Monday, July 9, 2012

Shrimp Remoulade Stacks

In addition to having many many many cookbooks I have a pantry to match.  It is a whole room.  It is full of all kinds of kitchen appliances.  Some of these I have never even used.  Some are the as seen on TV ones (which only work for the folks on TV by the way).  One gadget that has been on the shelf for a while is called Stacks-thekit.  The box contains 6 metal shapes, 2 squares, 2 triangles and 2 circles in which to stack food along with a matching plunger to push the food down so it can look all fancy and composed on your plate.  It just looked like so much fun, the possibilities for its use ran through my mind and yet I have never used it. 

Well this past weekend I was browsing through one of my cookbooks and came across a recipe for a stacked crab louis.  I decided to make it as a stacked shrimp remoulade, replacing the crab with shrimp and the louis sauce with remoulade sauce. Of course you do not need the stacks kit to make this.  You could save up some empty tuna cans and use those to stack the food in.  Save the lids but watch the edges.  You need something to compress the food so it stays tight as you lift the can off the food. 

I served this to my family as an appetizer.  They thought we were being so fancy!  I made 2 circles and 2 triangles.  I think the next time I make this I will make more of each stacking ingredient so the layers are more apparent but everyone loved the dish.



Shrimp Remoulade Stacks

Remoulade Sauce:
3/4 cup mayonnaise
1/4 cup Dijon mustard
1 1/2 tsp Worcestershire sauce
1/2 tsp Tabasco
1 diced green onion (white and green)
1 stack celery, diced
1-2 cloves garlic, crushed
2 tablespoons chopped fresh parsley
2 teaspoons fresh lime juice
1/2 teaspoon anchovy fillets
1 tablespoon paprika
salt and pepper to taste

Combine all ingredients in a food processor and process until smooth.  Chill.

For the shrimp:

8 ounces shrimp, peeled and deveined
seasoned salt

Sprinkle shrimp lightly with the seasoned salt.  Heat a nonstick skillet over medium high heat.  Toss the shrimp in the skillet and stir fry until just cooked through.  Transfer to a bowl and chill.

For the stacks:

1 cup finely shredded lettuce
1 cup diced tomato
1 hard boiled egg, diced
1 cup diced avocado
Chilled shrimp, reserve 4 for garnish, chop the rest
balsamic glaze

Mix the shredded lettuce with a tablespoons of the remoulade sauce.  Divide the lettuce among 4 stack moulds or empty tuna cans that are placed directly on the serving plates. Divide the tomatoes evenly over the lettuce.  Follow this with the egg then the avocado and finally the chopped shrimp.  Tamp down the moulds to lightly compress everything so it will hold together.  Hold the lid in place while removing the mould. 

Drizzle the remoulade sauce over top.  Garnish each serving with a few drops of balsamic glaze. 


1 comment:

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