Remoulade sauce. Adapted from Emeril Lagasse’s Remoulade Creole basic recipe. Used fresh tomatoes, jalapeño, red onion instead of ketchup, yellow onion. Added lemon to the shrimp rather than the sauce. So, here you have it.
Pour into a conventional blender with steel blade:
3/4 cup olive oil or vegetable oil (I prefer olive)
1/2 cup chopped green onion
1/2 cup chopped red onion
3/4 cup chopped tomatoes
1/4 cup chopped jalapeño pepper
3/4 cup Maille whole grain Dijon mustard
1/4 cup chopped celery
2 tbs. chopped garlic
2 tbs. prepared horseradish
1/4 tsp. cayenne
salt & ground black pepper to taste
Blend until smooth. Pour remoulade sauce mixture into an airtight container and chill for at least 1 hour. Keeps in the fridge for 2 weeks. Can be used with fish, seafood, or as a sandwich spread. Thanks, Mike Netto!
Peel, devein, clean 16 large shrimp for 2. Dry on a paper towel. Toss in a bowl with 1/4 cup olive oil, 1/4 tsp. each dried oregano, basil. Place on a baking sheet and broil on top rack for 6 minutes, without turning, ’til pink.
Serve 8 shrimp on each plate and squeeze juice of 1 large lemon over them. Top with a generous dollop of the remoulade sauce. With rice or couscous.