Friday, June 8, 2018

that remoulade i was talking a month ago.

Now that summer is in full swing here in the Midwest (hottest May on record in over 50yrs), I've completely reverted to a few easy, but good solid standbys. #1 on the list is roasted shrimp with a dijon remoulade.  #2 is a good margarita.

If you follow me on Instagram, you've seen me dipping my shrimp on a regular rotation. I use Ina Garten's recipe for Roasted Shrimp because it's already perfect, but I've never been a huge fan of cocktail sauce. The Palm Beach Grill serves their shrimp w/ a Dijon sauce that is so good, and I've been trying to replicate it for a while (I'm not even sure if what I've arrived at is techincally a remoulade).  Below is the recipe for a sauce that pairs perfectly with everything from roasted shrimp, to a salad of romaine and garlic scapes, or on top of scrambled eggs and toast.  It will last in the fridge for much longer than you'll be able to keep it around.

Dijon Remoulade:

1/4 cup good mayonnaise (personally, I like Dukes - I've also made this using vegan mayonnaise and it's still quite good)
1 generous tablespoon Dijon mustard
1 tablespoon olive oil
1/2 teaspoon smoked paprika
1 teaspoon minced garlic
pinch of garlic powder
pinch of sea salt

Combine all ingredients in a bowl, and mix thoroughly using a small whisk or a fork.  Mixture should be homogenious and very creamy. Dip Trip, Flip Fantasia.

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