrimp exactly as written in the recipe. I love arugula and although some of its pepperiness came through, it seemed a little lost under this very flavorful sauce - I really think you could use just about any green for this recipe. I did like the arugula with it, I just wish I could have tasted more of it - perhaps arugula is best used with a sauce or dressing that better lets its flavors shine through.
This dish goes together easily and calls for a little chilling time after it is assembled. The rémoulade is so good that we started envisioning using it as a salad dressing (thinning it out with some olive oil first), using it over fish or even on chicken. Or as a dipping sauce for fondue. In any case, it's a versatile sauce that will certainly be used in this kitchen again.
The cooking process has you do a mini shrimp boil, something I've never done before. I do not keep large containers of cayenne pepper around since it's usually used so sparingly, so I could not use the 3 tablespoons this recipe calls for. I used about a 1/2 teaspoon and then dumped in some Frank's hot sauce to try to up the heat without using my entire container of cayenne. I never tasted the shrimp on its own without the sauce, so I can't say whether cooking the shrimp this way actually added a lot of flavor.
The sauce is delicious - the boys were rather rudely licking their plates. The raw, chopped onion did not overpower the sauce as I feared and all the flavors work nicely together. It could have used a little more hot sauce for our tastes, but that may not be true if you cook the shrimp exactly as written in the recipe. I love arugula and although some of its pepperiness came through, it seemed a little lost under this very flavorful sauce - I really think you could use just about any green for this recipe. I did like the arugula with it, I just wish I could have tasted more of it - perhaps arugula is best used with a sauce or dressing that better lets its flavors shine through.
This dish goes together easily and calls for a little chilling time after it is assembled. The rémoulade is so good that we started envisioning using it as a salad dressing (thinning it out with some olive oil first), using it over fish or even on chicken. Or as a dipping sauce for fondue. In any case, it's a versatile sauce that will certainly be used in this kitchen again.
What exactly is "Creole Mustard"?
ReplyDeleteAnd can you buy this at the grocery store?
Thanks so much
Sabrina - Great question - I should have addressed that in my post! I found a bottle of Creole mustard by Zatarains at my supermarket, - it's a whole grain mustard - but I decided to use the whole grain mustard I already had. I haven't tasted Creole mustard to see if there is it has more kick than regular whole grain mustard, though, so I can't speak to the taste differences. I'm just not a big fan of buying a lot of specialty ingredients that may never get used again.....
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