|Food Safety in Shrimp Processing|
|by R.A. Eckhardt|
Provides a wealth of information and guidance for the proper implementation of food safety measures, and the consequent processing of shrimps safe...
Results 1 - 10 of 34 for shrimp remoulade
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Bring 2 quarts ... tablespoon salt. Add shrimp, return to ... stand in refrigerator overnight. Serve on bed of lettuce with lemon wedges. Serves 4 to 6.
Use as a ... For salad, place shrimp on a bed ... 2 pounds shrimp and drain. Mix all ingredients together. Add shrimp. Marinate 24 hours in refrigerator.
Prepare and cook shrimp. Combine mustard ... tablespoon salt. Bring water to a boil; then simmer about 30 seconds. Remove from heat and drain in colander.
1. Put all ... thicken to mayonnaise consistency. Chill. 3. Boil or saute shrimp until done. Let come to room temperature. Serve topped with remoulade sauce.
TO BOIL SHRIMP: Half fill ... in a steady stream. Chill. Serve shrimp on a bed of lettuce with tomato wedges. Top the shrimp with sauce. Serves 8 to 10.
Put eggs, paprika, ... remaining ingredients through parsley. Refrigerate 6 hours; remove lemon pieces. Place shrimp on bed of lettuce and dress with remoulade.
Combine all ingredients. Store in refrigerator. Makes 1 1/2 cups.
Or 1/2 cup ... to marinate the shrimps in this for ... If it is too tame, give it more hot mustard. If you still don't like it, give it to your friends.
In a blender ... longer or you will have puree. Chill sauce overnight. Arrange beds of lettuce on salad plates, top with shrimp, and cover with chilled sauce.
To prepare the remoulade sauce, combine the ... Meanwhile, shell the shrimp. Devein them ... Spoon the remoulade sauce over the shrimp and serve at once.
Result Page: 1
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