Friday, April 13, 2012

New Shrimp Remoulade

The next few recipes I'm going to take from Chef Paul's cook book, Fork in the Road  It was published in 1993. It was his way of cooking the childhood favorites but in a  lighter style. I will start with a classic dish that we begin our meals with, Shrimp Remoulade. Since he didn't want to mess with tradition too much he re-vamped it with as little still the keeping of the old goodness that would allow!
Seasoning mix
1 tsp sweet paprika
New Shrimp Remoulade
1 tsp garlic powder
3/4 tsp onion powder1/2 tsp salt
1/2 tsp dry mustard
1/2 tsp dried sweet basil leaves
1/2 tsp dried thyme leaves
1/4 tsp white pepper
1/4 tsp black pepper
1/4 tsp cayenne pepper

1 lb unpeeled headless shrimp (medium)
1/2 cup nonfat mayonnaise
1 Tb ketchup
1/2 cup onions (minced)
1/2 cup bell pepper (diced green)
1/2/cup celery (diced)
1/4 cup cucumber (peeled & diced)
1 Tb  plus 1 tsp balsamic vinegar
1 tsp creole mustard
1 tsp Dijon mustard
1 Tb Worcestershire  sauce
1 cup defatted seafood stock *
2 1 gram artificial sweetener **
* this is the way Chef Paul defats all stocks. Refrigerate over night. The next day pack mesh strainer with crushed ice place strain over pot large enough to hold all the stock. Carefully pour stock over the ice in a steady circular stream. No thicker than a pencil. to remove all the fat this may have to repeated at least twice.
**many of our recipes, not just deserts, call for some kind of sweetening. Chef Paul says to combine2 different ones. Experiment as to the amount of your taste liking
Combine seasoning mix in a small bowl. Sprinkle shrimp with a Tb mix well and set aside.
Combine 1/4 cup each of  all the veggies with the Creole mustard, Dijon mustard, vinegar and Worcestershire sauce in a blender and puree. (makes about 1 2/3 cups) set aside
pre-heat heavy skillet over high heat (4 min.) add the balance of the veggies. Cook 1 min. add 1/2 cup stock stir/scrape making certain you get all the bits of flavor. Cook down til most of the liquid evaporates, the veggies begin to stick and get hard. When a good crust forms add the other 1/2 cup of stock and shrimp. Bring to boil cover for 30 seconds turn off heat and set aside for 5 min.
Remove shrimp, put in container place in refrigerator allow to chill. Transfer everything else to blender and purée til smooth and chill with shrimp. Serve when all is chilled


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