Beat the Heat... Shrimp Remoulade
Unlocking the Secrets to Perfect Poached/Chilled Shrimp + Remoulade Sauce
Welcome Back Friends, ☀️
Summer heat is full on right now. This is the perfect time of year for grilling but also to bust out those cold-meal recipes that are a pleasant break for your taste buds.
That’s what we are doing today.
As requested by one of our Paid Subscribers, going to drop a timeless classic sauce that is refreshing, vibrant and delicious!
First a Recap of Last Week
Octopod Premium Coffee ☕️
July coffees shipped out ☕️ ✈️ and are currently sold out until next month. This month was extra special as I got my hands an extremely limited supply coffee from Guatemala 🇬🇹 that placed #11 at the Cup of Excellence awards… think of it as the Olympics for coffee 😂
Pre-orders for August are open, will have another 2 mind-blowing coffee blends for you!
Substack Recipe Index
In case you missed the last Substack, a wrote an entire index of all recipes and techniques that is now pinned to the homepage titled “Start Here”
This will be frequently updated so you have an easy reference to find everything from Fish/Seafood recipes to Sharpening Knives.
Backyard BBQ Pork Ribs 🍖 🔥
Got a lot of good feedback from subscribers that have already lit up their grills and smoked this delicious BBQ Pork Rib Recipe. We still have some grilling to cover before summer is over, and will continue to break that up with delicious cold recipes that will help beat the heat.
Remoulade Sauce
When you see “remoulade” most people are going to think of New Orleans/Cajun dishes. Served alongside fried softshell crabs or slathered on bread to add a flavor bomb for sandwiches, etc.
But that’s not where remoulade started.
Remoulade originated in France 🇫🇷
What is Remoulade?
The easiest way to think of remoulade is as “fancy mayonnaise” (by now we should all be making homemade mayo)
While there are dozens of mayonnaise-based sauces, remoulade is a distinct sauce in-and-of-itself… kinda 😂
Classic remoulade sauce is a mayonnaise base that’s spiced up with fresh herbs, mustard, vinegar, capers and pickle.
*Note: this is not Tartar Sauce
From there stems a lot of debate and variation. Cajun versions will have paprika or cayenne… debates over mustard powder, dijon mustard or whole grain mustard… types of pickle… which herbs, and in what proportion? Most variations are fine.
As with anything culinary. It’s best to start with a bulletproof “original” and then you can put your own spin on things. This is much more successful if you have a base of knowledge of that made the original a classic in the first place.
<rant> This is how you’ve seen a wave of weird fusions where inexperienced chefs start concocting and blending different cuisines in an effort to be “cReAtIVe” and are left with unbalanced, nonsensical flavors… because they never started with a solid base to work from. <rant over> 😇
So today we are going to make the perfect remoulade and pair it with perfectly poached and chilled shrimp 🦐
I’m showing you step-by-step… let’s cook!
