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Shrimp Rémoulade Po'Boy

Source of Recipe


From "Kevin Belton's New Orleans Celebrations"



List of Ingredients



• 2 pounds shrimp, peeled and deveined
  
• 6 cloves garlic, peeled
  
• 1 tablespoon red pepper flakes
  
• 1 tablespoon black peppercorns
  
• 1 tablespoon celery seeds
  
• 2 sprigs fresh thyme
  
• 3 bay leaves
  
• 1 gallon water
  
• 2 lemons, halved
  
• 1 small onion, halved
  
• ¼ cup kosher salt
  
• Rémoulade Sauce (recipe follows)
  
• 1 loaf French bread
  
• 1 head iceberg lettuce, shredded
  
• 3 tomatoes, sliced
  






Instructions



1. Rinse shrimp in cold water and set aside.
   
   
2. In square of cheesecloth, add garlic, red pepper flakes, peppercorns, celery seeds, thyme, and bay leaves, tying with string and making a sachet.
   
   
3. In a stockpot, add water, herb sachet, lemons, onion, and salt. Bring to a boil, add shrimp, and cook for 3 minutes. Turn off heat and let set for 5 minutes to absorb flavor. Remove sachet, lemons, and onion. Add ice to pot to cool and stop shrimp from cooking. Strain and place shrimp in refrigerator and chill.
   
   
4. Place shrimp in a bowl and add Rémoulade Sauce, stirring to coat shrimp.
   
   
5. Cut open French bread, and add shrimp. Top with lettuce and sliced tomatoes.
   
   Serves 4
   
   
   
   Rémoulade Sauce:
   
   â—¦ â…“ cup olive oil
   â—¦ 2 tablespoons red wine vinegar
   â—¦ 1 tablespoon Creole seasoning
   â—¦ 2 tablespoons paprika
   â—¦ â…› teaspoon white pepper
   â—¦ 1 tablespoon Worcestershire sauce
   â—¦ ½ cup Creole mustard
   â—¦ ½ cup sliced green onions
   â—¦ ½ cup parsley
   
   Combine oil, vinegar, Creole seasoning, paprika, and pepper. Mix thoroughly. Add Worcestershire sauce and Creole mustard and stir. Fold in green onions and parsley. Chill until ready to use.
   
   Makes 2 cups
   
   






Final Comments


• I often smoke the shrimp to give them an added flavor. I suggest you follow the manufacturer's directions for cooking time.