what to serve w/ spice-crusted shrimp w/ remoulade (9/01)?

[mb]

i'm making this tonight as a main dish instead of as an appetizer. any ideas on a side dish? first i was thinking to serve the shrimp over some kind of pasta, but then silly me forgot that they get dipped in remoulade! :rolleyes:

any suggestions are welcome! they don't necessarily have to be light, either.

tia,
marisa :)

[Beth]

My first thought would be a pilaf or other rice and green beans, asparagus or a green salad.

[mightyh]

What about a big baked sweet potato and a fruit salad (maybe with mango--I loved the one early on in 2001 called tropical fruit salad, even sans coconut)?

[marshalynne]

How about a tossed salad and the Caramelized Onion & Roasted Red Pepper Tart? YUM!

[Ralph]

Funny, you should mention this - I'm doing the same thing tomorrow night!

I decided that instead of cooking them on the stovetop, I'm going to skewer & grill them.

As for sides, I'm planning on alternating the shrimp w/red bell pepper pieces on the skewer. And for starch, I'm making the green onion pancakes from that same article.

[mb]

thanks for all your input...

had i really looked at that article better, i probably would have also made the roasted asparagus with balsamic browned butter (is that the name of it?) and then maybe also some roasted garlic mashed potatoes...

instead, since it was kinda last minute, i just made some yellow rice that DH has had a hankering for for a while now, and a salad.

the review of the shrimp: DH was pretty hungry and tossed all the shrimp into the pan before it was really hot enough. as a result, they weren't as crispy as they could have been. also, i ran out of cumin (oops). and i thought the yellow rice was just an ok accompaniment. ralph, i'm sure they'll be tasty on the grill. i was hoping to get a really crisp crust on the shrimp from the skillet. oh well.

oh, and the remoulade: i thought it was just ok. it tasted a bit too much like the FF yogurt though. i think there are better remoulade recipes out there.

thanks again for all your help.

marisa :)

[Ralph]

Well, that's my one word description! This was actually one of the best meals I've made from CL in a long time.

I doubled the spice crusting (as suggested by someone on another thread about this recipe). DW agrees with you, Marisa, that it would be crispier if sauteed - we'll try it that way when it's too cold to grill. Nonetheless, they were great. Decided not to alternate the shrimp with the peppers on the skewers since the shrimp needed only a few minutes to cook; just had them on separate skewers.

The pancakes were great, but perhaps a bit too greasy though I followed the recipe exactly. Next time maybe try with cooking spray or Misto.

And the remoulade, to disagree with Marisa, was absolutely incredible!

Can't wait to have the leftovers!:)

[Grace]

Man, you could have invited me over, Ralph!! :D We're actually having this at our next supper club meeting in a couple of weeks, so I'll wait to try it then. I may just email the person who's making this dish and let them know it might be a good idea to double the spice crusting. As it is, I can never wait for supper club night - now I'm REALLY looking forward to it!! Thanks, Ralph!!

[Ralph]

Here's the link to that prior posting about using more spices:

http://www.cookinglight.com/vbb/showthread.php?s=&threadid=12900

But, silly me! I doubled the amount of spices, but still only used about a pound of shrimp. (D'oh!) Hey, it was still good. We're already thinking about what other meat could be used (chicken, swordfish...) the next time.