Wednesday, September 28, 2011

Shrimp Ravigote


I was recently asked to help with the food for a church party so I was super pleased when my dear friend, Caroline Bauerschmidt, gave me some recipes to try for the party.  I love receiving new recipes especially when they come with such recommendations as Caroline's!  It was a great success!  Here is what we made...

Shrimp Ravigote
2 teaspoons chopped garlic
2 tablespoons chopped parsley
6 tablespoons minced onion
2 tablespoons chopped capers
1 teaspoons salt (or less)
1/4 teaspoon cayenne
2 tablespoons fresh lemon juice
1/4 teaspoon Rustic Rub*
1 pound shrimp, cooked, deveined and chopped
1/4 cup Dijon mustard
1/4 cup mayonnaise
1 tablespoon ketchup
 
 
Combine garlic, parsley, onions, capers, salt, cayenne, lemon juice and rustic rub.  
 
Using a fork, mash and stir the ingredients in the bottom of a bowl to extract all of the flavors.  
Let set for about two minutes.  
Cook shrimp in boiling water for 2-3 minutes (or until pink).  
Chop shrimp in a mini food processor.  Add the shrimp, mustard, mayonnaise and ketchup.  
Toss gently but thoroughly.  
Spoon into phyllo cups and serve immediately!
  
*Rustic Rub
8 tablespoons paprika
3 tablespoons cayenne
5 tablespoons fresh ground pepper
6 tablespoons garlic powder
3 tablespoons onion powder
6 tablespoons salt
2 1/2 tablespoons dried oregano
2 1/2 tablespoons dried thyme
 
Combine and mix all ingredients.  Store in an airtight container.

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