Name: Shrimp and Hearts of Palm Rémoulade
Cook time: 1 hour
Total time: 3 hours and 45 minutes (includes chilling time)
Yield: Makes 8 to 10 servings
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 Worcestershire sauce; 1 onion, quartered; 4 sprigs thyme; 2 bay leaves; 1 tablespoon kosher salt plus more; 1 teaspoon yellow mustard seeds; 1 teaspoon whole black peppercorns plus freshly ground black pepper; 2 celery stalks, 1 coarsely chopped, 1 thinly sliced on the diagonal; 2 pounds uncooked unpeeled large shrimp; 1 14-ounce can hearts of palm, drained, sliced on the diagonal; Butter lettuce leaves; Lemon wedges

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Shrimp and Hearts of Palm RémouladeJennifer May

Gently poach shrimp, then marinate them in the rémoulade for at least 2 hours or overnight to allow the flavors to meld.

Recipe information

Total Time
3 hours and 45 minutes (includes chilling time)
Yield
Makes 8 to 10 servings

Ingredients

Rémoulade:

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 Worcestershire sauce

Shrimp:

1 onion, quartered

4 sprigs thyme

2 bay leaves

1 tablespoon kosher salt plus more

1 teaspoon yellow mustard seeds

1 teaspoon whole black peppercorns plus freshly ground black pepper

2 celery stalks, 1 coarsely chopped, 1 thinly sliced on the diagonal

2 pounds uncooked unpeeled large shrimp

1 14-ounce can hearts of palm, drained, sliced on the diagonal

Butter lettuce leaves

Lemon wedges

Preparation

For rémoulade:
Step 1
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.
For shrimp:
Step 2
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.
Step 3
Toss shrimp and rémoulade in a large bowl to coat. Cover and chill at least 2 hours.
Step 4
Fold hearts of palm and sliced celery into shrimp. Season with salt and pepper. Serve on lettuce leaves with lemon wedges.

TagsSauce Shrimp Shellfish Seafood Hearts of Palm Vegetable Main Starter Dinner Lunch Gluten Free Dairy Free Nut Free Easy Make Ahead Simmer Food Processor Bon Appétit

Recipe information

Ingredients

Rémoulade:

Shrimp:

Preparation

For rémoulade:

Step 1

For shrimp:

Step 2

Step 3

Step 4

Recipe notes