Dana's Shrimp Remoulade Recipe
Blanched shrimp tossed with remoulade, field greens
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Ingredients
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Shrimp
Remoulade Sauce
Field Greens
Method
Shrimp Preparation
- 1
Blanch the Shrimp
In a large pot, bring 4 cups of water to a boil. Add 1 tablespoon of salt to the boiling water.
- 2
Cook the Shrimp
Add the peeled and deveined shrimp (1 pound) to the boiling water and cook for 2-3 minutes, until they turn pink and are opaque.
- 3
Remoulade Sauce Preparation
- 4
Combine Ingredients
In a medium bowl, combine the mayonnaise (1 cup), Dijon mustard (2 tablespoons), Worcestershire sauce (1 tablespoon), horseradish (1 tablespoon), hot sauce (1 teaspoon), paprika (1 teaspoon), lemon juice (1 tablespoon), minced garlic (1 clove), salt (1/2 teaspoon), and black pepper (1/2 teaspoon).
- 5
Mix Well
Whisk all the ingredients together until smooth and well combined. Taste and adjust seasoning if necessary.
Field Greens Preparation
- 6
Prepare the Greens
In a large bowl, add the mixed field greens (4 cups).
- 7
Dress the Greens
Drizzle the olive oil (2 tablespoons) and balsamic vinegar (1 tablespoon) over the greens. Season with salt and black pepper to taste.
- 8
Toss the Salad
Gently toss the greens to coat them with the dressing.
Assembly
- 9
Combine Shrimp and Remoulade
In a large bowl, toss the blanched shrimp with the remoulade sauce until they are well coated.
- 10
Serve
Divide the dressed field greens among serving plates and top with the shrimp remoulade. Serve immediately.
