Zutaten für Baby Kay's Shrimp Remoulade
- 2 tablespoons chopped fresh parsley
- Garlic Clove
- 1/2 cup mayonnaise
- Horseradish
- Tabasco Sauce
- 1 tablespoon fresh lemon juice
- 1/4 cup Creole mustard
- 1 pound cleaned shrimp
- 1/4 teaspoon salt (plus additional for boiling shrimp water)
- Romaine Lettuce
- 1 tablespoon chopped fresh dill
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon cayenne pepper (or to taste)
- 1/4 teaspoon black pepper
- Crusty French bread (for serving, quantity not specified)
- Chopped green onions (optional garnish, quantity not specified)
- Paprika (optional garnish, quantity not specified)
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Zubereitung von Baby Kay's Shrimp Remoulade
- In a medium bowl, whisk together 1/2 cup mayonnaise, 1/4 cup Creole mustard, 2 tablespoons chopped fresh parsley, 1 tablespoon chopped fresh dill, 1 tablespoon lemon juice, 1 teaspoon Worcestershire sauce, 1/2 teaspoon cayenne pepper (or to taste), 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
- Cook 1 pound of cleaned shrimp by boiling in salted water for 2-3 minutes, or until pink and opaque. Immediately transfer to an ice bath to stop the cooking process. Once cooled, thoroughly drain and refrigerate until ready to serve.
- Just before serving, gently fold the chilled shrimp into the remoulade dressing.
- Arrange shredded lettuce on chilled plates.
- Divide the shrimp remoulade mixture evenly among the plates atop the lettuce.
- Serve immediately with crusty French bread for dipping.
- Enjoy! This remoulade is also fantastic tossed with a full green salad.
- Optional: Garnish with chopped green onions or paprika for an extra touch of visual appeal.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
11g
Fat
5g
Carbs
3g
