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How To make Shrimp In A'Warm Remoulade'

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Rustic Rub: 8 tablespoons paprika
3 tablespoons cayenne pepper
5 tablespoons fresh ground black pepper
6 tablespoons garlic powder
3 tablespoons onion powder
6 tablespoons salt
2 1/2 tablespoons dried oregano
2 1/2 tablespoons dried thyme
Shrimp: 1 pound medium shrimp, peeled, leave tails on

deveined
2 tablespoons vegetable oil
1/4 cup dry white wine
Remoulade Sauce: 1/4 cup fresh lemon juice
3/4 cup vegetable oil
1/2 cup onions :

chopped
1/2 cup green onions

chopped
1/4 cup celery :

chopped
2 tablespoons garlic -- chopped
2 tablespoons prepared horseradish
3 tablespoons whole-grain mustard
3 tablespoons yellow mustard
3 tablespoons ketchup
3 tablespoons chopped parsley
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/8 teaspoon ground black pepper
Extras: 1/4 cup green onions

chopped
4 cups angel hair pasta :

cooked & drained
Rustic Rub: Combine all ingredients in a bowl; mix well. Set aside for immediate use and stoer leftovers in an airtight container for up to three months.
Shrimp: Rub shrimp with 2 tablespoons rustic spice rub. Heat oil in skillet over medium heat. Saute shrimp for 3-4 minutes. Add 1/4 wine and cook for 1 more minute. While this sautes...
Remoulade Sauce: In a food processor, combine all Remoulade ingredients and process for 30 seconds.
After the shrimp has sauteed for about 4-5 minutes with the spice rub and wine, add 1 cup of the remoulade sauce from the processor and simmer for about 2 minutes. Add chopped green onions to finish.
Spoon shrimp and sauce over cooked angel hair pasta and serve.

How To make Shrimp In A'Warm Remoulade''s Videos

Let's Cook! Crispy Shrimp Rolls from a Super Yacht Galley

Something completely new for me - I filmed a recipe video! We're making Crispy Shrimp Rolls (Shrimp Po' Boys, whatever you want to call em) and I'll break it all down for you in this video. On the menu today is:
Crispy Shrimp Rolls
Poppy & Sesame Seed Slaw
Chef's Salad with Honey Nuts
Cauliflower and Celeriac Soup

Big thanks to Kamikoto Knives - visit

for a 50USD discount!

Hot Dog Buns: Makes approx 20-22 (based on a recipe from @chef_sam_holloway)
1500g bread flour
750g lukewarm milk
150g butter (room temperature)
150g sugar
15g salt
21g dry active yeast
2-3 tablespoons of water

In a small box, mix the yeast & water together with a pinch of sugar, stirring well.

Tip the flour, sugar, salt and butter into the bowl of a stand mixer, and pour in most of the milk (leaving a splash or two behind in the jug) Tip in the activated yeast mixture, being sure to scrape all the yeast in.

Start kneading with the dough hook, and over the first 2-3 minutes monitor to see if it needs the extra milk - if it looks a bit dry and shaggy, add it in. Stop adding in the milk if it starts looking sticky.
It will take about 10min for the dough to properly come together in the stand mixer, it should be slightly shiny looking, smooth and spring back when you poke it with a finger.
Place the dough into an oiled container (or bowl) and cover, put in a warm place to rise for 1hr or until doubled in size.
Get your baking trays ready, lined with parchment or silpat mats.
Tip the dough onto your work surface and press it out into a rough rectangle. Cut in half lengthways, and then start cutting each half into little rectangle shapes (makes more sense when you watch the video!) You can weigh each one if you are being particular, these ones are about 100-120g (1.5kg flour size mix makes 22 rolls). Otherwise just eyeball it - they will turn out fine!
Flatten each little rectangle down then roll up into a long sausage. Firmly pinch the edges together to make a seam, the roll a few times on the bench to even things out. Place seam-side down (v important) on the baking tray. Each roll should be about 1cm (1/2 inch apart). This means they'll rise to touch each other and get that authentic look! Cover and leave to prove for another 45min-1hr. They are ready when almost doubled, and when you poke them, your finger should leave a little dent. If you poke and it bounces back smoothly, it needs to prove more.

Heat your oven to 200 Celsius / 390 Fahrenheit. Slide the rolls in gently, and for extra bonus points, splash a ¼ cup or so of hot water directly onto the bottom of the oven to create some steam (alternatively, fill a spray bottle with water and spray around the oven.) This helps the rolls rise and also creates a nicer crust.

Every oven is different so its tricky to give an exact time when they'd be ready, but I'd say approximately 10minutes. They should be a nicely golden brown, and feel 'light' when you lift them. It's totally okay to open the oven door and check around the 9 minute mark - even tear into one if your feeling nervous! When done, pull off the tray and onto a wire rack to cool.

Once cool, tear apart and you're ready to go!

Remoulade:
1.5 cup grated or julianned celeriac
2-3 spring onions
1 clove garlic, crushed
1 tablespoon wholegrain mustard
1 tablespoon horseradish
Juice from half a lemon
Generous splash Tabasco
Generous splash Worcestershire Sauce
Salt & pepper to taste
1 cup mayonnaise
Nice to add but not essential: chopped parsley, sprinkle of paprika, sprinkle of celery seeds

Mix thoroughly, taste to make sure you're happy with it (add more tabasco etc) then set aside.

Shrimp:
Toss the shrimp in 1 cup buttermilk
Combine:
1 cup AP flour
¼ cup cornflour
1tsp garlic powder
1tsp mild paprika
½ tsp oregano
½ tsp thyme
½ tsp cayenne pepper
½ tsp black pepper

Pull the shrimp from the buttermilk and toss in the flour, making sure they are completely covered.
Deep or shallow fry at 170-180 celsius until just cooked through, about 3-4 minutes.

Poppy & Sesame Seed Slaw:
2 sticks of celery, thinly sliced
1 cup shredded red cabbage
1 cup shredded white cabbage
2 carrots, peeled into ribbons

Dressing:
1 teaspoon red wine vinegar
1 teaspoon agave syrup
1 tablespoon olive oil
Sprinkle of black poppy seeds
Sprinkle of sesame seeds
Salt and pepper

Mix the veg in a large bowl, mix the dressing in a small bowl and only combine just before serving. Use your hands!

Shrimp Po' Boy and Thick Chips (3.15)

Some foods travel better than others. If you want a hot Po Boy with crisp shrimp, cool iceberg lettuce and tangy remoulade then delivery isn't going to cut it. You'll have to make it yourself. It's shockingly simple and even more shockingly delicious. What are you waiting for? Make it tonight!

For more great content visit us at dishingouteats.com and check us out on Instagram @dishingouteats ! Be sure to tag us if you make this or any other dish and let us know what you think!

Shrimp Po’ Boy and Thick Chips Dish Guide
Serves 4

For the Shrimp Po’ Boy
1 lb medium shrimp, peeled and deveined
¼ cup hot sauce
Enough buttermilk to cover the shrimp in a bowl
1 cup corn meal
1 cup AP flour
1 T Cajun seasoning
Pan or skillet with about ½ inch of oil in it
2 Roma tomatoes, sliced thinly
2 cups shredded iceberg lettuce
4 French style rolls
Remoulade sauce (recipe to follow)

Add the shrimp to a bowl and cover with the buttermilk and add the hot sauce. Mix and let marinate at least 15 minutes up to overnight in the fridge. Heat the oil in the skillet to about 350 degrees. Add the corn meal, flour and Cajun seasoning to a large bowl and mix thoroughly. Remove the shrimp from the buttermilk and add to the corn meal/flour mixture. Toss the shrimp to coat them thoroughly. Carefully drop the shrimp into the oil and cook for 3 minutes. Flip and cook another 3-4 minutes or until golden brown. Remove to a wire rack to drain and continue cooking shrimp in as many batches as needed.

To serve cut the roll down the middle leaving a “hinge”. Toast the roll briefly in a warm oven. Layer down a few slices of tomato, a bed of iceberg, 5-6 shrimp and top with remoulade.

For the Remoulade
1 ¼ cups mayo
¼ cup creole or whole grain mustard
1 T smoked (or regular) paprika
1 t cajun seasoning
1 t hot sauce
1 T prepared horseradish
2 t capers
2 small dill pickles, minced (about ¼ cup)

Mix all ingredients in a bowl and stir to combine. Taste and adjust flavor levels as desired.

For the Thick Chips
2-3 Large russet potatoes sliced into 1/3 inch thick rounds
¼ cup olive oil
1 t ground turmeric
Cajun seasoning or salt and pepper to taste

Mix all ingredients together in a bowl and ensure all potatoes are thoroughly coated in the oil and seasoning. Put on a baking tray and bake in a single layer and back for 50-60 minutes at 425, removing the potatoes and flipping them all over every 15 minutes. Garnish with parsley or chives if desired and serve immediately.

Dish Notes
If you want a more tender or chewy thick chip either cut the potatoes thicker or cook them less. If you don’t like spicy foods then omit the hot sauce and Cajun seasoning and opt to season with salt and pepper. The Cajun seasoning has lots of herbs and spices in it though so you will definitely miss out on that authentic New Orleans Po’ Boy flavor. If you don’t like shrimp you could do this same technique with oysters (very common) or chicken breasts or thighs cut into bit sized pieces.

Mardi Gras recipes with Chef Kevin Belton

Chef Kevin Belton has some Mardi Gras recipes.

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HOW TO MAKE PERFECTLY BOILED SHRIMP!!

There is nothing better, in my opinion than perfectly delicious shrimp and a delicious dipping sauce. Peel and eat shrimp come in a close second, but if we can eliminate the peeling even better. Today I am sharing with you how to make pot of perfectly boiled shrimp with some of the seafood boil seasoning that we shared in a previous video. Served with some delicious and traditional, spicy remoulade sauce that we recently shared. This is a great way to enjoy shrimp all year round, but in the summer it seems to be plentiful, especially in the coastal regions and when you know how to make it yourself, using traditional cooking techniques, you will look like a pro in the kitchen!

Shrimp are a favorite in our house and I have yet to meet a person who did not love them, boiled, steamed, fried or broiled. I know you are thinking of Forest Gump right now aren't you? With good reason! Shrimp is super versatile! Knowing how to cook it is the first step to enjoying it. Perfectly cooked boiled shrimp can be a hard thing to master, but I promise there is not difficult path to this task.

We will be using some of the seafood boil seasoning we presented in a previous video. You can find that here:

I am using 2 pounds of 16/20 Argentine red shrimp. You can feel free to use what you like. Fresh, frozen, up to you. I am using a frozen variety that we enjoy when we cannot source larger shrimp and we wanted to use these nice large ones today. Don't be confused by the numbers. They are merely an indicator of approximately how many shrimp you will find in a pound depending on their size. These 16/20 size are a favorite. 10/15 size are great when you really want to impress and they make for a great dinner presentation.

This all begins so simply with shrimp and water. You could stop there, but if you really want to make your shrimp ultra delicious you will want to build a seasoned water. What you would call a Court Bullion in culinary school. This is a quickly-cooked broth used for poaching foods, most commonly fish or, in this case, shrimp. A seasoned water that will help to season what is cooked in it.

To start your court bullion, you will need at least enough water to cover what you are are cooking. For the 2 pounds of shrimp I am using around 10 cups. Add in 1/4 cup of kosher salt or 2 tablespoons of fine salt. Stir well to dissolve. Add in a couple tablespoons of your favorite seafood seasoning and two lemons that you have squeezed into the water and add the shells in as well. This will help to really flavor the water and the shrimp.

Next we need to make a bouquet garni. This is nothing more than a bundle of spices that will further flavor the water. In this case we are using 1 cup of our homemade seafood boil seasoning. I poured this into a square that I cut from a new flour sack towel and fashioned this into a begger's purse then tied tightly with kitchen twine so it will not unravel in the pot. This will help you have less of a mess in the end with loose spices in the water.

Add all of these ingredients to the pot, bring to a simmer and allow this to simmer for 10 to 15 minutes to allow the flavors to concentrate and meld. Once the water has fully simmered remove the bouquet garni from the pot and turn the heat down to low or even turn it off. Add the shrimp and allow them to have a bit of a warm swim for no more than 5 minutes. Remove the shrimp to an awaiting ice bath. That is just a bowl, large enough to hold the cooked shrimp, some water and some ice. This will stop the cooking process and help the shrimp to cool down making them perfectly ready to enjoy.

Now you can drain the shrimp from the ice bath and serve as you like. Use the shrimp, chopped up in delicious salad. Serve in a traditional shrimp cocktail or in a fun Mexican style shrimp cocktail or as a shrimp Louis salad with cool romaine lettuce and some of that delicious remoulade sauce. The fact that you can prep delicious shrimp and have them on hand in your fridge for quick high protein snacks is a real plus. Especially if you are trying to eat better and have delicious foods on hand.

I hope you give this method for cooking perfectly boiled shrimp a try, sometime soon and I hope you love it!

Happy Eating!!

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How to Make Warm Winter Panzanella | Rachael Ray

Watch Rach show you how to make a warm winter panzanella with roasted tomatoes and sauteed squash that's great as a main or side dish.

All About Oysters & Fried Oyster Po’ Boys

In this video, we’ll be making a semi-traditional New Orleans Po’ Boy sandwich with gently fried oysters and a zesty remoulade.

Jordi St. John of Merritt Island Oysters and John Herrigel of Maine Oyster Company provided the oysters and were here during the live cooking demo showing us their tips and tricks for shucking!

Here's the recipe:

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