Shrimp with “Ooo-Wee” Rémoulade
by:
If you follow along, I cant necessarily promise you the sound of waves lapping on the shore or the feel of tropical breezes over your skin, but your fish will taste great and you will be well on your way to a little culinary vacation in your own backyard.
ingredients
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serves: 4-6
40 large shrimp (about 2 pounds, peeled and deveined)
Extra virgin olive oil
Kosher salt
Freshly ground black pepper
SAUCE:
1/2 cup mayonnaise
1 tablespoon capers, drained and minced
1 tablespoon sweet pickle relish
1 tablespoon finely chopped fresh tarragon
2 teaspoons minced shallot
1 teaspoon tarragon vinegar
1 teaspoon minced garlic
1/2 teaspoon Dijon mustard
1/4 teaspoon paprika
1/8 teaspoon kosher salt
Servings Per Recipe: 4
Amount per Serving
Calories: 6573
- Total Fat: 101.6 g
- Saturated Fat: 11.9 g
- Trans Fat: 0.7 g
- Cholesterol: 11448.4 mg
- Sodium: 51779.2 mg
- Total Carbs: 92.2 g
- Dietary Fiber: 0.2 g
- Sugars: 3.2 g
- Protein: 1236.4 g
preparation
1. To make the sauce: In a medium bowl, whisk the sauce ingredients. If not using right away, cover and refrigerate for as long as 24 hours.
2. Thread the shrimp onto skewers through both the heads and tails. Lightly brush or spray the shrimp all over with oil and season with salt and pepper to taste. Grill over Direct High heat until the shrimp are firm to the touch and just turning opaque in the center, 2 to 4 minutes, turning once. Serve warm with the sauce.
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