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| Fried Green Tomatoes with Shrimp Remoulade |
Derek has been making some fantastic meals lately, offered to make dinner tonight, which is my night to cook, and he brought me Casablanca lilies yesterday (my favorite!) What do you think he’s up to? Ha! I think he’s trying to be a perfect boyfriend and I'll take it! A few nights ago, he made fried green tomatoes with Shrimp Remoulade; the green tomatoes were from our garden and he made the remoulade sauce from scratch. We both use my friend Rob’s recipe for boiled shrimp, and it’s better than any professional chef’s recipe I’ve ever found. You put the shrimp in plain boiling water for a teeny couple of minutes, or just until they turn pink, and then you drain them and throw them in a pot of room-temperature water with all the seasonings. I like to use Rex Crab Boil when I can find it, because I grew up with it and it was my maternal grandfather’s company, New Orleans Imports. Use twice as much as you think you’ll need and add plenty of salt, some cayenne pepper and a few lemon slices (optional). Let the shrimp soak in that mixture for an hour or so; if you don’t have that much time, use even more seasoning. The amount is really a matter of taste, but I use about ½ C for two pounds of shrimp, and I usually throw in some liquid crab boil, too, but that’s almost impossible to get in Indianapolis. I like my boiled shrimp cold, but again, that’s a matter of personal taste.Boiled shrimp are one of my favorite things to eat in summer. They’re cold and spicy, relatively healthy, easy to peel, and very versatile. Derek didn’t make enough for leftovers the other day, but I love to make spicy shrimp potato salad. Shrimp and potatoes: two of the best foods on the planet!
I like the food articles and the detail you go into in explaining what is in them and what they taste like. Your good stories about both of your guys' love for food are a great read. Photos of the food are of course necessary as well. Stories of your life, hmmm, maybe, but I dont want to hear about Old Man calling you schmoopie and what a great kisser he is. xo J
ReplyDeleteLOL, OK, J. I will try to refrain from that if I can help it.
ReplyDeleteThe fried green tomatoes and shrimp look incredible. Thanks for the recipe for boiled shrimp. Post the remoulade recipe please when you get a chance -- mine was on some index card in my mom's old house -- but then she moved and donated all my stuff to Bridge House.
ReplyDeleteI think Derek uses Paul Prudhomme's recipe, but we often substitute some of the ingredients if we don't have all of them. I'll ask him what recipe he used; I know it's a red remoulade, with no mayo
ReplyDeleteOooh - red remoulade with no mayo. Now I am intrigued. Mine was basically homemade mayo (you know the olive oil thing in the blender -- but no egg) with lots of fresh creole seasonings mixed in. I remember Hungarian paprika made it red. My father told me it was mortal sin to put ketchup in it. - Meg
ReplyDeleteI believe it IS a mortal sin to use ketchup in remoulade sauce. This one turned out more green than usual because Derek put a lot of just-picked parsley in it. When I make it, I use a lot of paprika, Creole mustard AND horseradish, olive oil, lemon juice and zest! and loads of garlic, green and/or red onion, celery and celery leaves, parsley and whatever else is around and sounds good at the moment! I think I've even used bottled chili sauce, but if I remember correctly, I didn't like it too much!
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