Podcast: Cold Seafood Appetizers
Cold Creole Appetizers
Shrimp Cocktail, Shrimp Remoulade, Crawfish Pasta Salad, Ravigote Sauce, Crabmeat Ravigote, Artichokes Ravigote
The Recipes
Creole Shrimp Cocktail
Ingredients:
* 1/2 lemon, juiced
* 1 cup tomato juice
* 2 tablespoons Worcestershire sauce
* 1 tablespoon pepper sauce
* 1/2 cup celery, finely chopped
* 2 tablespoons horseradish, grated
Directions:
Combine all ingredients and serve over shrimp in cocktail glasses. Serve with crisp crackers and lettuce salad if desired.
South Louisiana Rémoulade
PREP TIME: 30 Minutes
SERVES: 6
INGREDIENTS:
* 1½ cups heavy duty mayonnaise
* ¼ cup finely diced celery
* ½ cup finely diced green onions
* 2 tbsps finely diced garlic
* ½ cup Creole mustard
* ¼ cup finely chopped parsley
* ½ cup catsup
* ½ tbsp lemon juice
* 1 tbsp Worcestershire sauce
* 1 tsp Louisiana Gold Pepper Sauce
* Salt and cracked black pepper to taste
METHOD:
In a two-quart mixing bowl, combine all ingredients, whisking well to incorporate the seasonings. Once blended, cover and place in refrigerator, preferably overnight. A minimum of four hours will be required for flavor to be developed. When ready, remove from refrigerator and adjust seasonings to taste.
Commander's Ravigote Sauce
INGREDIENTS
1 cup Creole Mayonnaise
1/2 cup Creole mustard or coarse-ground German mustard
1 tablespoon capers, drained and coarsely chopped
1 medium egg, hard-cooked and diced small
1 1/2 teaspoons prepared horseradish
Kosher salt and freshly ground pepper to taste
2 green onions, thinly sliced
PREPARATION:
In a large bowl, combine the mayonnaise, mustard, capers, egg, and horseradish. Season with salt and papper. Fold in the green onions. Cover and refrigerate. It will keep for a few weeks. Use in recipes as specifed.
What's a Hubig's Pie
