Wednesday, September 7, 2011

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
  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
**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

  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! 

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