Top Secret Restaurant Recipes 2 (37 page)

REMOULADE SAUCE

¾
cup mayonnaise
5 teaspoons stone ground
mustard
4 teaspoons milk
2 teaspoons minced celery
2 teaspoons minced green pepper
2 teaspoons minced onion
2 teaspoons sauerkraut
1 teaspoon white vinegar
½
teaspoon paprika
⅛ teaspoon ground black pepper
minced fresh parsley

SHRIMP SEASONING

½
teaspoon salt
¼
teaspoon garlic powder
¼
teaspoon onion powder
¼ teaspoon ground black
pepper
¼
teaspoon chili powder
¼
teaspoon granulated
sugar
⅛
teaspoon cayenne pepper
dash ground allspice

6 large shrimp (2 1
to
25 per
pound), thawed if frozen
fresh lemon juice
I tablespoon butter, melted
minced fresh parsley

1. Preheat your grill to high heat.

2. Make the remoulade sauce by mixing the ingredients together in a small bowl. Cover and chill this sauce until you are ready to use it.

3. Prepare the shrimp seasoning by mixing the spices together in a small bowl.

4. Remove the shell from the shrimp. Keep the last segment of the shell and the tall. Remove the black vein that runs down the back of the shrimp. Stick a skewer through the middle of each shrimp. Push them together on the skewer so that they are “spooning” each other,

5. Squeeze some fresh lemon juice over the cuddling shrimp.

6. Brush melted butter generously over the top of the shrimp.

7. Sprinkle a bit of the seasoning on next. Don’t use a heavy coating of seasoning

8. Place the shrimp onto your hot grill with the seasoning side down. Brush some more butter over the other side of the shrimp followed by another light sprinkle of seasoning.

9. After 3 minutes or so the face-down side of the shrimp should be browned and showing some light charring. Flip the shrimp over and grill for an additional 2 to 3 minutes or until browned on the other side.

10. Remove the shrimp from the grill and slide them off the skewer onto a slice of garlic butter coated bread (see Tidbits). Sprinkle with a pinch of fresh parsley.

10 chicken wing drumettes
(see Tidbits)
6 to 10 cups vegetable
shortening or oil (amount
required by your fryer)

WING COATING

2 tablespoons all-purpose flour
1 tablespoon Kraft Macaroni &
Cheese cheddar cheese
topping (or Molly McButter
cheese sprinkles)
1
¼
teaspoons salt
I teaspoon chili powder
¾ teaspoon ground black pepper
½
teaspoon cayenne pepper
¼
teaspoon paprika
¼
teaspoon onion powder
¼
teaspoon garlic powder
⅛
teaspoon ground cumin
dash ground cloves

2 tablespoons Crystal brand
Louisiana hot sauce
I teaspoon water

ON THE SIDE

bleu cheese dressing

celery sticks

1. Preheat shortening (you may also use vegetable or canola oil) to 375 degrees.

2. Make the spiced breading for your wings by combining the wing coating ingredients (flour through cloves) in a medium bowl. Stir well.

3. Dip each wing, one at a time into the breading. Give each one a light coating of the stuff. Arrange the breaded wings on a plate and let them sit uncovered in the refrigerator for about 15 minutes.

4. When the shortening or oil is hot, lower the wings into it. Fry for 7 to 10 minutes, or until the wings are brown.

5. While the wings are frying, mix the hot sauce and water together in a small bowl.

6. When the wings are done, drain them for a moment on paper towels or a rack. Drop the hot wings into a large plastic container with a lid. Pour the sauce over the wings. Cover the container and gently shake it to coat the wings with sauce.

7. Use tongs to remove the wings from the container. Arrange them on a plate with bleu cheese dressing and celery sticks on the side.

I cup mayonnaise
2 tablespoons buttermilk or whole
milk
I tablespoon crumbled bleu
cheese
⅛
teaspoon coarse ground black
pepper
⅛ teaspoon onion powder
⅛
teaspoon garlic powder

1. Mix all ingredients together by hand in a small bowl until smooth.

2. Cover and chill for 30 minutes before serving.