This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Chef John Folse's Shrimp Remoulade
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- #3676
This creamy remoulade makes a zesty alternative to standard cocktail sauce. If you can't track down any Creole mustard, dijon makes a perfectly good substitute. Sauced up shrimp also work well on crackers or toasts as an appetizer.
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
1 1/2 cup mayonnaise
1/2 cup Creole mustard
1 tablespoon Worcestershire sauce
1 teaspoon hot sauce
1/2 cup finely diced green onions
1/4 cup finely diced celery
2 tablespoons minced garlic
1/4 cup finely chopped fresh parsley
1/2 tablespoon lemon juice
salt and cracked black pepper, to taste
36 (21-25 count size) cooked shrimp, peeled and deveined
directions
Place the cooked shrimp in a covered container and chill until ready to serve.
Combine the mayonnaise, mustard, Worcestershire sauce, hot sauce, green onions, celery, garlic, parsley, lemon juice, salt, and pepper in a bowl and mix well. Cover the bowl and refrigerate for 4 hours or overnight.
Place 6 shrimp on each individual lettuce lined plate. Spoon the sauce over the shrimp and serve immediately.
nutrition data
Nutritional data has not been calculated yet.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
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