Baked Shrimp/New Orleans Remoulade Sauce/French Potato Salad

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 55mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • FOR THE REMOULADE SAUCE:
  • Preheat oven to 450°F; coat a 2-qt. baking dish with nonstick spray.
  • 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.
  • Season sauce with salt, pepper & red pepper flakes; chill until ready to serve.
  • FOR THE SHRIMP:
  • Toast bread crumbs in 1-2 tablespoons oil in a small nonstick skillet over medium heat until golden, about 5 minutes.
  • Transfer crumbs to a bowl and stir in chives, salt, pepper & red pepper flakes.
  • Combine melted butter and remaining 1-3 tablespoons olive oil in another bowl.
  • Dip shrimp into butter mixture, then dredge in crumbs and arrange in the prepared dish.
  • Bake until shrimp are cooked through and crumbs are crisp, about 10 minutes.
  • FOR FRENCH POTATO SALAD:
  • 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.
  • Add haricots verts(to the potatoes) & cook 2 minutes drain and set vegetables aside (on some toweling).
  • Whisk together, Dijon, oil, vinegar, honey and tarragon in a large bowl.
  • Season vinaigrette with salt, pepper, crushed red pepper flakes(if using) & a sprinkling of toasted white sesame seeds.
  • Add warm potatoes and beans, toss to coat.
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