Shrimp Remoulade

By mirelsonp

A dip in red remoulade gives shrimp a piquant Cajun zing.
Make ahead: Tossed shrimp can be refrigerated for up to 4 hours.

Ingredients

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

Details

Servings 4

Preparation

Step 1

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.

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