Shrimp Rémoulade
- Total Time
- 4 hours 15 minutes
- Rating
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Ingredients
- 2tablespoons Creole (brown) mustard, preferably Zatarain's
- 1tablespoon paprika
- ½teaspoon cayenne
- 2½teaspoons salt
- ¼cup tarragon vinegar
- ½cup plus 3 tablespoons olive oil
- * cup chopped scallions, including 2 to 3 inches of the green tops
- ¼cup minced celery
- ¼cup chopped flat-leaf parsley
- 3pounds raw medium shrimp
- 1head iceberg lettuce, sliced ¼ -inch thick
Nutritional analysis per serving (8 servings)
329 calories; 20 grams fat; 3 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 2 grams polyunsaturated fat; 4 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 35 grams protein; 661 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Whisk together the mustard, paprika, cayenne and 1½ teaspoons salt in a deep bowl. Beat in the vinegar. Whisking constantly, pour in the oil in a slow, thin stream and beat until smooth and thick. Add the scallions, celery and parsley and mix well. Cover tightly with plastic wrap and let rest at room temperature for at least 4 hours.
- Step 2
Shell and devein the shrimp. Rinse them under cold water. Bring 2 quarts of water to a simmer in a large pot. Add the remaining salt. Drop in the shrimp and cook, uncovered, for 3 to 5 minutes, until pink and firm. Drain, let cool, then chill until ready to serve.
- Step 3
Mound the shredded lettuce on individual chilled plates. Arrange the shrimp on top, spoon some of the sauce over them -- reserving the rest for another use -- and serve immediately.
Private Notes