SHRIMP REMOULADE
Ingredients
1 lb. Cooked shrimp (peeled and deveined)
4 c. Crispy greens, such as Romaine lettuce, Mesclun mix, etc.
Remoulade Sauce:
1 c. Mayonnaise
2 tbsp. Spicy brown, Dijon or whole grain mustard (but not yellow)
2 tbsp. Ketchup
1 tbsp. Worcestershire sauce
1 tbsp. Lemon juice (quality bottled will do)
1 Shallot, chopped fine
1/4 c. Flat leaf parsley, chopped fine
1 rib Celery, chopped fine
2 cloves Garlic, grated (micro-planed)
1 tsp. Sweet smoked paprika
2 tsp. Frank’s®
1/8 tsp. Ground black pepper
1/8 tsp. Ground white pepper
Kosher salt, to taste
1 Lemon, cut into four wedges
Directions
• Whisk together all the ingredients for the sauce.
• Cover and chill for one hour.
• Arrange the greens on four chilled salad plates.
• Toss the cooked shrimp in the sauce.
• Equally divide the dressed shrimp between the four plates, garnish with the lemon wedges, and serve immediately.
Simple and simply delicious. And traditional holiday food in the Deep South! Every chef has their own take on Remoulade, and this is mine. It isn’t as spicy-hot as other recipes out there, but it has a complexity of flavors that I find far more appealing than searing spicy-hot.
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