Spicy Shrimp Remoulade in Lettuce Leaves
Recipe courtesy of Stephanie Banyas Yield: 8 leaves
Shrimp:
1/2 cup Fresh Cravings Chunky Salsa
(mild or medium)
9 cups water, divided
ice water
1 lime, sliced
12 sprigs cilantro
1 teaspoon kosher salt
1 pound fresh shrimp (31–35), peeled
and deveined
Remoulade Sauce:
3/4 cup mayonnaise
1 tablespoon whole-grain mustard
2 teaspoons fresh lime juice
1/2 teaspoon chile powder or
smoked paprika
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup Fresh Cravings Chunky Salsa
(mild or medium), drained well 1/4 cup chopped fresh cilantro leaves 1/4 cup green onion, thinly sliced, plus
additional for garnish
8 butter or Boston lettuce leaves cilantro leaves, for garnish lime wedges, for garnish chopped black olives, for
garnish (optional) chopped hard-cooked eggs, for
garnish (optional)
To make shrimp: In food processor or blender, blend salsa with 1 cup water until smooth.
Fill large bowl with ice water; set aside. Transfer salsa mixture to large saucepan and add remaining water, lime slices, cilantro sprigs and salt. Bring to boil over high heat; stir in shrimp, cover, turn off heat and let shrimp poach off heat in liquid 10 minutes.
Drain in colander. Transfer shrimp to ice bath and let sit 5 minutes. Drain again.
To make remoulade sauce: In large bowl, whisk mayonnaise, mustard, lime juice, chile powder, sugar, salt and pepper until combined; fold in salsa.
Put half of remoulade sauce in large bowl. Fold in shrimp and cilantro, adding remoulade as needed to make mixture creamier; taste for seasoning. Cover and refrigerate at least 30 minutes, or up to 6 hours.
Arrange lettuce cups on platter. Spoon equal portions shrimp mixture into lettuce cups. Garnish with cilantro leaves; lime wedges; black olives, if desired; and eggs, if desired.