Shrimp Remoulade Sliders Recipes
SHRIMP REMOULADE SLIDERS
Provided by Food Network Kitchen
Categories appetizer
Time 10m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Combine the mayonnaise, mustard, lemon juice, capers, cornichons and tarragon in a large bowl. Fold in the shrimp and celery root. Serve on buttered toasted mini brioche buns with Bibb lettuce.
HAWAIIAN GARLIC SHRIMP SLIDERS
These sliders draw their inspiration from the beloved garlic shrimp trucks and stands of Hawaii, translating the flavors to mini shrimp burgers. An outrageous amount of garlic is sauteed in butter and tossed with paprika and cayenne. The mixture is folded into chopped shrimp, shaped into patties and cooked until succulent. Serve these shrimp patties on sweet slider buns with a crunchy green slaw of shredded napa cabbage, sliced scallions and cucumbers and you will be transported.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 9 sliders
Number Of Ingredients 13
Steps:
- Pulse the garlic in a food processor until finely chopped but not a paste, scraping down the sides as needed. Transfer to a large cast-iron or nonstick skillet, add the butter and cook over medium heat, stirring frequently, until the garlic is a light golden color, about 5 minutes. Be careful not to overcook the garlic or it will become bitter. Immediately transfer to a large heatproof bowl and stir in the paprika, cayenne and 1 tablespoon2 teaspoons salt. Let the garlic butter cool to room temperature, about 20 minutes. Wipe out the skillet and set aside.
- Meanwhile, combine the cabbage, scallions and cucumber in a medium bowl. Add the rice vinegar, 2 tablespoons of the oil and a generous pinch of salt; toss to combine and set aside.
- Put the shrimp in the food processor and pulse until coarsely chopped but do not puree to a paste. Transfer to the garlic butter and stir to combine. Form the mixture into 9 patties, about 1/3 cup each. Heat the remaining 1 tablespoon oil in the skillet over medium-high heat until shimmering. Add the shrimp patties and cook until golden on both sides and cooked through, about 8 minutes.
- Split the slider buns and spread the tops and bottoms with mayonnaise. Put a patty on each of the bottom buns. Top with some cabbage slaw and close the sliders with the top buns.
SHRIMP SLIDERS WITH REMOULADE SAUCE #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. Shrimp sliders with a remoulade sauce made from Hidden Valley Original Ranch Dressing and served with a light salsa.
Provided by TOPCAT TONY
Categories Lunch/Snacks
Time 1h
Yield 8 sandwiches, 8 serving(s)
Number Of Ingredients 26
Steps:
- 1. In a medium bowl, combine the first 8 ingredients for the salsa and refrigerate until ready to serve.
- 2. In a blender, combine the next 12 ingredients for the Remoulade Sauce. Process until smooth.
- 3. In a medium bowl, combine the shrimp and parsley leaves with 1/4 cup of the Remoulade Sauce and toss. Season with the 1/4 tsp salt and 1/4 Tsp white pepper.
- 4. Spread 1/4 cup of the Remoulade Sauce on the bottom half of each bun. Place a slice of tomato and the top half of the bun.
- 5. Serve with a portion of the salsa and some potato chips.
Nutrition Facts : Calories 372.7, Fat 18.6, SaturatedFat 2.9, Cholesterol 9.9, Sodium 1053.3, Carbohydrate 45.8, Fiber 3.8, Sugar 4.6, Protein 8.3
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