Shrimp Rémoulade on Tender Greens

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