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Elegant Shrimp Appetizer

Elegant Shrimp Appetizer (post #38395)

shrimplover on Tue, 09/16/2008 - 21:09

Tried & True Recipe Archive

I made this great shrimp appetizer this weekend. It was really simple to make and looked very elegant. My guested raved about the taste and the presentation!

Ingredients
1 jar Crosse & Blackwell Remoulade Sauce
2 tablespoons Crosse & Blackwell Capers drained
1 1/2 pounds large shrimp, cooked
6 lettuce leaves, shredded
3 avocados, pitted & chopped
2 tablespoons cilantro, chopped
lemon wedges (optional)

Directions
1. Layer lettuce, shrimp, avocado, Capers and Remoulade Sauce, ending with sauce, in six tall glasses.
2. Garnish with cilantro and optional lemon wedges.
3. Serve immediately.

(post #38395, reply #1 of 14)

by Memsahib in reply to shrimplover [original] on Tue, 09/16/2008 - 21:48

How many layers please and what size tall glasses?

To one who shares food it is sugar

To one who eats alone it is a toad

Punjabi Proverb

To one who shares food it is sugar

To one who eats alone it is a toad

Punjabi Proverb

(post #38395, reply #2 of 14)

by Gretchen in reply to shrimplover [original] on Wed, 09/17/2008 - 01:23

This guy is posting on all the cooking boards. Obviously an ad for C&B.

That said, I had a wonderful and similar dish at our local club as a "tower" with a layer of crabmeat added--and of course, homemade remoulade and whosevers' capers.

GO AWAy with your advertising. Or come back if you have some really really good SPAM recipes.

Gretchen

(post #38395, reply #3 of 14)

by MadMom in reply to Anonymous [original] on Wed, 09/17/2008 - 12:39

Maybe the powers that be can just delete it. I hate when spammers clutter up the boards.

Not One More Day! Not One More Dime! Not One More Life! Not One More Lie!

End the Occupation of Iraq -- Bring the Troops Home Now!

And Take Care of Them When They Get Here!

(post #38395, reply #4 of 14)

by Gretchen in reply to Anonymous [original] on Wed, 09/17/2008 - 14:13

It's probably an OK recipe. Make your own remoulade. I actually had something similar and delicious with the addition of crab to the "tower" that it was served as.

Gretchen

(post #38395, reply #5 of 14)

by MadMom in reply to Anonymous [original] on Wed, 09/17/2008 - 15:24

You realize, of course, that I wouldn't touch a shrimp with a ten foot pole, LOL.

Not One More Day! Not One More Dime! Not One More Life! Not One More Lie!

End the Occupation of Iraq -- Bring the Troops Home Now!

And Take Care of Them When They Get Here!

(post #38395, reply #6 of 14)

by Gretchen in reply to Anonymous [original] on Wed, 09/17/2008 - 15:32

Do it with crab and scallops.

Gretchen

(post #38395, reply #8 of 14)

by kathymcmo in reply to Anonymous [original] on Wed, 09/17/2008 - 16:20

What exactly is a remoulade?

(post #38395, reply #10 of 14)

by TracyK in reply to Anonymous [original] on Wed, 09/17/2008 - 16:56

Basically mayonnaise flavored with capers/cornichons, finely minced onion, and some spices.

Much more delicious version of tartar sauce, LOL.

CT poster in bad standing since 2000.

(post #38395, reply #14 of 14)

by chiquiNO in reply to Anonymous [original] on Fri, 09/19/2008 - 03:34

New Orleans Style:

Remoulade Sauce for Shrimp

Chiqui Collier

2-3 pounds freshly boiled shrimp, peeled

1 lemon, juiced
1/2 cup chopped green onions
1/2 cup chopped celery heart

1/2 cup chopped flat leaf parsley

1 large clove garlic, minced
1 heaping tablespoon prepared horseradish
4 heaping tablespoons Creole mustard

2 tablespoons yellow mustard

2 Tablespoons Ketchup

1 teaspoon Kosher Salt

1/2 teaspoon cayenne pepper

2 tablespoons paprika

3/4 cup olive oil

1/2 cooked lemon reserved from the boiled shrimp

Combine all ingredients EXCEPT the oil in a food processor. Puree. With the motor still running, slowly drizzle in the oil. Pour sauce over boiled, peeled shrimp and chill for at least one hour. To serve arrange shrimp over finely shredded iceberg lettuce. Garnish with wedges of hard boiled eggs and lemon slices. Sprinkle with chopped parsley.

Chiqui from way down yonder in New Orleans

(post #38395, reply #7 of 14)

by Lee in reply to Anonymous [original] on Wed, 09/17/2008 - 15:41

Aside from the plug for C&B, the presentation isn't new. I've had versions of it numerous times and have even served it myself in martini glasses.

(post #38395, reply #9 of 14)

by MEANCHEF in reply to shrimplover [original] on Wed, 09/17/2008 - 16:23

You copied this well from the C&B website.

MEAN CHEF RECIPES

(post #38395, reply #11 of 14)

by Gretchen in reply to Anonymous [original] on Wed, 09/17/2008 - 17:45

I think it is an ad for C&B, pure and simple.

Gretchen

(post #38395, reply #12 of 14)

by roz in reply to Anonymous [original] on Wed, 09/17/2008 - 17:54

Gretchen, you are soooooooo gooooooood!

Be impeccable with your word. Don't take anything personally. Don't make assumptions. Do your best. Don Miguel Ruiz

(post #38395, reply #13 of 14)

by MEANCHEF in reply to Anonymous [original] on Wed, 09/17/2008 - 21:48

It borders on the supernatural.

MEAN CHEF RECIPES

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Elegant Shrimp Appetizer