Shrimp Remoulade Recipe

Serves/Makes: 4

Ingredients:

• 1 1/2 pounds (680 g) large fresh shrimps
• Lettuce
• Lemon quarters

How to cook Shrimp Remoulade:

• Prepare remoulade sauce.
• Shell shrimps, leaving on tails, if desired remove veins.
• Boil shrimps in hot, boiling salted water, until pink.
• Remove from heat drain and set aside to cool completely.
• Arrange cooled shrimps into cold sauce stir until well coated.
• Cover bowl refrigerate for 3 hours.
• To serve, chisel some lettuce arrange onto individual plates.
• Evenly top lettuce with shrimps.
• Remove bay leaves from sauce.
• Coat shrimps with Remoulade sauce.
• Serve, along with lemon quarters.

Remoulade Sauce Ingredients:

• 3 tablespoons (45 mL) sweet mustard
• 5 mL (1 teaspoon) horseradish
• 15 mL (1 tablespoon) paprika
• 1 small bell pepper, seeded and finely chopped
• 1 garlic clove, crushed and minced
• Salt, to taste
• 1/2 cup (125 mL) white wine vinegar
• 1 1/2 cups (375 mL) oil
• 6 green onions, minced
• 2 celery stalks, minced
• 2 bay leaves
• 2 tablespoons (30 mL) freshly chopped parsley

How to cook Remoulade Sauce:

• Into a deep bowl, mix together sweet mustard, horseradish, paprika, chopped bell pepper, minced garlic and salt pour in white wine vinegar.
• Very slowly pour in oil, whipping.
• Whip until smooth and thick.
• Mix in minced green onions and celery, bay leaves and chopped parsley.
• Refrigerate sauce for 2 hours, in an airtight container.

Note:
If desired, use quartered or sliced scallops, mussels, clams or fresh water salmon-family fish strips, instead of shrimps.

Comments:
Remoulade sauce – This classic French sauce is made by combining mayonnaise (usually homemade) with mustard, capers and chopped gherkins, herbs and anchovies. It`s served chilled as an accompaniment to cold meat, fish and shellfish.

This recipe for Shrimp Remoulade serves/makes: 4

Main Ingredient: Shrimp
Preparation Method: Poached/Simmered
Cuisine: French