SHRIMP AND HEARTS OF PALM RéMOULADE
Provided by Bon Appétit Test Kitchen
Categories Food Processor Appetizer New Year's Eve Mayonnaise Shrimp Boil Bon Appétit Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 to 10 servings
Number Of Ingredients 23
Steps:
- For rémoulade:
- Pulse the first four ingredients in a food processor until finely chopped. Add mayonnaise, mustard, horseradish, lemon juice, paprika, and Worcestershire sauce; process until smooth. DO AHEAD: Can be made 3 days ahead. Cover and chill.
- For shrimp:
- Combine the first 5 ingredients, peppercorns, chopped celery stalk, and 4 quarts (16 cups) water in a large heavy pot. Bring to a boil. Add shrimp and simmer for 3 minutes. Remove pot from heat and steep shrimp until just cooked through, about 5 minutes. Transfer shrimp to a rimmed baking sheet; let cool. Peel and devein shrimp. DO AHEAD: Can be made 1 day ahead. Cover; chill.
- Toss shrimp and rémoulade in a large bowl to coat. Cover and chill at least 2 hours.
- Fold hearts of palm and sliced celery into shrimp. Season with salt and pepper. Serve on lettuce leaves with lemon wedges.
SHRIMP REMOULADE
This recipe is from the blog Deep South Dish. Also, it is in my Southern Living Cookbook. This remoulade is maybe the best one I've had. A long list of ingredients, but most you'll have on hand. Plus, it comes together in the food processor.
Provided by Barenakedchef
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 23
Steps:
- Pat shrimp until well dry. Heat 1 tablespoon of the canola oil in a cast iron skillet over medium high heat. Add the shrimp, cooking in batches and adding oil as needed for each batch. Lightly brown the shrimp on both sides, remove and set aside to cool, reserving a few of them to chop for garnish.
- Transfer the shrimp to a small bowl and spoon the remoulade sauce over them; gently toss. Shred lettuce and place onto individual serving plates and remove the shrimp one at a time, allowing excess sauce to drip off. Arrange the shrimp on the shredded lettuce, top with a few of the reserved chopped shrimp and a sprinkle of parsley. Serve in martini glasses for a very nice presentation. Also great over fried green tomatoes, on a sandwich roll, or slid in between slices of fluffy French bread.
- REMOULADE:.
- Combine all of the ingredients except for the olive oil. Drizzle in the olive oil, a little at a time, while whisking briskly until mixture is well blended and reaches a nice creamy consistency. Can also process in a food processor for a smoother consistency, if desired. Taste, adjust seasonings, and refrigerate for several hours or overnight to thoroughly chill.
Nutrition Facts : Calories 578.9, Fat 38.7, SaturatedFat 5.9, Cholesterol 394.3, Sodium 1937.8, Carbohydrate 22.4, Fiber 1.9, Sugar 7, Protein 36.1
SHRIMP & HEARTS OF PALM SKILLET
Shrimp is always your best bet when you want a quick but elegant dish. So it is with this 25-minute skillet recipe served with hearts of palm and ham.
Provided by My Food and Family
Categories Recipes
Time 25m
Yield Makes 4 servings.
Number Of Ingredients 8
Steps:
- Heat dressing in large skillet on medium-high heat. Add carrots, peppers and ham; cover. Cook 10 min. or until vegetables are tender, stirring occasionally.
- Add shrimp, hearts of palm and onions; cover. Cook 5 min. or until shrimp turn pink and hearts of palm are heated through.
- Serve over the rice.
Nutrition Facts : Calories 400, Fat 10 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 220 mg, Sodium 1090 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 30 g
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SHRIMP AND HEARTS OF PALM RéMOULADE RECIPE | BON APPéTIT
From bonappetit.com
Servings 8-10Estimated Reading Time 1 min
- Pulse the first four ingredients in a food processor until finely chopped. Add mayonnaise, mustard, horseradish, lemon juice, paprika, and Worcestershire sauce; process until smooth. DO AHEAD: Can be made 3 days ahead. Cover and chill.
- Combine the first 5 ingredients, peppercorns, chopped celery stalk, and 4 quarts (16 cups) water in a large heavy pot. Bring to a boil. Add shrimp and simmer for 3 minutes. Remove pot from heat and steep shrimp until just cooked through, about 5 minutes. Transfer shrimp to a rimmed baking sheet; let cool. Peel and devein shrimp. DO AHEAD Can be made 1 day ahead. Cover; chill.
- Fold hearts of palm and sliced celery into shrimp. Season with salt and pepper. Serve on lettuce leaves with lemon wedges.
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