Subj : BH&G 2936
To   : All
From : Dave Drum
Date : Sun Jun 06 2021 12:51:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Grilled Shrimp Remoulade
 Categories: Seafood, Dairy, Herbs, Chilies
      Yield: 4 Servings
 
    1/4 c  Mayonnaise
    1/4 c  Plain yogurt
      1 tb Chopped flat-leaf parsley
      1 ts Dijon mustard
    1/2 ts Hot sauce
      2 ts Ground cumin
      2 ts Paprika
      1 ts Ground coriander
    1/2 ts Garlic powder
    1/4 ts Salt
    1/8 ts Fresh ground pepper
     36    Raw shrimp; peeled,
           - deveined
 
  EQUIPMENT: 4 (12") skewers
  
  TO PREPARE SAUCE: Mix mayonnaise, yogurt, parsley, mustard
  and hot sauce in a small bowl. Cover and refrigerate.
  
  PREHEAT GRILL TO HIGH. To prepare shrimp: Combine cumin,
  paprika, coriander, garlic powder, salt and pepper in a
  large bowl. Add shrimp and toss to coat with spices.
  Thread the shrimp onto four 12" skewers. Oil the grill
  rack. Grill the shrimp until just cooked through, about 3
  minutes per side. Carefully remove the shrimp from the
  skewers. Serve immediately, with the sauce.
  
  TIPS: When using wooden skewers, wrap the exposed parts
  with foil to keep them from burning. (Contrary to
  conventional wisdom, soaking skewers in water doesn't
  protect them.)
  
  To oil a grill rack: Oil a folded paper towel, hold it
  with tongs and rub it over the rack. (Do not use cooking
  spray on a hot grill.)
  
  MAKE AHEAD TIP: Cover the remoulade sauce and refrigerate
  for up to 1 day.
  
  Eating Well | September 2015
  
  MM Format by Dave Drum - 17 September 2015
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Every civilization that has ever existed has ultimately collapsed.
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