Shrimp Rémoulade on Tender Greens

Shrimp Rémoulade on Tender Greens
Photo by www.finecooking.com

Ingredients

  • 3 Tbs. chopped celery
  • 2 Tbs. chopped fresh flat-leaf parsley
  • 1-½ lb. large (21-25 per lb.) shrimp, peeled and deveined, tails left on
  • 1 Tbs. white-wine vinegar
  • ½ tsp. fresh lemon juice
  • 1 Tbs. prepared yellow mustard
  • 3 Tbs. chopped scallions (white and pale green parts from 2 scallions)
  • + 16 more ingredients
    • 2 tsp. tomato paste
    • ½ cup vegetable oil
    • Dash of Tabasco sauce
    • 1 small clove garlic
    • 2 lemons, cut in quarters
    • 1 large clove garlic
    • 4 bay leaves
    • Tender leafy lettuce (such as bibb or Boston), cut into strips
    • 2 Tbs. Creole or country-style Dijon mustard
    • 2 Tbs. whole black peppercorns
    • 1 Tbs. cayenne
    • 1 medium onion, diced
    • ¼ tsp. paprika
    • 1/3 cup kosher salt
    • Kosher salt
    • 1 large egg

In a food processor, combine the vinegar, mustards, tomato paste, garlic, Tabasco, lemon juice, egg, and paprika. Pulse to mix. With the processor running, slowly add the oil in a steady stream. Add the scallions, celery, parsley, and salt to taste; pulse briefly to combine. Overprocessing may ca...

View full recipe at Fine Cooking

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