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Chilled Shrimp With Remoulade

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Ingredients
  Mayonnaise 1 Cup (16 tbs)
  Dijon mustard 1⁄4 Cup (4 tbs)
  Prepared horseradish 2 Tablespoon
  Chopped flat leaf parsley 2 Tablespoon
  Shallot 1 Small, minced
  Garlic 1 Clove (5 gm), finely chopped (Medium Clove)
  White wine vinegar 1 Tablespoon
  Fresh lemon juice 1 Teaspoon
  Hot sauce 1 Teaspoon
  Paprika 1⁄2 Teaspoon
  Cayenne pepper 1⁄4 Teaspoon
  Garlic powder 1⁄4 Teaspoon
  Salt To Taste
  Shrimp 1 Pound
  Water 1 Gallon
  Kosher salt 1⁄2 Cup (8 tbs)
  Sweet paprika 1⁄4 Cup (4 tbs)
  Cayenne pepper 1 Teaspoon
  Garlic powder 1 Teaspoon
  Fresh lemon juice 1⁄4 Cup (4 tbs)
  Bay leaves 4
  Onion 1 Small, sliced 1/4 inch thick
  Garlic head 1 , halved crosswise
  Sprig thyme 1 Large
  Black peppercorns 1 Tablespoon
  Ground coriander 1 Tablespoon
  Jumbo shrimp 24 , shells cut down the back and veins removed
  Baby arugula/Mache 6 Cup (96 tbs)
Directions

1. MAKE THE REMOULADE: In 3 bowl. Stir together all of the remoulade ingredients.
2. prepare the shrimp: In a large pot, combine all of the ingredients except the shrimp and arugula: bring to a boil. Cover and simmer over moderate heat for 5 minutes. Uncover, add the shrimp and bring back to a simmer. Cover, remove the pot from the heat and let stand until the shrimp are just cooked through, 10 minutes.
3. Drain the shrimp: transfer to a baking sheet to cool. Refrigerate until chilled.
4. Peel the shrimp. Line a platter with the arugula and top with the shrimp.

Recipe Summary

Method: 
Boiled
Ingredient: 
Shrimp

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