Seafood Shortcakes with warm Remoulade Sauce

Shortcakes

Shortcakes

  • 3 cups White Lily Self-rising Flour
  • 1 teaspoon granulated sugar
  • 1 teaspoon fresh thyme leaves, chopped
  • 1/2 teaspoon fresh Rosemary leaves, chopped (optional)
  • 1/4-1/2 teasp. seafood magic or your favorite Creole seasoning
  • 1 cup shredded cheddar cheese
  • 1-1/2 cups heavy whipping cream (you may need a little more)


Shortcakes

  1. In a large bowl, combine all dry ingredients and whisk together to blend well. Make a well in the center and add 1 cup heavy whipping cream and fold into the flour mixture. Add the remaining cream a little at a time until you achieve a moist but firm biscuit dough….just until the dough holds together.
  2. Place dough on a floured surface and pat out (using your fingertips) into a large rectangle. Fold one third of the dough onto the center and overlap with the remaining third of the dough as if you were folding a business letter. Turn dough over onto floured surface and pat out again into a rectangle and repeat the folding process. This time pat the dough out into a one inch thick rectangle. Using a large, sharp, floured knife, divide dough in half horizontally. Now Cut the biscuits into desired pieces to equal 12-14 equal pieces.
  3. Dust off excess flour from the bottoms of the biscuits and place on a parchment lined baking sheet. Brush tops of biscuits with a little more whipping cream and season with fresh cracked black pepper if desired.
  4. Bake in a 375* oven until a golden brown. Approximately 14 to 16 minutes.

Remoulade Sauce

Remoulade Sauce

  • 1 stick butter
  • 1 bunch green onions, thinly sliced
  • 1/2 pound thinly sliced white mushrooms
  • 2 cloves finely minced garlic
  • 1/2 teaspoon Seafood Magic or Creole Seasoning
  • 1/2 teaspoon Lemon Pepper
  • 1 pound Louisiana crawfish tails, seasoned with light dusting of Creole Seasoning (you can substitute raw, peeled shrimp or crab)
  • 2 tablespoons ketchup
  • 2 tablespoons Creole mustard
  • 1 tablespoon prepared Horseradish
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Lea & Perrins
  • 1 teaspoon Crystal Hot Sauce
  • 1 cup Hellman’s Mayonnaise
  • 1 recipe Savory Biscuits (Prepared)

Remoulade Sauce

  1. In a large skillet, melt butter.
  2. Add green onions and mushrooms and saute 2 minutes.
  3. Add all remaining ingredients except the mayonnaise.
  4. Simmer for 3 minutes then slowly stir in Mayonnaise.
  5. Cook until Mayonnaise is heated through.

Chefs notes:

Depending on your use of this sauce, you can thin if needed with a little white wine or stock to reach desired thickness, or you can thicken it with a little corn starch.

Here are a few dinner suggestions we have created with this sauce.

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