Shrimp And Mirliton Remoulade

Gingerbear's Note:

Prep. time does not include the chilling of the sauce to blend flavors.

• Total Time: 1 hrs 35 mins
• Prep Time: 35 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 6

• 2 mirlitons (chayotes)
• 1 ½ lbs cooked medium shrimp , peeled and deveined
• cherry tomatoes
• watercress
• fresh tarragon or parsley sprig (to garnish)

For sauce remoulade

• 1 cup mayonnaise
• ¼-½ teaspoon Worcestershire sauce
• 2 teaspoons Dijon mustard
• 1 ½-2 tablespoons lemon juice or 1 ½-2 tablespoons white wine vinegar
• 1 tablespoon drained capers , finely chopped
• 3 tablespoons choppedgherkins or 3 tablespoons dill pickles
• 2 tablespoons chopped mixed fresh parsley , chives and tarragon
• 2 teaspoons anchovy paste
• salt and white pepper

Directions:

1. First make the sauce.
2. Mix together all the ingredients, adding worcestershire sauce, lemon juice or vinegar, salt and pepper to taste.
3. Cover and chill for atleast 2 hours to allow the flavors to blend.
4. Cook the mirlitons in boiling water for 45 minutes to 1 hour or until tender.
5. Drain and cool.
6. Peel the mirlitons if necessary, cut them in half lengthwise and remove the seeds, if any.
7. Slice thinly lengthwise.
8. Arrange the shrimp and mirliton slices on individual serving plates with cherry tomatoes and watercress sprigs, Spoon sauce over, and garnish with tarragon or parsley sprigs.