MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Donald Link's Shrimp Remoulade
Categories: Seafood, Sauces, Chilies, Herbs, Citrus
Yield: 5 Servings

1 c Kosher salt
1 tb Cayenne
10 Bay leaves
2 Lemons; sliced
2 lb Medium-large shrimp in the
- shell
1 c Sauce Rémoulade
1/2 Head iceberg lettuce; thin
- sliced

MMMMM----------------------SAUCE REMOULADE---------------------------
1/4 c Grated yellow onion
1 c Mayonnaise
2 tb Whole-grain mustard
2 tb Chopped fresh parsley
2 tb Chopped fresh tarragon or
- chervil
2 tb Prepared horseradish
1/4 ts Cayenne
1/4 ts Paprika
Grated zest & juice of 2
- lemons
1 ts Kosher salt

REMOULADE: Use a rubber spatula to combine all
ingredients in a mixing bowl. Refrigerate for at
least an hour. Makes 1 1/2 cups.

SHRIMP: Combine the salt, cayenne, bay leaves, and lemon
slices in a large pot with 1 gallon water and bring to a
rolling boil over high heat. Add the shrimp and cook
until the shrimp are bright pink and just cooked
through, 3 to 3 1/2 minutes. Immediately pour two gallons
of ice into the pot and allow the shrimp to cool
completely in the poaching liquid (this should take 5 to
10 minutes). Peel. Toss the peeled shrimp with the sauce
and serve over the lettuce.

Serves 4 to 6 as a snack or light meal.

You’ll need only a portion of this recipe for 2 pounds
of shrimp. The remainder will keep in the fridge for two
to three days, and will make a quick meal when tossed
with more shrimp or crab, or slathered on a fried fish
sandwich.

RECIPE FROM: https://www.louisianatravel.com

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