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    You are in: Home / Recipes / Baked Shrimp/New Orleans Remoulade Sauce/French Potato Salad Recipe
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    Baked Shrimp/New Orleans Remoulade Sauce/French Potato Salad

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    20 mins

    35 mins

    Manami's Note:

    The secret to this dish is the bread crumbs -- browning them first ensures they form a crispy crust.08/20/2009 edition of Cuisine at home eRECIPES. Purchase shrimp already peeled and deveined to save time or do the work yourself to save money. I combined 3 recipes so as to have a nice romantic meal for 2. Serve with remoulade and French Potato Salad and nice bottle of wine - outside if it is summer and if not in front of the fireplace! :) This is NOT diet friendly -- however, it is only once a year! ;)

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    Ingredients:

    Servings:

    Units: US | Metric

    THE REMOULADE SAUCE

    THE SHRIMP

    FRENCH POTATO SALAD

    Directions:

    1. 1
      FOR THE REMOULADE SAUCE:.
    2. 2
      Preheat oven to 450°F; coat a 2-qt. baking dish with nonstick spray.
    3. 3
      Pulse the bell pepper, mayonnaise, Dijon, scallions, shallot, parsley, honey, and lemon juice in a food processor until bell pepper, shallots, and parsley are minced and sauce is well mixed.
    4. 4
      Season sauce with salt, pepper & red pepper flakes; chill until ready to serve.
    5. 5
      FOR THE SHRIMP:.
    6. 6
      Toast bread crumbs in 1-2 tablespoons oil in a small nonstick skillet over medium heat until golden, about 5 minutes.
    7. 7
      Transfer crumbs to a bowl and stir in chives, salt, pepper & red pepper flakes.
    8. 8
      Combine melted butter and remaining 1-3 tablespoons olive oil in another bowl.
    9. 9
      Dip shrimp into butter mixture, then dredge in crumbs and arrange in the prepared dish.
    10. 10
      Bake until shrimp are cooked through and crumbs are crisp, about 10 minutes.
    11. 11
      FOR FRENCH POTATO SALAD:.
    12. 12
      Cook potatoes in a pot of salted water with a pinch of crushed red pepper flakes (gives it a nice kick)until tender, about 10 minutes.
    13. 13
      Add haricots verts(to the potatoes) & cook 2 minutes drain and set vegetables aside (on some toweling).
    14. 14
      Whisk together, Dijon, oil, vinegar, honey and tarragon in a large bowl.
    15. 15
      Season vinaigrette with salt, pepper, crushed red pepper flakes(if using) & a sprinkling of toasted white sesame seeds.
    16. 16
      Add warm potatoes and beans, toss to coat.

    Ratings & Reviews:

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    Nutritional Facts for Baked Shrimp/New Orleans Remoulade Sauce/French Potato Salad

    Serving Size: 1 (404 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 994.3
     
    Calories from Fat 621
    62%
    Total Fat 69.0 g
    106%
    Saturated Fat 18.3 g
    91%
    Cholesterol 81.7 mg
    27%
    Sodium 806.3 mg
    33%
    Total Carbohydrate 82.0 g
    27%
    Dietary Fiber 8.3 g
    33%
    Sugars 19.4 g
    77%
    Protein 16.4 g
    32%

    The following items or measurements are not included:

    white wine vinegar

    fresh tarragon leaves

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