CREOLE REMOULADE
2 egg yolks % cup olive oil
1 tablespoon fresh lemon juice
Ч2 tablespoon Tabasco
1 teaspoon sweet paprika Ч4 cup finely chopped celery Ч4 cup finely chopped scallions Ч4 cup washed, minced parsley
2 tablespoons peeled and finely
1 tablespoon Creole mustard 1 tablespoon ketchup
1 tablespoon Worcestershire V2 tablespoon Dijon mustard
grated horseradish Ч2 tablespoon minced garlic
Ч2 tablespoon red wine vinegar
1. Put the egg yolks in a food processor and beat in the oil, followed by the remaining ingredients through the sweet paprika.
2. Turn off the processor and add the celery, scallions, parsley, horseradish, and garlic. Pulse once and chill in a clean bowl.
16 large shrimp
Ч2 gallon Beer Court Bouillon (page 239) Lemon and lime wedges, for garnish
1. Boil the shrimp in the court bouillon. (You can save the court bouillon for another use.) Chill.
2. Peel the chilled shrimp, discarding the shells, but leaving the tails on.
3. To assemble the dish, mound some slaw on each plate. Dip the shrimp into the chilled remoulade to coat all but the tailson a Creole Vinaigrette with Southern Slaw
This refreshing dish is a gustatorial swing through several regions on the southern side of our planet. The Mississippi delta, the Carolina low country, the Caribbean, and South America all come together in this dish.
It is usually necessary to prepare seviche about 12 to 16 hours before serving. You can make excellent seviches with such things as thinly sliced scallops that are marinated only for an hour or so. Texturally, they will be inviting. However, the same cannot be said of half-pickled shrimp.
It is fine to prepare the sauce creole a day or two in advance of making this dish.
Serves 4
pound large shrimp, shelled and deveined, cut in half laterally pound snapper fillets, cleaned and cut into strips 2'/г inches long by % inch wide
tablespoons whole black peppercorns
tablespoon whole coriander seeds cup freshly squeezed lemon juice cup freshly squeezed lime juice cup freshly squeezed orange juice cup extra virgin olive oil bay leaves
CREOLE VINAIGRETTE
cups Sauce Creole (page 226) cup Spanish vinegar cup extra virgin olive oil
cup Southern Slaw (page 44) jalapenos, stems and seeds removed, diced
red peppers, stems and seeds removed, diced
yellow peppers, stems and seeds removed, diced
red onion, peeled and diced medium-small
tom1. Place the shrimp in one glass or stainless steel bowl, and the snapper in another.
2. Toast the whole black peppercorns and coriander seeds by putting them in a dry skillet together and heating a few minutes. Shake the pan occasionally. Cool, then put a mixture of peppercorns and coriander seeds in two cheesecloth bags and tie tightly. Add the cheesecloth bags to the bowls of fish and shrimp.
3. Equally divide the lemon juice, lime juice, orange juice, olive oil, and bay leaves between the two bowls.
4. Refrigerate, gently tossing the seafood around in the marinade periodically to insure even marination. The snapper will "cook" before the shrimp. When it is done, pull it out of the marinade, put it on a plate, and refrigerate.
5. Prepare the basic sauce creole if you have not already done so. Puree the sauce in a food processor, adding the vinegar and oil at the end. Pour into a clean bowl and chill.
6. Prepare the slaw and chill.
7. Remove the shrimp from the marinade, put on a plate, and chill. Discard seviche liquor.
8. When ready to serve, arrange slaw in the center of each plate and spoon the creole vinaigrette around the mound. Alternate the shrimp and snapper evenly around the slaw. Randomly scatter the diced jalapenos, red peppers, yellow peppers, red onion, tomato, and cilantro leaves over the fish. Serve.ato, concassee sprigs cilantro. Arrange the shrimp near the slaw and serve with lemon and lime wedges.