Although classically served as an appetizer, Creole Shrimp Remoulade is a refreshing luncheon entrée on a warm summer day.
Serves 6 as an appetizer
The Creole Remoulade Sauce
3 tablespoons Creole or whole-grain mustard
3 tablespoons ketchup
2 tablespoons prepared horseradish
1/4 cup tarragon or white wine vinegar
3/4 cups olive oil
2 teaspoons paprika
1/2 teaspoon cayenne pepper
1 teaspoon salt
1/4 teaspoon black pepper, freshly ground
1/3 cup yellow onion, chopped
1/2 cup green onion (4 inches of the green plus 1 inch of the white), coarsely chopped
3 tablespoons celery, chopped
3 tablespoons flat leaf parsley, chopped
4 cloves garlic, chopped
To prepare the Creole Remoulade Sauce, combine all of the sauce ingredients in the work bowl of a food processor or blender. Process until fairly smooth, about 30 to 40 seconds. Transfer to a container, cover tightly, and refrigerate for at least an hour.
2 pounds large shrimp, raw*
2 quarts water
1 teaspoon salt
Large bowl or basin of water with a couple of handfuls of ice cubes
In a heavy sauce pan, bring the water and salt to a boil. Drop the shrimp in and cook until they just turn pink and are firm, about 3 to 5 minutes. Immediately remove from heat and drain in a colander. Put the hot shrimp into the ice water bath to cool. When the shrimp are cool to the touch, carefully peel and devein, leaving the tail fins. Transfer to bowl and refrigerate until chilled.
4 cups (loosely packed) baby greens (mesclun)
Place one portion of the baby greens in a mound in the center of each chilled salad plate. Arrange one portion of shrimp on top of each mound of greens. Spoon the Creole Remoulade Sauce over the shrimp and greens. Serve immediately.
* If raw shrimp is unavailable, frozen shrimp may be substituted. Simply thaw in a colander, under cold running water. Allow to drain for a few minutes, then dry shrimp with paper toweling. Transfer to bowl and refrigerate until chilled.
Gourmet and other fine specialty foods, including quality olive oils, sea salts, and seasonings directly from The Posh Gourmet