Enjoy this fresh take on a classic Louisiana dish. To meal prep, cook the shrimp and make the dressing beforehand. Toss together when you’re ready to serve, and you’ll have dinner on the table in no time.
Shrimp Remoulade Wedge Salad
Makes 4 servings
Ingredients
- 4 cups water
- 1 tablespoon liquid crab boil
- ½ yellow onion
- 2 tablespoons kosher salt
- ¼ cup lemon juice
- 2 cloves garlic
- 24 jumbo fresh gulf shrimp, peeled and deveined
- Remoulade Dressing (recipe follows), divided
- 2 heads of Bibb lettuce, cut in half
- ½ cup grape tomatoes, halved
- ¼ cup green onion
- Garnish: ground black pepper
Instructions
- In a large, enamel-coated cast-iron Dutch oven, bring 4 cups water, crab boil, onion, salt, lemon juice, and garlic to a boil. Add shrimp, and cook until opaque, 2 to 4 minutes. Drain shrimp well.
- Pat shrimp dry and place in a medium bowl. Toss shrimp with ½ cup Remoulade Dressing. Divide lettuce, tomatoes, and green onion between 4 salad plates. Divide shrimp between each plate. Serve with remaining Remoulade Dressing, and sprinkle with pepper, if desired.
Remoulade Dressing
Makes about 1½ cups
Ingredients
- 2 large egg yolks, room temperature
- 3 tablespoons Creole mustard
- 2 tablespoons prepared horseradish
- 2 tablespoons lemon juice
- 1 teaspoon sugar
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- ¼ teaspoon ground red pepper
- 1 cup canola oil
- 3 tablespoons minced celery
- 2 tablespoons minced green onion
- 2 tablespoons Worcestershire sauce
Instructions
- In the work bowl of a food processor, add egg yolks, mustard, horseradish, lemon juice, sugar, salt, black pepper, and red pepper. Process until mixture is well combined, about 30 seconds. With food processor running, slowly add oil to egg mixture in a steady stream until mixture is thickened.
- Transfer thickened egg mixture to a medium bowl. Stir in celery, green onion, and Worcestershire. Cover and refrigerate for up to 1 week.
A SECOND HELPING
