Recipes Included On This Page Real New Orleans Shrimp Remoulade Roasted Onions Agrodolce (Al Forno Restaurant) Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Real New Orleans Shrimp Remoulade Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Salads Seafood Shrimp Volume 2, Nov. '98 Cajun/Creole Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 T. Horseradish mustard 1/2 cup tarragon vinegar 2 T. tomato catsup 1 T. paprika 1/2 t cayenne pepper 1 t. salt 1 clove garlic -- minced and mashed 1 cup salad oil 1/2 cup finely minced green onions 1/2 cup finely minced celery cooked shrimp There are as many recipes for SHRIMP REMOULADE as there are for gumbo, and each creole cook claims to have the authentic one. Don't believe them- THIS IS IT!! My mother made this when I was a child, and I loved it even then. There are a couple of tricks. Mama always peeled the raw shrimp, made the sauce, then placed the shrimp in a small pan and cooked them covered, no liquid, no seasonings, stirring once or twice. The time you cook depends on the size of the shrimp, maybe 5-8 minutes, but for goodness' sake, make sure they're cooked. This undercooking of shrimp is not an old New Orleans thing!! Save the liquid to add to gumbo, etc. It can be frozen till you need it. Place the warm shrimp in a bowl, and pour on the sauce. The lettuce should be iceberg, shredded with a knife. This is the only time lettuce came in contact with a knife in my house. It's traditional, again, an old New Orleans thing. Mix all but last three ingredients, then add oil, beating well (blender will work). Stir in green onions and celery. Pour over cooked shrimp and allow to marinate at least 4-5 hours. It only gets better as it stands. Serve cold on lettuce. (I never remember to write down how much shrimp I use. I think 2-4 pounds, headless, which is then peeled and cooked. It sort of depends on what I have.) No matter how much I use it always seems right. The sauce is great for dunking french bread. Posted on FareShare 11-98 by Gayle(ddmom@popalex1.linknet.net) - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Roasted Onions Agrodolce (Al Forno Restaurant) Recipe By : Chef-Owners Johanne Killeen & Geroge Germon, Al Forno, Serving Size : 6 Preparation Time :0:00 Categories : Vegetables Volume 2, Nov. '98 Onions Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 large red onions 1/3 cup virgin olive oil PLUS 1 tablespoon virgin olive oil 1/2 cup balsamic vinegar 1 teaspoon kosher salt Preheat the oven to 450 F. Slice the tops off the onions and peel them, keeping the root ends intact. Place the onion wedges cut side down on a board. Slice them in half vertically through the root. Cut each half into 4 wedges, taking care to cut each piece through the root, which will keep the wedges intact. Place the onions in one layer in a 9x12 inch baking dish. Brush them with the olive oil, drizzle with the balsamic vinegar, sprinkle with salt, and cover with foil. Bake the onions for 45 minutes, uncover, and bake for an additional 5 minutes until they are soft and the juices have caramelized. Serves 6 as a vegetable accompaniment or 12 as part of antipasto. Chefs Johanne Killeen and George Germon are married and run a restaurant called "Al Forno" in Providence, RI. Much of the food they serve involves grilling as George has a passion for making fires and cooking food on them. Many of their recipe ideas are brought back from Tuscany. This recipe is from their book Cucina Simpatica, Robust Trattoria Cooking, Harper Collins ISBN 0 06 016119 1 Posted to FareShare 11/98 by JoAnn Pellegrino <gigimfg@ix.netcom.com> - - - - - - - - - - - - - - - - - -

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