It is time to go seafood crazy here in Florida. That is what happens when you have two girls driving across the country that have not seen the sea, or the beautiful gastronomic bounty that it holds, for a month and a half. But let me back up one minute and be clear that the Kansas City BBQ at Zarda’s was rockin’ good and mom’s pot roast was divine on that cold October night with the warmth of food and family. The Midwest is very taste bud and soul satisfying!
But one wheel across the Florida line and we started salivating for seafood. The deal with Florida is the tremendous volume of in-your-face good, fresh seafood. Do you want oysters on the half shell, tasty grouper that's flavored by the sea, sweet shrimp, or meaty tuna? The list goes on and on, but I realize this is cruel and unusual punishment for you landlocked souls, so I will stop.
One of our first stops upon arriving in Grayton Beach was the nearby market of Shrimpers Seafood Market. And guess what we bought? You are correct if you guessed shrimp. We had shrimp scampi for dinner which was followed the next day with a grilled shrimp po’boy doused with remoulade for lunch. Welcome home, I say.
|any size shrimp you want...|
|This is where I have to rein Betsy back in as she contemplates how many pounds to buy for two people.|
You can buy remoulade sauce if you don’t want to make it, and believe me, there are a gazillion recipes if you want to whip up your own batch. This happens to be the one I made gallons and gallons of when I worked for a catering company in New Orleans. (Can you say party of 2,000? . . . and that was just one night!) This recipe makes close to 1½ cups of remoulade so you may want to buy more shrimp, boil them and use the remoulade as a dipping sauce (can you tell I have done that before?)
grilled shrimp po'boy with remoulade
- ½ pound shrimp, shelled and deveined
- Creole seasoning, to taste
- ¼ cup green onions, thinly sliced
- 1 tablespoon garlic, minced
- 1 tablespoon white onion, small dice
- 1 tablespoon paprika, ground
- ¼ cup Creole mustard
- 1 tablespoon lemon juice
- dash Worcestershire sauce
- dash hot sauce
- 2 tablespoon vegetable oil
- 1 cup mayonnaise
- salt and pepper, to taste
- Sprinkle shrimp with creole seasoning and set aside in the refrigerator until ready to cook.
- To make the remoulade, place green onions, garlic, white onion, paprika, Creole mustard, lemon juice, Worcestershire, and hot sauce in a food processor and blend until smooth.
- On medium speed, slowly add vegetable oil to emulsify. Add mayonnaise and blend at low speed until fully incorporated. Season with salt and pepper.
- Preheat a grill to high heat. Grill shrimp on each side for 2-3 minutes per side. Place shrimp on fresh bread and top with remoulade, lettuce and onions. Enjoy.