Page 53 - March & April

ROUSES.COM 51
Pan Seared Shrimp & Vegetables
WHAT YOU WILL NEED
3 tablespoons Rouses vegetable oil
1½ pounds shrimp (21/25), peeled and deveined
½ cup red pepper, chopped
½ cup zucchini, sliced in ¼ inch rounds
½ cup onion, chopped
¼ teaspoon Rouses salt
¼ teaspoon Rouses black pepper
1/8 teaspoon granulated sugar
Fresh or dried parsley for garnish
HOW TO PREP
Toss shrimp, vegetables, salt, pepper, and sugar in medium bowl.
Heat 1 1/2 tablespoons of vegetable oil in 12-inch skillet over high
heat until smoking. Add half of shrimp and vegetable mixture to
skillet, forming a single layer. Cook until shrimp are spotty brown
and edges turn pink, about 1 minute. Using a tong, turn shrimp and
cook for one minute. When shrimp are cooked, transfer shrimp and
vegetables to a plate. Repeat entire process until all shrimp and
vegetables are cooked. Garnish with dried or fresh parsley. (Serves 6)
more RECIPES
Shrimp Remoulade Sandwich
Shrimp Remoulade
WHAT YOU WILL NEED
¾ cup chopped celery
¾ cup chopped scallions (white and green parts)
½ cup chopped parsley
1 cup chopped yellow onion
½ cup ketchup
½ cup tomato puree
½ cup Creole mustard or any coarse, grainy brown mustard
2 tablespoons prepared horseradish or to taste
¼ cup red wine vinegar
2 tablespoons paprika
1 teaspoon Worcestershire sauce
½ cup salad oil
48 18/20 count wild-caught Louisiana shrimp, peeled,
boiled and chilled
1 small head iceberg lettuce, cut into thin ribbons, washed,
drained and dried
1 Creole tomato, sliced
½ Vidalia onion sliced in rings
6 buns
HOW TO PREP
Mince the celery, green onion, parsley, and yellow onions in a food
processor. Add the ketchup, tomato puree, Creole mustard, horseradish,
red wine vinegar, paprika and Worcestershire. Begin processing again
and add the oil in a slow drizzle to emulsify. Chill for 6-8 hours or
overnight. Correct seasoning with additional horseradish if desired
after the ingredients have had the opportunity to marry.
Layer lettuce, shrimp, remoulade sauce, tomato slices and onion
rings on a sandwich bun and serve. (Serves 6)
ASK CHEF JACK
Why do shrimp turn pink when they are cooked?
That pretty bright pink-orange color comes from
a carotene-like pigment called astaxanthin, which
is found in shrimp, crabs and crawfish, along with
lobster and salmon. In shrimp, astaxanthin is bound
to a protein that hides the color, but as soon as
shrimp hits boiling water or a hot grill or skillet, the
bond between the protein and the pigment is broken,
releasing the astaxanthin.