Shrimp and Hearts of Palm Rémoulade

By LRay

Shrimp and Hearts of Palm Rémoulade
Gently poach shrimp, then marinate them in the rémoulade for at least 2 hours or overnight to allow the flavors to meld.

8–10 Servings

Recipe by The Bon Appétit Test Kitchen

Photograph by Jennifer May

January 2012

Ingredients

• 1/2 cup loosely packed flat-leaf parsley leaves
• 1 celery stalk, coarsely chopped
• 1 small shallot, coarsely chopped
• 1 garlic clove, peeled
• 1 cup mayonnaise
• 2 tablespoons whole grain mustard
• 1 tablespoon prepared horseradish
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon paprika
• 1/2 teaspoon Worchestershire sauce

Preparation

Step 1

Preparation

Rémoulade

Pulse the first four ingredients in a food processor until finely chopped. Add mayonnaise, mustard, horseradish, lemon juice, paprika, and Worcestershire sauce; process until smooth. DO AHEAD: Can be made 3 days ahead. Cover and chill.

Shrimp

Combine the first 5 ingredients, peppercorns, chopped celery stalk, and 4 quarts (16 cups) water in a large heavy pot. Bring to a boil. Add shrimp and simmer for 3 minutes. Remove pot from heat and steep shrimp until just cooked through, about 5 minutes. Transfer shrimp to a rimmed baking sheet; let cool. Peel and devein shrimp. DO AHEAD Can be made 1 day ahead. Cover; chill.

Toss shrimp and rémoulade in a large bowl to coat. Cover and chill at least 2 hours.

Fold hearts of palm and sliced celery into shrimp. Season with salt and pepper. Serve on lettuce leaves with lemon wedges.

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