Louisiana Shrimp Remoulade with Fall Lettuces Recipe

Name: Louisiana Shrimp Remoulade with Fall Lettuces
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 3/4 c. mayonnaise; 1/4 c. Dijon mustard; 1 shallot; 2 tbsp. Creole spice; 2 tbsp. white wine vinegar; 1 1/2 tbsp. prepared horseradish; 1 tsp. lemon juice; 1/2 tsp. minced garlic; 1/2 tsp. paprika; 1/2 tsp. hot-red-pepper sauce; 1/4 tsp. celery salt; 8 c. mixed baby greens (such as Lolla Rossa lettuce, green and red oak leaf lettuce, tatsoi, or mizuna)

Servings: persons

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
3/4 c. mayonnaise
1/4 c. Dijon mustard
1 shallot
2 tbsp. Creole spice
2 tbsp. white wine vinegar
1 1/2 tbsp. prepared horseradish
1 tsp. lemon juice
1/2 tsp. minced garlic
1/2 tsp. paprika
1/2 tsp. hot-red-pepper sauce
1/4 tsp. celery salt
8 c. mixed baby greens (such as Lolla Rossa lettuce, green and red oak leaf lettuce, tatsoi, or mizuna)

1
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.
2
Drain; lay out shrimp on a baking sheet and refrigerate to cool.
3
To make remoulade: Pulse all ingredients except greens in a food processor until just blended.
4
Transfer mixture to a large bowl; add shrimp and toss.
5
Refrigerate at least 1 hour or up to 8.
6
To serve, mound salad greens on each plate and top with shrimp.

1535

kcal

Calories

Fat

Carbs

209

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 16 c. water, 1/4 c. sugar, 1 tbsp. kosher salt, 2 tbsp. Creole spice, and more.

Yes, Louisiana Shrimp Remoulade with Fall Lettuces falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Louisiana Shrimp Remoulade with Fall Lettuces

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