Hi friends! This is a quick & easy , yet delicious dish. Our family has been a little “under the weather ‘ so I figured we could use some rice to help our tummies hold things in ! We live in Miami where fresh shrimp is fairly accessible, so I decided to make this quick dish. Most markets these days offer good quality wild caught shrimp. ( yes, even in Ohio !) I occasionally buy the bag of frozen wild caught shrimp from the fresh market to keep on hand for times like this. so, let’s get started :
Place uncooked, peeled & deveined shrimp in a colander & rinse thoroughly . In a pot, bring salted water to a boil. Turn the heat down a notch once boiled and add your shrimp. poach for 1-2 minutes, ( until shrimp turns pink ) then remove from water with a slotted spoon and toss in a bowl with your remoulade sauce. you can serve this tasty dish over rice of your choice. Tonight it was just a quick mixture of brown rice with quinoa. If there’s any extra sauce, drizzle it over the rice & shrimp, garnish with parsley & serve!
REMOULADE SAUCE RECIPE :
1/2 cup mayo ( I like mayo with avocado oil ) ,
1/4 cup spicy brown mustard or creole mustard if you have it!
1 tablespoon prepared horseradish
1 – 2 tablespoon sweet pick relish ( or pickle juice)
1 teaspoon hot sauce ( we prefer Frank’s red hot!)
I used 2 teaspoons of Flavor God’s ” Everything spicy ” seasoning
( you can sub 1 teaspoon cajun spice or cayenne pepper plus 2 teaspoons of paprika )
mix all of the ingredients together and let chill in fridge for an hour before serving. This is also great on crab cakes, fried chicken, etc.
Hope you enjoy !
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