Grilled Shrimp Rémoulade
Serves: 3
Estell Schumm
1 January 1970
Based on User reviews:
60
Spice
53
Sweetness
51
Sourness
41
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 cup
Wine Vinegar (white-)2 cup
Vegetable Oil3 tbsps
Parsley (minced fresh flat-leaf)2.5 tbsps
Horseradish (drained bottled)2.5 tbsps
Dill Pickle (minced)2 tbsps
Green (minced scallion)2 tsps
Paprika (not hot)1.5 tsps
Cayenne2.25 tsps
Salt1 tsp
Black PepperDirections:
1
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
2
Snip through shells of shrimp down middle of back using scissors, exposing vein and leaving tail and first segment of shell intact
3
Devein shrimp, leaving shells in place
4
(Shells will prevent shrimp from becoming tough on outside when grilled
5
) 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
6
Prepare grill for cooking
7
If using a charcoal grill, open vents on bottom of grill, then light charcoal
8
Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds
9
If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high
10
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
11
When just cool enough to handle, push shrimp off skewers into rémoulade, then toss to combine well and cool at least 15 minutes
12
Serve warm or at room temperature
13
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
14
Snip through shells of shrimp down middle of back using scissors, exposing vein and leaving tail and first segment of shell intact
15
Devein shrimp, leaving shells in place
16
(Shells will prevent shrimp from becoming tough on outside when grilled
17
) 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
18
Prepare grill for cooking
19
If using a charcoal grill, open vents on bottom of grill, then light charcoal
20
Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds
21
If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high
22
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
23
When just cool enough to handle, push shrimp off skewers into rémoulade, then toss to combine well and cool at least 15 minutes
24
Serve warm or at room temperature