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Red Fish Grill Recipes

 


Gulf Shrimp Remoulade Salad

Category: Salads
Serving Size:

1 Quart of Remoulade

  • 4 ounces of creole mustard
  • 4 cloves of garlic
  • 1/2 onion
  • 1/4 teaspoon of chopped parsley
  • 1 egg
  • 1 cup of ketchup
  • 2 ounces of white vinegar
  • 2 ounces of worcestershire
  • 1 tablespoon of paprika
  • 1 stalk of celery
  • 1 teaspoon of salt
  • 2 tablespoons of crystal hot sauce
  • 2 stalks of green onions, sliced
  • 1/2 each lemons peeled and deseeded
  • 2 tablespoons of horseradish
  • 1/4 cup of salad oil

Puree all ingredients except oil and eggs together until smooth in food processor. Slowly add eggs, and then slowly incorporate oil.

 

Remoulade Salad

  • 4 ounces of shrimp for remoulade
  • 3 ounces of cut, washed, and sliced romaine lettuce
  • 2 2 ounce sliced rounds of yellow tomatoes
  • 1 ounce of breadcrumbs
  • 1 ounce egg wash
  • 1/2 ounce eggs, boiled and chopped for garnish
  • 1 ounce apple smoked bacon, crispy garnish
  • 1/8 ounce thinly sliced green onions
  • 1 1/2 ounces of remolded dressing

Bread tomatoes with eggwash, flour, eggwash then bread crumbs, in that order. Fry until golden brown. To build salad, see chef.

 


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