Dinner: Louisiana Shrimp Rémoulade with Fall Lettuces

Recipe by Barbara Chernetz Although rémoulade originated in France, this dish is very popular in Louisiana and is the perfect starter for dinner on a November night.

This recipe includes superfoods such as:

Lemon

Health benefits of Louisiana Shrimp Rémoulade with Fall Lettuces

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

16 c. water
1/4 c. sugar
1 tbsp. kosher salt
2 tbsp. Creole spice
1/4 c. lemon juice
4 bay leaves
1 tbsp. coriander seeds
1 tbsp. black peppercorns
2 large sprigs thyme
1 onion
1 head garlic
32 large shrimp

Instructions

To make shrimp boil: In a large pot, bring all ingredients except shrimp to a boil; add shrimp and cook 4 minutes, or until just cooked through. Drain; lay out shrimp on a baking sheet and refrigerate to cool.
To make rémoulade: Pulse all ingredients except greens in a food processor until just blended. Transfer mixture to a large bowl; add shrimp and toss. Refrigerate at least 1 hour or up to 8.
To serve, mound salad greens on each plate and top with shrimp.

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