Ingredients
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- Remoulade sauce:
- 1 bunch scallions, cut up
- 2 small stalks celery with leaves, cut up
- 2 sprigs fresh parsley, cut up
- 1 sprig fresh tarragon, cut up
- 3 tbs. Maison Louisianne Creole Mustard
- 5 tsp. paprika
- 1 1/4 tsp. salt
- 1/2 tsp. freshly ground black pepper
- 1/4 tsp. cayenne
- 6 tbs. tarragon white wine vinegar
- 3 tsp. fresh lemon juice
- 2 tsp. Atomic horseradish sauce
- 1/2 tsp. dried basil
- 3/4 cup olive oil
- ***
- Remaining ingredients:
- 1 scallion, chopped
- 1 tbs. chopped celery
- 2 tsp. finely minced fresh parsley
- Fresh romaine or Bibb lettuce leaves
- 1 lb. large whole fresh shrimp
- 16 whole allspice
- 1 large clove garlic, peeled and crushed
- 12 peppercorns, crushed
- Salt to taste if desired
Instructions
- Process the first 4 ingredients until almost a puree. Stir in remaining ingredients up to olive oil. Using a wire whisk slowly add olive oil til well blended. Taste and adjust seasoning. Stir in the minced green onion, celery and parsley. Chill at least 3 hours or overnight.
- Bring a large pot of water to a full boil with allspice, garlic and peppercorns, add shrimp, turn off heat and poach for several minutes until just cooked through, then peeled, deveined and throughly chilled
- When ready to serve, take lettuce and put a large leaf on each of 4 chilled salad plates. Arrange shrimp on top.
- Cover with remoulade sauce or serve on the side, as you prefer. Do not sauce shrimp more than a few minutes before serving or they will become soggy. Garnish with a slice of lemon and serve.
- Prep Time: 0 hours
- Cook Time: 0 hours
- Category: Recipes
