Recipe: Vidalia Onion Sausage with Carolina Mustard Sauce
Sponsored by Rouses Markets
SPICY REMOULADE SAUCE!! PERFECT FOR SEAFOOD!!
Today I am sharing a delicious option for your next seafood dinner! Spicy remoulade sauce is a great alternative to cocktail or tartar sauce when you have your next fish fry or crab boil! This creamy, sauce has just the right blend of fresh veggies and condiments blended together to enhance boiled, steamed or grilled shrimp, crab legs, lobster or good old fish and chips! This is a distant cousin to Thousand Island dressing but not as sweet with a little spicy kick and a bit of smokey goodness. I know you are going to love this one!
According to the blog 196 flavors: Remoulade sauce originated in France around the seventeenth century, and appears to derive from ramolas, a word in the northern dialect of Picardy which means “horseradish”, which itself came from Latin word armoracea.
Sauce is actually a French word as well. It appeared in the fourteenth century and comes from Old French sauce or sausse, which itself is derived from Latin word salsa which defines anything “salted” or “salt food”.
Remoulade is most often served with seafood such as shrimp and crab, crab cakes and even cold meats such as roast beef or poached salmon, chicken or other poultry. Original French versions of remoulade are not as pink as the creole, New Orleans style that I am sharing today. It is often served in a dish called shrimp or crab Louis and is delicious no matter what you want to put it on.
This sauce is at home next to a plate of properly boiled shrimp or next to a delicious crab boil poured out upon newspaper in your back yard. There is no division here. Remoulade is for everyone and might I also say it is a great option as a sandwich spread!
This sauce is not as tart or vinegary as its cousin tartar sauce but you could easily add a bit of lemon juice and zest if that made you happy. The versions you will find are vast and vary according to the people who are serving it. Mine is a riff on Emeril Lagasse's version.This sauce, like Thousand Island dressing is a conglomeration of many other condiments you may already have in your refrigerator door along with some fresh, finely minced veggies to make everything come together and give the sauce, not only a lot of flavor, but a bit of toothsomeness as well.
Mayonnaise is the base, and then we add horseradish, ketchup a bit of tomato paste (I love to keep the kind in the tube on hand), whole grain, creole mustard, some finely minced chipotle in adobo, minced onion, bell pepper and celery come to the party as well as some paprika, salt, pepper, onion powder and garlic powder.
This may seem like a long litany of ingredients, but I know many of you will already have these things on hand. Don't have a pepper? Toss in some roasted reds from a jar. Don't have celery? Add celery seed. Don't like chipotle? Leave it out. Make this yours to the degree that you are not actually making something else. Just be sure to leave in the mayo, ketchup, tomato paste and paprika along with the veggies. You can adjust the heat levels up or down. You make your remoulade to suit your taste.
That is how easy something that sounds so fancy can be! I hope you give this remoulade sauce a try sometime soon and I hope you love it! Stay tuned on the channel for a demonstration of how to perfectly boil shrimp in a court bouillon. That just means seasoned water!
Happy Eating!
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Southern Summer Squash and Onions - Side Dish Recipe
Southern Summer Squash and Onions one of my favorites and a classic side dish! Tender sweet squash and sweet Vidalia onions slow cooked in butter to tender perfection! Simple, easy and delicious!
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Quarantine Cooking - Vidalia Onion Dip
In today's video, Paula's cookin' up a vidalia onion dip that'll knock your socks off. Y'all gotta try this if you haven't yet!
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Chef Shannen Tune's Vidalia® Onion Tarts
If French Onion soup could be made into an amazing one-bite dish, this would be the one! These simple and delicious sweet onion tarts will definitely impress your guests.
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How to Make the BEST Shrimp and Green Bean Salad | Uncle Giuseppe's Recipes ( Episode 32 )
How to Make Shrimp and Green Bean Salad | Uncle Giuseppe's Recipes
Let us know what recipes you would like us to explore by adding a comment below.
Ingredients:
½ lb medium sized shrimp, peeled, de-veined, tail off and chopped.
½ lb green beans
4 plum tomatoes, cored and diced
½ small Vidalia onion diced
6 strips bacon, chopped
5-6 cloves garlic, roasted
¼ cup extra virgin olive oil, divided
1 lemon
½ tbs kosher salt
½ Tsp black pepper
Directions:
1. Chop green beans into 3-4 pieces per bean. Place in boiling water for one minute, remove from water and place in ice bath.
2. Cut onion and tomato ¼ dice.
3. Chop bacon.
4. Rough chop shrimp, preheat sauté pan high heat, add ½ cup garlic oil.
Add shrimp to sauté pan, add pinch salt, pinch black pepper. Sauté for 4-5 minutes or until shrimp is fully cooked. Once shrimp is done, cool completely.
5. Add shrimp, drained green beans, onions and tomato to large mixing bowl.
6. Prepare dressing by adding remaining oil, juice form 1 lemon, roasted garlic, ½ tbs salt, ½ tsp pepper to blender and blend.
7. Add dressing to mixing bowl and toss all ingredients together.
About Uncle Giuseppe's Marketplace
Family-owned Uncle Giuseppe's Marketplace is a full-service food market whose mission is to provide a memorable shopping experience with outstanding customer service and quality products, along with the freshest foods made with traditional Italian recipes and ingredients. Founded in 1998, Uncle Giuseppe's has established itself as Long Island's leading Italian food retailing destination. Our Marketplaces emphasize an extensive selection of fresh products, prepared foods, and hard-to-find specialty and gourmet offerings, along with a full assortment of conventional groceries. Uncle Giuseppe's isn't just a supermarket, it's an experience.
0:00 What's Cooking Intro.
0:10 How to make Shrimp and Green Bean Salad.
1:43 The Reveal.
1:49 Closing.