Shrimp Remoulade

By cheeserohan

Ingredients

• 1 1/4 pounds medium shrimp (about 40), shells on
• 1 1/2 cups reduced-fat (2 percent) plain Greek, yogurt
• 3 scallions, chopped
• 2 Tablespoons stone-ground mustard
• 2 Tablespoons ketchup
• 2 Tablespoons brine-packed capers, drained, rinsed, and chopped
• 1 Tablespoon fresh lemon juice
• 3/4 teaspoons minced garlic cloves
• Cayenne pepper, to taste
• 1 small head Bibb lettuce, torn
• Garnish: lemon wedges

Details

Servings 4

Preparation

Step 1

*Prepare an ice-water bath. Bring a stockpot of water to a boil. Reduce heat to low. Add shrimp, and poach until just cooked through, about 2 minutes. Transfer to ice-water bath. Let stand until cool. Drain. Peel and devein shrimp. Refrigerate.

*Meanwhile, stir together yogurt, scallions, mustard, ketchup, capers, lemon juice, garlic and cayanne. Toss shrimp in remoulade to coat; refrigerate for 30 minutes. Divide lettuce evenly among plates, and top with shrimp. Garnish with lemon wedges.