| CREOLE BOILED SHRIMP REMOULADE WITH GRANDMA'S PICKLES AND AVOCADO COULIS |
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By Chefs Wendy and Michael Jordan (Rosemary's- Las Vegas, NV) Makes 6 servings1 gallon shrimp stock or water 1 cup salt 1/4 cup cayenne pepper 2 lemons 2 bay leaves 1/4 cup black peppercorns 1/4 cup thyme 1/4 allspice whole 18 large shrimp, peeled and deveined 6 ounces Avocado Coulis (see below) 12 ounces Remoulade Sauce (see below) 1 cup Grandma's Pickled Cucumbers, well drained (see below) 1 ounce micro greens 2 tablespoons Crisco Pure Canola Oil Salt and pepper to taste 3 green onions, green only, sliced thin Method: In a large stockpot, place the shrimp stock, salt, cayenne pepper, lemons, bay leaves, peppercorns, thyme, and allspice. Bring to a boil and allow to simmer for 15 minutes to incorporate flavors. Add the shrimp, cook for 1 minute, and remove from the heat. Allow shrimp to cook and cool in this liquid to absorb the flavors well. Drain shrimp well and chill. Remoulade Sauce: 3 cups 3 ounces lemon juice 6 ounces onions 1 bunch green onion 3 ounces celery 9 cloves garlic 3 tablespoons horseradish 4-1/2 tablespoons creole mustard 4-1/2 tablespoons yellow mustard 4-1/2 tablespoons ketchup 1/2 bunch Italian parsley, leaves only 9 ounces Crisco Pure Canola Oil Cayenne pepper Black pepper Add all the ingredients excluding oil to a food processor and blend. Slowly add oil to emulsify. Season with cayenne and black pepper. Pickled Cucumbers 2 cups sugar 2 cups white vinegar 4 cucumbers, peeled and sliced very thin 2 onions, julienned 8 celery seed Combine sugar and vinegar and stir until sugar is dissolved. Combine the cucumbers, onions, and celery seed and pour vinegar mixture over. Allow to marinate for at least 30 minutes before using. Strain after 4 hours or cucumbers can become soggy. Save the vinegar mixture for another use. Avocado Coulis: 2 cups 2 avocados, ripe 1 to 1-1/2 cups sour cream 2-4 tablespoons lime juice, fresh, strained Salt and pepper, to taste In a food processor, combine the avocado and sour cream. Run for 1 minute to mix. Add lime juice, salt, and pepper, to taste. Pass through a fine mesh strainer and thin with a little water if coulis is too thick. It should be sauce consistency. To Assemble: On each of 6 large plates place a 1-ounce pool of Avocado Coulis. In a bowl, toss the shrimp with the Remoulade Sauce, taste, and season with salt and pepper if needed. Place 3 shrimp on each plate in the center, tails out. Divide the cucumbers and place a pile in the middle of the shrimp. Toss the micro greens with the Crisco Pure Canola Oil and season with salt and pepper to taste. Place a pinch of greens on top of the pickles and sprinkle with the green onions. |
