Grilled Shrimp Remoulade
It's fast and easy if you're careful not to overcook the shrimp. And, the secret really is in the sauce! Make it a day ahead, and let it "mellow" in the fridge overnight.
If you haven't made up a bottle of GirlsonaGrill Pepper Sauce, substitute Zatarain's liquid crab boil, and only use about 3 Tbs of regular, and 1 Tbs of the concentrate.
Shrimp are measured by the number of them, head-on, in one pound. So, shrimp that are called "16-20's" are 16 to 20 shrimp per pound — pretty nice shrimp. This recipe calls for U-10's, or shrimp that are so big, there are only 10, or fewer, to a pound. The real JUMBO's. Buy the biggest shrimp you can find, and count on 5 or 6 per person for a large appetizer. We tossed a few soft-shell crabs into the marinade as well, then cooked them on the grill - they were delicious with the remoulade sauce.
- 2 lb U-10 or U-12 shrimp, cleaned, peeled and de-veined, leaving the tail section of shell on
- 1 cup beer (we like Abita Amber or Corona)
- 1/2 cup GOG Pepper Sauce
- 1 Tbs GOG Cajun Rub
- about 20 cherry tomatoes for skewering
- skewers, soaked in water for 20 mins.
Put the shrimp in a large Ziploc bag and pour the other ingredients on top. Shake to mix, and let the shrimp soak about 1-2 hours - NOT MORE - the acid in the marinade will start to cook the shrimp!
Start the shrimp directly over a medium fire until they have grill marks, turning once, then move them to a foil tray. Give them a spritz of beer (you will have some left in the bottle from the marinade...yeah, right! What were we thinking?) and let them cook on the cool side of the grill for no longer than 10-15 mins. Rotate the foil tray occasionally - but don't overcook them! They're done when they are opaque, not rubber!
Serve them with a lettuce, tomato and smoked artichoke salad with our fabulous Remoulade Sauce. Don't plan on having leftovers!
Remoulade Sauce (make this a day ahead)
- 1/2 cup Zatarain's Creole Mustard
- 1//2 cup Hellmann's Mayonaise
- 1 Tbs lemon juice
- 2 cloves of garlic, pressed
- 1 rib of celery, chopped fine
- 2 small green onions, sliced fine
- 1 Tbs Worcestershire sauce
- 1 tsp Crystal Hot Sauce
- 2 Tbs hot paprika
- 1 tsp kosher salt
- 1 tsp white pepper
- 3 Tbs vegetable oil
- 1 Tbs olive oil
Combine all ingredients and whisk well. Put it in a Ball or Mason Jar and refrigerate overnight. Will keep at least a week in the fridge.