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| Shrimp Rémoulade ~ Royal Chef Devlin Roussel's For the Spicy Rémoulade 3/4 yellow onion, chopped 1/4 bunch celery, diced 5/8 cup garlic, chopped 1/3 bunch green onions, chopped 1+5/8 quarts mayonnaise 1/2 cup creole mustard 1/3 cup apple cider vinegar 1/3 cup red wine vinegar 3+1/4 tablespoons Worcestershire Sauce 2+3/8 teaspoons Crystal's Hot Sauce 1/4 cup Old Bay Seasonings Rough chop the vegetables and combine with all other ingredients and place in blender. Puree until smooth. Shrimp Rémoulade Napoleon 3 slices green tomato. 1/2 inch thick 4 ounces medium Louisiana shrimp, boiled/peeled 2 ounces Spicy Rémoulade 1 boiled head-on shrimp for presentation 1 teaspoon green onion, sliced 1 cup flour 2 eggs, beaten 1/4 cup milk 1 cup bread crumbs oil for frying 1. Combine eggs and milk. Place flour and bread crumbs in separate bowls. Dip each tomato slice in flour, then in egg wash, and finally coat with bread crumbs. 2. Deep fry the tomatoes in 350 degree oil for 2 minutes. Allow tomatoes to drain for 1 minute and assemble. 3. Place 1 tomato on the base of the plate, toss 1/2 of the shrimp with 1/2 of the sauce. Place this mixture on top of the tomato. Top with another slice and repeat the process. 4. Top with the third tomato, and garnish with the head-on shrimp and green onions. |