Grilled Shrimp Remoulade

Grilled Shrimp Remoulade

Masterdel - July 23, 2007 05:54:31 AM PST

The 2 biggest problems with preparing shrimp are over-cooking them or covering the great flavor of shrimp. Cumin is such an overpowering spice that the flavor of the shrimp simply disappeared. Tobasco has a flavor all its own and was overpowering. I also may be one of the few who does not like black pepper with most seafood or chicken. Exceptions being an Ahi served mostly raw as in quickly seared or a chicken or turkey pot pie.
May I suggest, if you insist on a pepper or hot sauce, as to keeping it in a dipping sauce and off the shrimp and using a cayenne as a hint for flavor instead of heat on the tongue. It will still shine through. To expand the flavor of the shrimp I would soak it first in a brine solution and chopped fresh garlic or a white wine with added salt for a half hour. If you want to eliminate a burnt skewer use a stainless steel one. There is no difference in flavor unless you make and apple wood skewer and then I would soak the shrimp in a flat pan actually on the skewers before cooking..yum! The bottom line is if you keep most of your flavors in a sauce your guests can determine how much flavor they wish to compliment their shrimp.
Respectfully,
Masterdel

4 of 6 found this review helpful.

Was this review helpful to you? Yes - No Report Abuse

Very Tasty

evan4tpt - April 21, 2008 09:55:57 PM PST

I thought that the recipe was going to be too spicy for our taste, but it wasn't. It had a kick (probably the paprika) but it wasn't un-palatable. I coated the shrimp by combining the mix in a bag and shaking them. I'll keep this recipe and do the same thing, except next time marinade some cabbage in lime juice, heat some corn tortillas up and serve the grilled shrimp and remoulade as tacos. Can't wait.

Was this review helpful to you? Yes - No Report Abuse