Shrimp And Hearts Of Palm Rémoulade Recipe

Name: Shrimp And Hearts Of Palm Rémoulade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup loosely packed flat-leaf parsley leaves; 1 celery stalk, coarsely chopped; 1 small shallot, coarsely chopped; 1 garlic clove, peeled; 1 cup mayonnaise; 2 tablespoons whole grain mustard; 1 tablespoon prepared horseradish; 1 tablespoon fresh lemon juice; 1/2 teaspoon paprika; 1/2 teaspoon Worcestershire sauce; 1 onion, quartered; 4 sprigs thyme; 2 bay leaves; 1 tablespoon kosher salt plus more; 1 teaspoon yellow mustard seeds; 1 teaspoon whole black peppercorns plus freshly ground black pepper; 2 celery stalks, 1 coarsely chopped, 1 thinly sliced on the diagonal; 2 pounds uncooked unpeeled large shrimp; 1 14-ounce can hearts of palm, drained, sliced on the diagonal; Butter lettuce leaves; Lemon wedges

Servings: persons

1/2 cup loosely packed flat-leaf parsley leaves
1 celery stalk, coarsely chopped
1 small shallot, coarsely chopped
1 garlic clove, peeled
1 cup mayonnaise
2 tablespoons whole grain mustard
1 tablespoon prepared horseradish
1 tablespoon fresh lemon juice
1/2 teaspoon paprika
1/2 teaspoon Worcestershire sauce
1 onion, quartered
4 sprigs thyme
2 bay leaves
1 tablespoon kosher salt plus more
1 teaspoon yellow mustard seeds
1 teaspoon whole black peppercorns plus freshly ground black pepper
2 celery stalks, 1 coarsely chopped, 1 thinly sliced on the diagonal
2 pounds uncooked unpeeled large shrimp
1 14-ounce can hearts of palm, drained, sliced on the diagonal
Butter lettuce leaves
Lemon wedges

1
Pulse the first four ingredients in a food processor until finely chopped. Add mayonnaise, mustard, horseradish, lemon juice, paprika, and Worcestershire sauce; process until smooth. DO AHEAD:
2
Combine the first 5 ingredients, peppercorns, chopped celery stalk, and 4 quarts (16 cups) water in a large heavy pot. Bring to a boil. Add shrimp and simmer for 3 minutes. Remove pot from heat and steep shrimp until just cooked through, about 5 minutes. Transfer shrimp to a rimmed baking sheet; let cool. Peel and devein shrimp. DO AHEAD:
3
Toss shrimp and remoulade in a large bowl to coat. Cover and chill at least 2 hours.
4
Fold hearts of palm and sliced celery into shrimp. Season with salt and pepper. Serve on lettuce leaves with lemon wedges.

717

kcal

Calories

Fat

Carbs

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.

How did you like this recipe?

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

You need 21 ingredients. The key ingredients include: 1/2 cup loosely packed flat-leaf parsley leaves, 1 celery stalk, coarsely chopped, 1 small shallot, coarsely chopped, 1 garlic clove, peeled, and more.

Yes, Shrimp And Hearts Of Palm Rémoulade 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.

Shrimp And Hearts Of Palm Rémoulade

How did you like this recipe?

Frequently Asked Questions