Louisiana Shrimp Rémoulade with Fall Lettuces
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
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.
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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