Shrimp Remoulade Salad
Prep Time:
20 mins.
Yield:
6 servings
There are as many styles of remoulade sauce as there are chefs. This is the French or classic white remoulade with Cornichons, capers, lemons and herbs to give it a bright, tangy flavor, perfect with seafood.
Ingredients
- 1/2 cup Blue Plate® Mayonnaise
- 2 tablespoons green onion, finely chopped
- 1 tablespoons cornichons, finely chopped
- 1 tablespoon lemon juice
- 1 tablespoon chopped soft herbs such as chives, chervil or tarragon + more for garnish
- 2 teaspoons capers
- 1 teaspoon Creole or coarse grain mustard
- 1 teaspoon Worcestershire sauce
- 1 hard boiled egg, finely chopped
- Salt, to taste
- Cayenne pepper, to taste
- 1 1/2 pounds boiled, peeled shrimp, about 3 pounds gross weight with heads and shells on
- 1 head Bibb lettuce
- 1 medium avocado, pitted and halved lengthwise, thinly sliced
- Cherry tomatoes, halved
Directions
- Make Remoulade Sauce: Combine mayonnaise, green onion, cornichons, lemon juice, herbs, capers, mustard, Worcestershire, chopped egg, salt, and cayenne in a small bowl and mix well. Fold in the shrimp.
- Serve on a bed of Bibb lettuce topped with the sliced avocado and cherry tomatoes.
