Best Grilled Shrimp Rémoulade Recipes

CAJUN-SPICED GRILLED SHRIMP WITH REMOULADE

Steps:

• For the shrimp: Add the lemon juice, olive oil, Cajun spice and 1/2 teaspoon of salt to a medium bowl and whisk to combine. Add the shrimp and toss to coat them in the spice mixture. Allow the shrimp to marinate while you make the remoulade. Do not marinate shrimp longer than 20 minutes.
• For the remoulade: Add the mayonnaise, sour cream, Cajun spice, ketchup, mustard, parsley, lemon zest and 1/4 teaspoon salt to a bowl and whisk to combine. Refrigerate until ready to serve.
• Preheat a grill pan over medium-high heat. When the pan is hot, add the shrimp in an even layer. Allow the shrimp to cook for 2 minutes, then flip them and cook until they are just opaque and the tails are pink, about another minute. Remove the shrimp to a serving platter, garnish with parsley and lemon wedges and serve with remoulade.

GRILLED SHRIMP AND ANDOUILLE PO-BURGERS WITH REMOULADE SLAW

Steps:

• Pulse andouille in a food processor, and transfer to a mixing bowl. Pulse shrimp, ancho, salt, and pepper in the processor, and transfer to the mixing bowl. Gently combine with the remaining burger patty ingredients. Form 8 patties, 1/2 inch thick, and transfer to a wax paper lined sheet pan. Cover with plastic wrap and refrigerate at least 1 hour. Combine remoulade ingredients, but not the slaw, in a food processor or blender and puree. Transfer to a bowl and refrigerate at least 1 hour. Taste and adjust pepper, cayenne, or salt if necessary. Toss remoulade with the slaw and transfer to a zip-top bag. Refrigerate if not assembling burgers immediately. Preheat oven as directed by the dough package. With a knife, divide dough into 8 equal pieces. Place dough buns, sufficiently spaced and seam-sides down, on a sheet pan sprayed with cooking spray. Set a second sheet pan, its bottom sprayed with cooking spray, on top of the buns, and bake as directed by the dough package. Preheat the oil in a heavy duty pot over medium high heat. Combine in a large mixing bowl the flour, corn meal, salt, pepper, cayenne, and garlic powder. Combine in a second mixing bowl the buttermilk, beer, and hot sauce. Cut the ends from the onion and peel. Cut the onion into 4 even rings, then halve the rings and separate into individual crescents of onion. Coat about 1/3 of the onion in the wet ingredients, then toss in the dry ingredients, then gently transfer to the oil. Fry about 10 minutes, until the onions are golden. Remove the onions from the oil with a spider strainer or slotted spoon and transfer to paper towels to cool. Repeat in 2 additional batches. Preheat grill to medium high. Spray burger patties on both sides with cooking spray. Grill until shrimp is fully cooked, about 5 minutes per side. Slice buns. Distribute fried onions equally on buns. Place burger patties on buns. Top each burger with equal amounts of slaw. Secure with toothpicks.

GRILLED SHRIMP RéMOULADE

Steps:

• To make rémoulade, whisk together mustard and vinegar in a large bowl until combined well, then whisk in 2/3 cup oil with parsley, horseradish, pickle, scallion, paprika, cayenne, 1 1/4 teaspoons salt, and 1/2 teaspoon black pepper.
• Snip through shells of shrimp down middle of back using scissors, exposing vein and leaving tail and first segment of shell intact. Devein shrimp, leaving shells in place. (Shells will prevent shrimp from becoming tough on outside when grilled.) Toss shrimp with remaining 1/4 cup oil, remaining teaspoon salt, and remaining 1/2 teaspoon black pepper in a large bowl, then thread about 6 shrimp (through top and tail, leaving shrimp curled) onto each skewer.
• Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.
• Grill shrimp on lightly oiled grill rack, covered only if using a gas grill, turning over once, until just cooked through, 3 to 4 minutes total.
• When just cool enough to handle, push shrimp off skewers into rémoulade, then toss to combine well and cool at least 15 minutes. Serve warm or at room temperature.