Remoulade sauce redux

The remoulade sauce was a big hit at the Super Bowl party we attended.  I roasted 2 1/2 lbs of shrimp and they were gone in less than 15 minutes.  Several people inquired about the sauce and everyone loved the shrimp fixed in the oven.  The  remoulade recipe makes a lot and I had leftover in the fridge.  I thought it would be delicious with fried oysters.  Here is how I fixed the oysters (and the accompanying spinach):

Cornmeal fried oysters

  • oysters, washed and checked for shells
  • 3/4 cup corn meal
  • 1/2 tsp paprika
  • 1/2 tsp cayenne pepper
  • pinch salt
  • 2 – 3 TB peanut oil

Combine corn meal and spices.  Dredge oysters in mixture.  Heat a heavy saucepan over medium high heat.  Add peanut oil and heat until hot.  Cook oysters 3 – 4 minutes a side until crispy.  Drain on paper towels and serve with remoulade sauce or cocktail sauce.

Easy garlic spinach

  • 1 bag of fresh spinach, labeled to microwave in bag (holes poked in bag)
  • 1 TB butter
  • 1 clove minced garlic

Microwave spinach according to bag directions.  Melt butter and garlic.  When spinach is cooked, remove from bag and toss with melted butter  mixture.  Serve.

Cornmeal fried oysters with remoulade sauce and garlic spinach

Cornmeal fried oysters with remoulade sauce and garlic spinach


About emenuplan
I love to cook and love to eat. I work full time and have a family so managing good meals during the week requires organization. I'm hoping to share my weekly menu plans and recipes to make things a little easier for those who want to follow along.

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