Shrimp And Mirliton Remoulade
- Ready In:
- 1hr 35mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 2 mirlitons (chayotes)
- 1 1⁄2 lbs cooked medium shrimp, peeled and deveined
- cherry tomatoes
- watercress
- fresh tarragon or parsley sprig (to garnish)
-
For sauce remoulade
- 1 cup mayonnaise
- 1⁄4 - 1⁄2 teaspoon Worcestershire sauce
- 2 teaspoons Dijon mustard
- 1 1⁄2 - 2 tablespoons lemon juice or 1 1/2-2 tablespoons white wine vinegar
- 1 tablespoon drained capers, finely chopped
- 3 tablespoons chopped gherkins or 3 tablespoons dill pickles
- 2 tablespoons chopped mixed fresh parsley, chives and tarragon
- 2 teaspoons anchovy paste
- salt and white pepper
directions
- First make the sauce.
- Mix together all the ingredients, adding worcestershire sauce, lemon juice or vinegar, salt and pepper to taste.
- Cover and chill for atleast 2 hours to allow the flavors to blend.
- Cook the mirlitons in boiling water for 45 minutes to 1 hour or until tender.
- Drain and cool.
- Peel the mirlitons if necessary, cut them in half lengthwise and remove the seeds, if any.
- Slice thinly lengthwise.
- 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.
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RECIPE SUBMITTED BY
Gingerbear
United States
Me and my boyfriend have been together for 11 years now. We live on 40 acres and have 6 dogs and 4 Tennessee Walkers. We both work a lot of hours so there is never enough time in a day to get everything done. I absolutely love the outdoors. I also enjoy lifting weights, reading and playing with all of my beautiful animals. I absolutely love, love and love to cook. I like to cook a variety of things and also like love to bake. I like to just get in the kitchen and experiment with different things. If something does not turn out for me such as pie crust or gravy I will keep trying until I can make it work. Only problem is, when I finally make it work it may not work again the time after that. It is fun though and I do consider myself a pretty good cook for the most part. I also love slow cooker recipes. Those are my most favorite in the winter months.