Shrimp Rémoulade on Tender Greens
by Jamie Shannon
New Orleans rémoulade is a spiced-up version of the classic French mayonnaise-style sauce. The cool, fresh, briny flavors of boiled shrimp dressed in remoulade make this dish a good starter to a rich, hearty Creole dinner menu.
Serves eight as an appetizer.
Yields 1-1/3 cups sauce.
For the Rémoulade sauce
1 Tbs. white-wine vinegar
1 Tbs. prepared yellow mustard
2 Tbs. Creole or country-style Dijon mustard
2 tsp. tomato paste
1 small clove garlic
Dash of Tabasco sauce
1/2 tsp. fresh lemon juice
1 large egg
1/4 tsp. paprika
1/2 cup vegetable oil
3 Tbs. chopped scallions (white and pale green parts from 2 scallions)
3 Tbs. chopped celery
2 Tbs. chopped fresh flat-leaf parsley
Kosher salt
For the shrimp
1/3 cup kosher salt
1 Tbs. cayenne
2 Tbs. whole black peppercorns
2 lemons, cut in quarters
1 large clove garlic
4 bay leaves
1 medium onion, diced
1-1/2 lb. large (21-25 per lb.) shrimp, peeled and deveined, tails left on
Tender leafy lettuce (such as bibb or Boston), cut into strips
Make the sauce:
In a food processor, combine the vinegar, mustards, tomato paste, garlic, Tabasco, lemon juice, egg, and paprika. Pulse to mix. With the processor running, slowly add the oil in a steady stream. Add the scallions, celery, parsley, and salt to taste; pulse briefly to combine. Overprocessing may cause separation. Chill.
Prepare the shrimp:
In a 6- to 8-qt. pan, combine 1 gallon water with 1/4 cup of the salt, the cayenne, peppercorns, lemon, garlic, bay leaves, and onion. Bring to a boil and then simmer for 15 minutes. Add the shrimp and cook until they’re pink and just barely opaque through the center, about 3 minutes. Pull the shrimp from the boil and put them in a large bowl. Cover with ice and then add 2 cups of the boil liquid to the iced shrimp. Soak for 5 minutes. Add the remaining salt. When the shrimp are well chilled, drain.
Before serving, dip each shrimp in the rémoulade sauce to coat and arrange on a bed of the lettuce.
Make Ahead Tips
The rémoulade sauce may be made a day in advance, but it's best to cook the shrimp an hour or so before serving.
nutrition information (per serving):
Size
:
includes sauce;
Calories
(kcal):
200;
Fat
(g):
15;
Fat Calories
(kcal):
140;
Saturated Fat
(g):
3;
Protein
(g):
14;
Monounsaturated Fat
(g):
5;
Carbohydrates
(g):
2;
Polyunsaturated Fat
(g):
7;
Sodium
(mg):
1050;
Cholesterol
(mg):
145;
Fiber
(g):
1;
From Fine Cooking 19
, pp. 42
March 3, 1997
