The Sweet Onion Source
Shrimp with Remoulade Sauce

onion soup recipeAdding finely minced sweet onion to this version of a Louisiana classic makes the sum tastier than its parts. Try it on salads or slathered on sandwiches or with other seafood, too.

Shrimp

bullet042 pounds medium shrimp
bullet041 teaspoon cayenne pepper
bullet041 lemon, sliced

Remoulade Sauce

bullet041/2 tablespoon paprika
bullet041/2 tablespoon sugar
bullet041/2 teaspoon dry mustard
bullet041/2 teaspoon salt
bullet041/4 cup ketchup
bullet041 tablespoon white wine vinegar
bullet041/2 tablespoon prepared horseradish
bullet041/2 cup mayonnaise
bullet042 tablespoons olive oil
bullet041/2 cup finely chopped Oso Sweet onion
bullet041/3 cup finely chopped celery
bullet042 tablespoons chopped parsley

Cover shrimp with water; stir in cayenne and lemon. Bring shrimp to a boil; cook until just firm and opaque, about 2 minutes. Drain immediately, then put shrimp in a bowl of ice water for 3 minutes. Drain thoroughly; peel. Chill, tightly covered, in the refrigerator. Shrimp can be cooked up to 24 hours before serving. To make sauce, stir together the dry ingredients; stir in ketchup, vinegar, and horseradish. Whisk in mayonnaise and oil, then fold in onion, celery, and parsley. Store, tightly covered, in the refrigerator. Sauce can be made up to 24 hours before serving. Return shrimp and sauce to room temperature before serving.

Yield: 6 servings

 

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