Grilled Shrimp on the Bah'bie (+ Remoulade)

Hello readers! (Reader? Whoever you are reading this, hello!)

Tonight's dinner was based upon (okay, basically a copycat of) the Outback Steakhouse's Grilled Shrimp on the Barbie (R).

However, I didn't want to violate any sort of trademarks or anything, so I threw a Boston accent on it, and voilé! Grilled shrimp on the bahhhh' bie :)

Back on the healthy kick (let's see how long this lasts! Goodbye Red Velvet Cheesecake)

The shrimp is served with a WONDERFUL remoulade sauce that is relatively easy to make. So below, please find (and enjoy) the grilled shrimp rub and the accompanying sauce!

Remoulade Sauce:

Ingredients (serves 4):

• 1 cup of mayo
• 2 tablespoonsful stoneground mustard
• 4 teaspoonsful milk
• 2 and 1/2 teaspoons horseradish (not horseradish spread - entirely different!)
• 2 teaspoons minced celery (roughly, we probably erred more on the side of 3)
• 2 teaspoons minced white onion (again, maybe 3)
• 2 teaspoons minced green bell pepper (3 again.. sensing a pattern?)
• 1/2 teaspoonful white vinegar
• 1/2 teaspoonful paprika
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon parsley (we used freeze-dried, you can also use fresh!)
• pinch of salt

Directions:

1. Mix in a small bowl
2. Cover and chill 

*Note: making this sauce ahead of time and letting all of the flavors come together is very important to the taste!*

Grilled Shrimp on the Bah'bie

Ingredients:

**Caveat!: The portions of shrimp rub below are intended to coat maybe about 6 shrimp. Multiply out the amounts as deemed necessary by your hunger for tiny crustaceans :) **

Layered before I mixed it all up

• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon black pepper
• 1/4 teaspoon chili powder
• 1/4 teaspoon sugar (We were pretentious and used raw organic cane sugar. It is how I pretend to be fancy in my spare time)
• 1/8 teaspoon cayenne pepper
• A dash of ground allspice

Directions:

1. Preheat grill to high (We used a George Foreman grill because it's raining and a little cold)
2. Skewer shrimp (if on a real grill). 
3. Brush with melted butter and sprinkle seasoning on both sides. 
4. Grill 2 to 3 minutes on each side
5. Serve with lemon and remoulade sauce (and other lovely sides. As you see, we served it with carrots, beans, and wild rice. Also, a dinner wouldn't be a dinner in the Elias house without crusty bread... mmmmm)

Well, enjoy folks. We sure did.

Oh also, I feel I should warn you. While looking up if a shrimp was in fact a crustacean (it is.) I discovered this website: God Hates Shrimp .  Apparently eating this dinner was an abomination or something. I took my chances, good luck to you all.

I will be starting clinical rotations again on Friday, so hopefully I can keep up with this.

Happy eats, and try your best to avoid eternal damnation!