Name: Shrimp Remoulade
Total time: 30 min
Yield: Serves 2–4
Cuisine: French
Ingredients: 2 cups water; 4 cups water; 1 scallion; ⅛ teaspoon cayenne pepper; 1 teaspoon coconut aminos; 1 teaspoon hot sauce; ¼ teaspoon salt; 2 teaspoons paprika; 1 large seedless cucumber; 1 large green bell pepper; 1½ pounds large, easy-peel raw shrimp; 2–3 romaine lettuce hearts; 1 lemon; 1 tablespoon salt; 1 clove garlic; 1 tablespoon cider vinegar; 1 teaspoon Dijon mustard; 2 tablespoons plus ½ cup light-tasting olive or avocado oil; 2 tablespoons lemon juice; 1 large egg yolk; ½ medium red onion; a handful parsely leaves; ¼ cup fresh parsley leaves; 8 large eggs

Preparation info

Serves
2–4

Difficulty
Medium
Ready in
30 min

Appears in

Well Fed Weeknights

By Melissa Joulwan

Published 2016

About

Remoulade is a French condiment that begins as aioli or mayo and is gussied up with capers, shallots, chopped pickles, herbs, and acid to become a sort of tartar sauce with aspirations. In Cajun country, the addition of paprika and hot sauce gives it a bang, and the resulting sauce is tart, spicy, and undeniably creamy. It’s traditionally served with seafood, and in this recipe, it dresses up cool shrimp, hard-boiled eggs, and greens for a salad platter that’s worthy of a celebratory dinner