are you ready to.... watch?

In preparation for our viewing of the SB LIV, we decided to make some boiled shrimp and a remoulade dipping sauce.  Way back in 2018 we visited the local Tobacco Barn Distillery (watch for their tasting room to open!) as part of a “tour” we “won” in some gala auction.  After we did the tour, we went back to our host’s home where we were served lovely wine and what we thought was a delicious “remoulade” sauce that was different from your usual Catsup/Worcestershire/horseradish/hot sauce stuff and they were kind enough to share the recipe for what we refer to it as:

I’ve made it before, but never with the “Creole Mustard” ingredient (horseradish substitute).

These days we keep Amazon Prime in business, sometimes 2 items per week, so I decided to get Zatarain’s mustard and since we were boiling shrimp for the remoulade, also ordered their “Shrimp Boil” while I was at it… easy.. click; add to cart; buy now; what could be more convenient?   So, clicked on Creole Mustard, and the shrimp boil.

Too quick to click!

Well, within the two days, a package arrived at the door, and it seemed heavier than what I would have thought for a little jar of mustard and shrimp boil.  Well I opened the package to find

Wowsers!  That looks like a lot of boil.  But you usually use a lot, until I read the directions!

It dawned on me I might have been a bit hasty in clicking… Fortunately it is not liquid,

7

So I think I can bust it up and cryovac smaller portions.  Will last longer than I will!

Anyway, naught to do but plunge ahead.

First the minced garlic and used a shallot for the “green onions”:

Then assembled all the dry ingredients (cut back on the cayenne) and a little less Paprika

Then combined the liquids (I had the end of my house made Tarragon Vinegar)

And whisked it and assembled all the ingredients

On to the food processor (not quite sure why instructions say do the garlic and “onions” first, but hey, I'm an engineer, not a chef)

Added the rest and pulsed then ran for a bit.

Finished product:

That done, moved on to the shrimp (Insert Jumbo Shrimp joke here)

Not trying to process 50 pounds of the little crustaceans, I winged it with a scant tablespoon (leaving only say, 10 years worth in the jar!)

After leaving the shrimp in the boiling boil for a scant minute off heat, into an ice bath and Voilá.

An aside, I never have known a “boil” to affect the little buggers.  Always taste like….shrimp.

All that was left was for the Plongeur— oh, wait that’s me!

So at last we assembled the fruits of our labor and settled in to watch the “big game”.  Actually, it was a good game, and the team I was rooting for (really Andy Reid).

Go Chiefs! Notice “son of Shanny” getting lots of flack.  The parade was in KC today, FOJTY was not able to work it or attend it..

Anyway almost time to

DFD

“when there is very little else to believe in, one can still believe in a loaf of fragrant, homemade bread”

Anna Thomas 1948

lagniappe: was disappointed in the "barn" remoulade this time.  A bit hot, not a lot of tarragon came through.