Shrimp and Hearts of Palm Rémoulade
A classic New Orleans-style rémoulade featuring succulent shrimp and hearts of palm, dressed in a creamy, herb-flecked sauce with a subtle kick from horseradish and mustard. Served on crisp butter lettuce leaves, this elegant dish makes for a perfect appetizer or light meal.
Ingredients
- •½ cup loosely packed flat-leaf parsley leaves
- •1 stalk celery stalk
- •1 small shallot
- •1 clove garlic
- •1 cup mayonnaise
- •2 tablespoons whole grain mustard
- •1 tablespoon prepared horseradish
- •1 tablespoon fresh lemon juice
- •½ teaspoon paprika
- •½ teaspoon Worcestershire sauce
- •1 whole onion
- •4 sprigs thyme
- •2 leaves bay leaves
- •1 tablespoon kosher salt
- •1 teaspoon yellow mustard seeds
- •1 teaspoon black peppercorns
- •2 stalks celery stalks
- •2 pounds uncooked unpeeled large shrimp
- •1 can hearts of palm
- •1 head butter lettuce
- •2 lemons lemons
Cooking Instructions
- 1.
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.
10 min
- 2.
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.
25 min
- 3.
Toss shrimp and rémoulade in a large bowl to coat. Cover and chill at least 2 hours.
120 min
- 4.
Fold hearts of palm and sliced celery into shrimp. Season with salt and pepper. Serve on lettuce leaves with lemon wedges.
10 min
