Shrimp Remoulade
"A dip in red remoulade gives shrimp a piquant Cajun zing. From Martha Stewart"
- Ready In:
- 45mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 1 1⁄4 lbs medium shrimp, shells on (about 40)
- 1 1⁄4 cups reduced-fat 2% plain Greek yogurt
- 3 scallions, chopped
- 2 tablespoons stone-ground mustard
- 2 tablespoons ketchup
- 2 tablespoons brine-packed capers, rinsed and chopped
- 1 tablespoon fresh lemon juice
- 3⁄4 teaspoon minced garlic clove
- cayenne pepper, to taste
- 1 small head bibb lettuce, torn
- lemon wedge (to garnish)
directions
- Prepare ice-water bath. Bring a stockpot of water to boil. Reduce heat to low. Add shrimp and poach until just cooked through, about 2 minutes. Transfer to ice-water bath. Let stand until cool. Drain. Peel and devein shrimp. Refrigerate.
- Meanwhile, stir together yogurt, scallions, mustard, ketchup, capers, lemon juice, garlic, and cayenne. Toss shrimp in remoulade to coat; refrigerate for 30 minutes.
- Divide lettuce evenly among plates, and top with shrimp. Garnish with lemon wedges.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
