Shrimp Remoulade

Name: Shrimp Remoulade
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 serving(s)
Ingredients: 2 lbs shrimp, peeled and deveined; 2 -3 tablespoons , vegetable or 2 -3 tablespoons canola oil; 3 -4 cups of shredded lettuce; 1/2-1 cup remoulade sauce, made in advance; 1 tablespoon of chopped parsley, for garnish; 1/2 cup of chopped green onion; 1/2 cup of finely minced celery; 1 garlic clove, finely minced; 2 tablespoons ketchup; 1/8 cup of spicy creole mustard; 1 tablespoon horseradish; 1 cup mayonnaise; 2 yolks from hard-boiled eggs, chopped; 1/8-1/2 cup , white or 1/8-1/2 cup apple cider vinegar; 1 tablespoon paprika; 1 teaspoon cajun seasoning (like Slap Ya Mama) or 1 teaspoon cayenne pepper; couple dashes Worcestershire sauce; couple dashes hot pepper sauce; 1 pinch thyme; 1 pinch tarragon; couple pinches of chopped parsley; kosher salt and fresh cracked black pepper, to taste; 1/4 cup extra virgin olive oil

Submitted by Barenakedchef

"This recipe is from the blog Deep South Dish. Also, it is in my Southern Living Cookbook. This remoulade is maybe the best one I've had. A long list of ingredients, but most you'll have on hand. Plus, it comes together in the food processor."

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photo by Barenakedchef

Ready In:: 20mins
Ingredients:: 23
Serves:: 4

ingredients

2 lbs shrimp, peeled and deveined
2 -3 tablespoons , vegetable or 2 -3 tablespoons canola oil
3 -4 cups of shredded lettuce
¹⁄₂ - 1 cup remoulade sauce, made in advance
1 tablespoon of chopped parsley, for garnish
REMOULADE
¹⁄₂ cup of chopped green onion
¹⁄₂ cup of finely minced celery
1 garlic clove, finely minced
2 tablespoons ketchup
¹⁄₈ cup of spicy creole mustard
1 tablespoon horseradish
1 cup mayonnaise
2 yolks from hard-boiled eggs, chopped
¹⁄₈ - ¹⁄₂ cup , white or 1/8-1/2 cup apple cider vinegar
1 tablespoon paprika
1 teaspoon cajun seasoning (like Slap Ya Mama) or 1 teaspoon cayenne pepper
couple dashes Worcestershire sauce
couple dashes hot pepper sauce
1 pinch thyme
1 pinch tarragon
couple pinches of chopped parsley
kosher salt and fresh cracked black pepper, to taste
¹⁄₄ cup extra virgin olive oil

directions

Pat shrimp until well dry. Heat 1 tablespoon of the canola oil in a cast iron skillet over medium high heat. Add the shrimp, cooking in batches and adding oil as needed for each batch. Lightly brown the shrimp on both sides, remove and set aside to cool, reserving a few of them to chop for garnish.
Transfer the shrimp to a small bowl and spoon the remoulade sauce over them; gently toss. Shred lettuce and place onto individual serving plates and remove the shrimp one at a time, allowing excess sauce to drip off. Arrange the shrimp on the shredded lettuce, top with a few of the reserved chopped shrimp and a sprinkle of parsley. Serve in martini glasses for a very nice presentation. Also great over fried green tomatoes, on a sandwich roll, or slid in between slices of fluffy French bread.
REMOULADE:
Combine all of the ingredients except for the olive oil. Drizzle in the olive oil, a little at a time, while whisking briskly until mixture is well blended and reaches a nice creamy consistency. Can also process in a food processor for a smoother consistency, if desired. Taste, adjust seasonings, and refrigerate for several hours or overnight to thoroughly chill.