Subj : St. Donald 09
To   : All
From : Dave Drum
Date : Wed Jul 14 2021 20:08:16

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Donald Link's Shrimp Remoulade
 Categories: Seafood, Sauces, Chilies, Herbs, Citrus
      Yield: 5 Servings
 
      1 c  Kosher salt
      1 tb Cayenne
     10    Bay leaves
      2    Lemons; sliced
      2 lb Medium-large shrimp in the
           - shell
      1 c  Sauce Rémoulade
    1/2    Head iceberg lettuce; thin
           - sliced

MMMMM----------------------SAUCE REMOULADE---------------------------
    1/4 c  Grated yellow onion
      1 c  Mayonnaise
      2 tb Whole-grain mustard
      2 tb Chopped fresh parsley
      2 tb Chopped fresh tarragon or
           - chervil
      2 tb Prepared horseradish
    1/4 ts Cayenne
    1/4 ts Paprika
           Grated zest & juice of 2
           - lemons
      1 ts Kosher salt
 
  REMOULADE: Use a rubber spatula to combine all
  ingredients in a mixing bowl. Refrigerate for at
  least an hour. Makes 1 1/2 cups.
  
  SHRIMP: Combine the salt, cayenne, bay leaves, and lemon
  slices in a large pot with 1 gallon water and bring to a
  rolling boil over high heat. Add the shrimp and cook
  until the shrimp are bright pink and just cooked
  through, 3 to 3 1/2 minutes. Immediately pour two gallons
  of ice into the pot and allow the shrimp to cool
  completely in the poaching liquid (this should take 5 to
  10 minutes). Peel. Toss the peeled shrimp with the sauce
  and serve over the lettuce.
  
  Serves 4 to 6 as a snack or light meal.
  
  You’ll need only a portion of this recipe for 2 pounds
  of shrimp. The remainder will keep in the fridge for two
  to three days, and will make a quick meal when tossed
  with more shrimp or crab, or slathered on a fried fish
  sandwich.
  
  RECIPE FROM: https://www.louisianatravel.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Once a woman has forgiven her man, she must not reheat his sins for lunch.

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