Per preparare la salsa remoulade alla creola:
Frullare tutte le verdure in un robot da cucina
Aggiungere il ketchup, la passata di pomodoro, la senape creola, il rafano, l'aceto e la paprika. Frullare fino a ottenere una salsa liscia e omogenea.
Unire l’olio a filo, come si farebbe per una maionese.
Controllare la salsa e conservare in frigorifero.
Per preparare i gamberi:
Preparare una pentola con abbondate acqua, aggiungere tutti gli ingredienti tranne i gamberi e portare ad ebollizione per 10 minuti.
Aggiungere le code di gambero crude e lasciar cuocere 5 minuti, quindi spegnere il fuoco e lasciare riposare 10 minuti.
Scolare i gamberi e lasciarli raffreddare.
Immergere le code di gambero bollite nel condimento e amalgamare il tutto; oppure servire con la salsa a parte e intingere le code di gambero nella salsa.
Una ricetta dello chef Brian Landry
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