Shrimp With Ooo-Wee Remoulade: A Culinary Kiss from the Coasts

My grandmother, Nana Bess, was a master of the unexpected. Her kitchen was a laboratory of flavor, where she’d fearlessly combine ingredients that would make most people raise an eyebrow. I remember one sweltering summer afternoon on the Gulf Coast, the air thick with salt and sunshine, when she first presented me with Shrimp with Ooo-Wee Remoulade. The name alone, a playful, almost mischievous whisper, hinted at the delicious surprise to come – a creamy, tangy sauce draped over succulent grilled shrimp, a flavor combination that instantly became a cornerstone of my culinary memories. It was a dish that embodied her spirit: bold, unconventional, and utterly unforgettable.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 4 minutes
• Total Time: 19 minutes
• Servings: 4-6
• Yield: Approximately 40 shrimp with remoulade
• Dietary Type: Pescatarian, Gluten-Free (naturally)

Ingredients

For the Ooo-Wee Remoulade:

• ½ cup mayonnaise
• 1 tablespoon capers, drained and minced
• 1 tablespoon sweet pickle relish
• 1 tablespoon finely chopped fresh tarragon
• 2 teaspoons minced shallots
• 1 teaspoon tarragon vinegar
• 1 teaspoon minced garlic
• ½ teaspoon Dijon mustard
• ¼ teaspoon paprika
• ⅛ teaspoon kosher salt

For the Shrimp:

• 40 large shrimp, peeled and deveined (about 2 pounds)
• Extra virgin olive oil
• Kosher salt
• Fresh ground black pepper

Equipment Needed

• Small bowl
• Whisk
• Skewers (metal or wooden, if using wooden, soak in water for at least 30 minutes)
• Grill
• Grill brush

Instructions

1. Prepare the Remoulade: In a small bowl, vigorously whisk together the mayonnaise, capers, sweet pickle relish, fresh tarragon, minced shallots, tarragon vinegar, minced garlic, Dijon mustard, paprika, and kosher salt until thoroughly combined. This sauce benefits from a little time to let the flavors meld, so if you’re not using it immediately, cover the bowl with plastic wrap and refrigerate for up to 24 hours. Bringing the sauce back to room temperature just before serving allows the flavors to fully express themselves.

2. Prepare the Shrimp: If using wooden skewers, make sure they’ve been soaked in water for at least 30 minutes to prevent them from burning on the grill. Thread the shrimp onto the skewers, piercing them through both the head end and the tail end to keep them from curling up too much during grilling and to ensure even cooking. Aim for about 5-6 shrimp per skewer, depending on their size.

3. Season the Shrimp: Lightly brush or spray the skewered shrimp all over with extra virgin olive oil. This helps to prevent them from sticking to the grill grates and adds a subtle richness. Generously season the oiled shrimp with kosher salt and freshly ground black pepper to taste. Don’t be shy with the seasoning, as it will infuse the shrimp with flavor during the quick cooking process.

4. Grill the Shrimp: Preheat your grill to Direct High heat. This means the flames are directly under the grates. Before placing the shrimp on the grill, ensure the grates are clean by using a grill brush. Place the shrimp skewers directly on the hot grates. Grill the shrimp until they are firm to the touch and just turning opaque in the center. This typically takes only 1-4 minutes per side, depending on the intensity of the heat. Be sure to turn the skewers once halfway through the cooking time to ensure even grilling. Overcooked shrimp will be rubbery, so keep a close eye on them.

5. Serve: Remove the grilled shrimp skewers from the grill and serve warm immediately, accompanied by a generous dollop of the prepared Ooo-Wee Remoulade. The contrast between the warm, smoky shrimp and the cool, tangy sauce is a match made in culinary heaven.

Expert Tips & Tricks

• Shrimp Size Matters: While this recipe calls for large shrimp, feel free to use smaller or larger shrimp. Just be aware that the cooking time will need to be adjusted accordingly. Smaller shrimp will cook faster, and larger shrimp will need a bit more time on the grill.
• DIY Spice Blend: For an extra kick, consider adding a pinch of Cajun seasoning to the shrimp before grilling. This will add a smoky, spicy element that complements the remoulade beautifully.
• Shallot Sub: If you don’t have shallots on hand, you can substitute them with finely minced red onion. The flavor will be slightly different, but still delicious.
• Spice It Up: Add a pinch of cayenne pepper or a dash of hot sauce to the remoulade for a spicy kick. Taste and adjust to your preferred level of heat.
• Char is King: A little char on the shrimp adds wonderful flavor. Just make sure not to burn them.

Serving & Storage Suggestions

Serve the Shrimp with Ooo-Wee Remoulade immediately after grilling for the best flavor and texture. Arrange the shrimp skewers artfully on a platter, and offer the remoulade in a separate bowl for dipping or drizzling.

Storage: Leftover grilled shrimp can be stored in an airtight container in the refrigerator for up to 2 days. The remoulade can also be stored separately in the refrigerator for up to 3 days.

Reheating: To reheat the shrimp, gently warm them in a skillet over low heat or in the microwave at 30-second intervals, being careful not to overcook them. The remoulade is best served cold.

Do not leave cooked shrimp at room temperature for more than 2 hours.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	200.7 kcal	N/A
Calories from Fat	N/A	50%
Total Fat	11.2 g	17%
Saturated Fat	1.7 g	8%
Cholesterol	114 mg	38%
Sodium	469.2 mg	19%
Total Carbohydrate	10.3 g	3%
Dietary Fiber	0.3 g	1%
Sugars	2.5 g	10%
Protein	14.9 g	29%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Spicy Remoulade: Add a pinch of cayenne pepper or a dash of your favorite hot sauce to the remoulade for an extra kick.
• Herb Variations: Experiment with different fresh herbs in the remoulade. Parsley, dill, or cilantro would all be delicious additions.
• Lemon-Lime Twist: Substitute the tarragon vinegar with lemon or lime juice for a brighter, citrusy flavor.
• Grilled Vegetable Skewers: Thread zucchini, bell peppers, and red onion onto separate skewers and grill them alongside the shrimp. Serve with the remoulade for a complete meal.

FAQs (Frequently Asked Questions)

Q: Can I make the remoulade ahead of time?
A: Absolutely! In fact, making the remoulade a few hours or even a day ahead of time allows the flavors to meld together and deepen. Just be sure to store it in the refrigerator.

Q: What if I don’t have a grill?
A: No problem! You can easily cook the shrimp in a skillet over medium-high heat. Just be sure not to overcrowd the pan, and cook them until they are pink and opaque.

Q: Can I use frozen shrimp?
A: Yes, frozen shrimp works perfectly well in this recipe. Just be sure to thaw them completely before grilling. Pat them dry with paper towels to remove any excess moisture.

Q: What’s the best way to prevent the shrimp from sticking to the grill?
A: Make sure your grill grates are clean and well-oiled before placing the shrimp on the grill. Also, don’t move the shrimp around too much while they’re cooking. Let them sear for a minute or two before flipping them.

Q: Can I add other ingredients to the skewers?
A: Of course! Cherry tomatoes, chunks of pineapple, or small pieces of bell pepper would all be great additions to the shrimp skewers.

Final Thoughts

This Shrimp with Ooo-Wee Remoulade recipe is more than just a dish; it’s a culinary adventure waiting to happen. It’s an invitation to step outside your comfort zone and embrace the unexpected magic that can occur when you combine seemingly disparate flavors. The cool, tangy remoulade paired with the smoky grilled shrimp is a symphony of textures and tastes that will tantalize your taste buds. So, gather your ingredients, fire up the grill, and prepare to experience a flavor sensation that will leave you saying, “Ooo-wee!” And, when you do, please come back and share your thoughts – I can’t wait to hear what you think, and how you make this recipe your own!