Shrimp Remoulade |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | |||||||||
| INGREDIENTS: | ||
| 1 small head iceberg lettuce, trimmed and shredded | 2 dozen large shrimp, boiled, peeled, and deveined | 1 cup Remoulade Sauce |
| 4 lemon wedges, for garnish | REMOULADE SAUCE: 1/2 cup Creole mustard or other mild whole-grain mustard | 1/2 cup prepared horseradish |
| 1/4 cup finely chopped yellow onions | 1/4 cup finely chopped green onions | 1/4 cup finely chopped celery |
| 2 tablespoons sugar | 1-1/2 tablespoons paprika | 1-1/2 teaspoons Worcestershire |
| 1 teaspoon granulated garlic | 1/4 cup vegetable oil | 1/4 cup red wine vinegar |
| 1 | Mound the shredded lettuce on 4 chilled salad plates and arrange 6 shrimp on each. Spoon 1/4 cup of the sauce on each serving and garnish each plate with a lemon wedge. Serve immediately. |
| 2 | REMOULADE SAUCE: Combine the mustard, horseradish, yellow onions, green onions, celery, sugar, paprika, Worcestershire, and garlic in the bowl of a standing mixer, and mix on medium speed until well blended. With the machine running, slowly add the oil in a steady stream and continue to mix until the mixture is thick and emulsified. Slowly add the vinegar in a steady stream and mix well to blend. |
| 3 | Transfer the sauce to an airtight container and refrigerate until well chilled before using, at least 2 hours. (Stored in an airtight container, this sauce will keep refrigerated for up to 5 days.) |