Creole Boiled Shrimp Remoulade with Grandma’s Pickles and Avacado Coulis

Serves 6

Ingredients:
18 each shrimp, large, peeled and devained
1 gallon shrimp stock or water
1 cup salt
¼ cup cayenne pepper
2 each lemons, quartered
2 each bay leaves
¼ cup black peppercorns, whole
¼ cup thyme, dried
¼ cup allspice, whole
12 ounces remoulade sauce*
1 cup grandma’s pickled cucumbers, well drained*
6 ounces avocado coulis*
1 ounce micro greens
2 Table. olive oil
3 each green onions, green only, sliced thin
salt and white pepper
*Recipe follows

Method:
In a large stock pot place the shrimp stock, salt, cayenne pepper, lemons, bay leaves, peppercorns, thyme and allspice. Bring to a boil and allow to simmer for 15 minutes to incorporate flavors. Add the shrimp, cook for 1 minute and remove from the heat.  Allow shrimp to cook and cool in this liquid to absorb the flavors well.  Drain the shrimp well and chill.

To assemble: On each of 6 large plates place a 1 ounce pool of avacado coulis.  In a bowl toss the shrimp with the remoulade sauce, taste and season with salt and pepper if needed.  Place 3 shrimp on each plate in the middle, tails out. Divide up the cucumbers and place a pile in the middle of the shrimp.  Toss the micro greens with the olive oil and season with salt and pepper to taste.  Place a pinch of greens on top of the pickles and sprinkle with the green onions.
 

Grandma’s Pickled Cucumbers

Serves 15

Ingredients:
4 cucumbers, peeled and sliced very thin
2 cups white vinegar
2 cups sugar
2 onions, julienne
8t celery seed

Method:
Combine sugar and vinegar; stir until sugar is dissolved.  Combine the cucumbers, onions and celery seed; pour vinegar mixture over.  Allow to marinate for at least 30 minutes before using. Strain after 4 hours or cucumbers can become soggy.  Save the vinegar for another use.
 

Remoulade Sauce

Makes 3 cups

Ingredients:
3 oz. lemon juice
9 oz. peanut oil
6 oz. onion
1 bunch green onion
3 oz. celery
9 cloves garlic
3 table. horseradish
4-½ table. creole mustard
4-½ table. yellow mustard
4-½ table.ketchup
½ bunch Italian parsley, leaves only
cayenne pepper
black pepper

Method:
Add all ingredients excluding oil to Cuisinart and blend.  Slowly add oil to emulsify. Season with cayenne and black pepper to taste.
 

Avocado Coulis

Makes 2 cups

Ingredients:
2 each avocados, ripe
1-1/2 cups sour cream
2-4 Table.lime juice, fresh, strained
salt and white pepper

Method:
In a food processor combine the avocado and sour cream.  Run for 1 minute to mix.  Add lime juice, salt and pepper to taste. Pass through a fine mesh strainer and thin with a little water if coulis is too thick. It should be sauce consistency.

Home | Menus | Wine & Beer | Private Events / Catering | Recipes | Make A Reservation
Press | Art | Current Promotions | Mother’s Day | Location | Contact Us
 

Need a hotel room? Find Las Vegas Hotels here.