Makes 6 servings
1-1/2 cups Remoulade Sauce (recipe follows)
1 recipe Simple Vinaigrette Dressing (recipe follows)
1-1/2 pounds (26-30 or 31-40) count Texas shrimp
1 recipe Texas Shrimp Boil (recipe follows)
1-1/2 cups very thinly sliced cucumbers, seeds removed but not peeled
1/2 cup very thinly sliced radishes
2 cups frisee or curly endive
Remoulade Sauce
1/4 cup ketchup
1/4 cup prepared horseradish
1/4 cup Creole mustard
2 tablespoons white vinegar
2 tablespoons prepared yellow mustard
juice of 1/2 lemon
1/2 cup finely chopped green onion
1/4 cup finely chopped celery
1/4 cup finely chopped parsley
1 garlic clove, minced
1 tablespoon paprika
1/8 teaspoon cayenne pepper
1/4 teaspoon salt
dash Tabasco
1 egg
3/4 cup vegetable oil
Put ketchup, horseradish, Creole and prepared mustards, vinegar, lemon juice, onion, celery, parsley, garlic, paprika, cayenne, salt, Tabasco and egg into blender container or food processor. Cover and mix at high speed until well blended. Remove cover and gradually add oil in a slow steady stream. Sauce will thicken to a pourable, creamy consistency. Store in covered container in refrigerator up to one week.
Simple Vinaigrette Dressing
1/2 cup red wine vinegar
1 tablespoon pickling spices
1 tablespoon sugar
1/2 tablespoon vegetable oil
Place vinegar, pickling spices, sugar and oil in a small saucepan. Bring to a boil over medium-high heat. Lower heat and simmer five minutes or until liquid is reduced by half. Strain and store in covered container in refrigerator until needed.
Shrimp Boil
1 quart water
1/2 tablespoon bottled hot pepper sauce
1-1/2 teaspoons Worcestershire sauce
1/4 cup coarsely chopped carrot
1/4 cup coarsely chopped onion
1/2 teaspoon finely chopped garlic
5 teaspoons liquid crab boil
1-1/2 teaspoons black peppercorns
1 freshly squeezed lemon
1-1/2 teaspoons Creole seafood seasoning
1-1/2 teaspoons cayenne pepper
2 bay leaves
2 tablespoons salt
Combine water, hot sauce, Worcestershire sauce, celery, carrot, onion, garlic, crab boil, peppercorns, lemon juice, seafood seasoning, cayenne pepper, bay leaves and salt in a large saucepan. Bring mixture to a boil, reduce heat and simmer five minutes. Don’t let liquid reduce too much or you may throw off the seasoning. To test seasoning, cook one or two shrimp first and taste with the Remoulade Sauce; adjust spice in Shrimp Boil accordingly.
To assemble:
Prepare Remoulade Sauce; refrigerate until needed. Prepare Simple Vinaigrette Dressing; reserve until needed. Peel and devein shrimp. Prepare Shrimp Boil; add shrimp and simmer one to two minutes or until shrimp are cooked. Strain shrimp from Shrimp Boil. In medium bowl, toss shrimp in Remoulade Sauce to thoroughly coat; set aside.
In a separate medium bowl, toss cucumbers, radishes and frisee in Simple Vinaigrette Dressing. Evenly divide cucumber, radish and frisee mixture and place in center of each plate. Arrange shrimp on top of salad.
Recipe by Chef Randy Evans – Brennan’s of Houston, 3300 Smith St., Houston, Texas