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La Salade De Crevettes Recipe

Name: Anjou Restaurants La Salade De Crevettes Recipe
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: French
Ingredients: 2 cups Bib (Butter) lettuce; 2 cups Mixed salad greens (mesclun); 2 whole Roma tomatoes; 2 whole Large eggs; 12 whole Gulf shrimp (peeled, deveined, tails on or off per preference); 1 tsp Kosher salt; 0.25 tsp Freshly ground black pepper; 1 tbs Olive oil; 1 tsp Lemon juice (fresh); 0.5 cups Mayonnaise; 1 tsp Dijon mustard; 0.5 tsp Prepared horseradish; 1 tsp Capers (finely chopped); 1 tbs Cornichons or dill pickles (finely diced); 1 tbs Shallot (finely minced); 1 tbs Fresh parsley (finely chopped); 1 tsp Lemon juice; 0.25 tsp Worcestershire sauce; 0.25 tsp Paprika (sweet or smoked); 0.25 tsp Kosher salt; 0.125 tsp Freshly ground black pepper; 1 tsp Extra-virgin olive oil; 2 whole Lemon wedges (for serving); 1 tbs Chopped fresh chives or parsley (garnish)

Inspired by Anjou Restaurant

Time30m

Serves2

Salad Days bib and mixed greens tossed in 'French' remoulade with hard boiled eggs, Roma tomatoes, topped with Gulf shrimp.

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Ingredients

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Salad greens

2 cups Bib (Butter) lettuce

2 cups Mixed salad greens (mesclun)

Vegetables & eggs

2 whole Roma tomatoes

2 whole Large eggs

Shrimp

12 whole Gulf shrimp (peeled, deveined, tails on or off per preference)

1 tsp Kosher salt

1/4 tsp Freshly ground black pepper

1 tbs olive oil

1 tsp Lemon juice (fresh)

French remoulade

1/2 cups Mayonnaise

1 tsp Dijon mustard

1/2 tsp Prepared horseradish

1 tsp Capers (finely chopped)

1 tbs Cornichons or dill pickles (finely diced)

1 tbs Shallot (finely minced)

1 tbs Fresh parsley (finely chopped)

1 tsp ReaLemon lemon juice

1/4 tsp Original Worcestershire Sauce

1/4 tsp Paprika (sweet or smoked)

1/4 tsp Kosher salt

1/8 tsp Freshly ground black pepper

Finishing & optional

1 tsp Extra-virgin olive oil

2 whole Lemon wedges (for serving)

1 tbs Chopped fresh chives or parsley (garnish)

Method

Eggs & tomatoes

Hard-boil eggs

Place eggs in a small saucepan and cover with cold water by about 1 inch. Bring to a gentle boil over medium-high heat, then cover, remove from heat and let sit 9 minutes. Transfer eggs to an ice bath for 5 minutes, then peel and quarter each egg.

Prepare tomatoes

While eggs cook, rinse Roma tomatoes and cut each into 6 wedges (or dice into large chunks if preferred). Set aside on paper towel to drain briefly.

Remoulade

In a medium bowl combine 1/2 cup mayonnaise, 1 tsp Dijon mustard, 1/2 tsp prepared horseradish, 1 tsp finely chopped capers, 1 tbsp finely diced cornichons or dill pickle, 1 tbsp minced shallot, 1 tbsp chopped parsley, 1 tsp lemon juice, 1/4 tsp Worcestershire sauce, 1/4 tsp paprika, 1/4 tsp kosher salt and 1/8 tsp freshly ground black pepper. Whisk until smooth and taste; adjust seasoning or acidity with additional lemon juice or salt as needed. Chill in refrigerator while you prepare shrimp and greens so flavors meld.

Shrimp

Pat shrimp dry with paper towels. In a bowl toss with 1 tsp olive oil, 1 tsp fresh lemon juice, 1 tsp kosher salt (use the 1 tsp noted in shrimp section) and 1/4 tsp freshly ground black pepper so shrimp are lightly coated.

Heat a skillet over medium-high heat until hot. Add the shrimp in a single layer (work in two batches if necessary). Cook 1.5–2 minutes per side until shrimp are pink and opaque and edges curl — total 3–4 minutes depending on size. Transfer to a plate and let rest 1–2 minutes. If you prefer chilled shrimp, shock cooked shrimp in an ice bath for 2 minutes, drain and pat dry before plating.

Assemble Salad

In a large mixing bowl, combine the 2 cups bib lettuce and 2 cups mixed greens. Add the prepared remoulade to the greens — start with about 3 tablespoons and gently toss to coat. Add more remoulade to taste (remoulade should lightly coat leaves, not drown them).

Divide dressed greens between two plates (serves 2). Arrange Roma tomato wedges and quartered hard-boiled eggs evenly over the greens.

Place 6 cooked Gulf shrimp on top of each salad. Drizzle each portion with 1/2 tsp extra-virgin olive oil if desired and garnish with chopped chives or parsley. Serve with lemon wedges on the side so diners can add additional brightness.