Shrimp - Garlicky White Remoulade

By SallySmo

from Treme

Ingredients

• Sauce
• 15 oz jar Hellmann's mayonnaise
• 4 oz Zatarain's Creole Mustard
• 2-3 cloves garlic
• 3 Tbsp fresh lemon juice
• 1/2 tsp Worcestershire sauce
• 1/4 txp Tobasco
• 3 Tbsp minced fresh parsley
• 2 green onions, white and tender green parts, minced
• Shrimp
• 1 gallon water
• 6 cloves garlic, rough chop
• 3 stalks celery, rough chop
• 1 large yellow onion, rough chop
• Juice of 1 lemon
• 1/2 tsp ground allspice
• 2 bay leaves
• 1 Tbsp salt
• 1 tsp cayenne
• 4-5 lbs medium shrimp

Preparation

Step 1

Sauce
Combine mustard, garlic, lemon juice, Worcestershire and Tabasco and whisk to blend. Add parsley and green onion and stir gently to blend. Transfer to serving bowl and refrigerate until needed.

Shrimp
In large pot, combine all ingredients except shrimp. Bring to boil over high heat. Fill a large bowl with water and ice cubes to make ice water bath. When liquid in pot is boiling, add shrimp. Let water return to boil then remove from heat and let shrimp steep 3 minutes. Using slotted spoon, transfer shrimp to ice bath. Discard boiling liquid. When shrimp is cooled, transfer to strainer and drain, then pat dry with paper towels.

Arrange the lettuce on a serving platter. Scatter shrimp over the lettuce. Spoon remoulade over shrimp and serve at once.