SHRIMP REMOULADE REMOULADE SAUCE

Be sure to make the snappy remoulade sauce several hours ahead, or preferably, two to three days before serving. It keeps several days refrigerated and improves with time.

3 cups seafood stock

2 bay leaves

½ teaspoon white pepper

½ teaspoon onion powder

½ teaspoon garlic powder

½ teaspoon dry mustard

½ teaspoon ground red pepper (preferably cayenne) ¼ teaspoon black pepper

¼ teaspoon dried thyme leaves

¼ teaspoon dried sweet basil leaves

1 ½ pounds unpeeled medium shrimp, without heads 1 ½ cups Remoulade Sauce (recipe follows)

6 large bowl-shaped lettuce leaves

2 cups very thinly shredded lettuce

1 ½ small tomatoes, cut into 12 wedges

12 black olives

6 large sprigs parsley

Combine the stock and the seasonings in a large saucepan. Bring to a boil; reduce heat and simmer 3 minutes. Turn heat to high and add the unpeeled shrimp. Cooked, uncovered, over high heat for 3 minutes. Immediately drain the shrimp and refrigerate. When cool, peel shrimp and then chill well.

In a medium-size bowl, combine the chilled shrimp and Remoulade Sauce. For each serving, place a lettuce leaf on a salad plate and mound about ⅓ cup shredded lettuce in the center; top with 6 to 10 shrimp. Garnish each salad with 2 tomato wedges, 2 black olives and a sprig of parsley.

Makes 6 appetizer servings.

Per serving: 277 calories (percent of calories from fat, 55), 21 grams protein, 11 grams carbohydrates, 2 grams fiber, 17 grams total fat (3 grams saturated), 206 milligrams cholesterol, 1,737 milligrams sodium. 2 egg yolks

¼ cup vegetable oil

¼ cup finely chopped celery

¼ cup finely chopped green onions

½ cup finely chopped parsley

¼ cup finely grated fresh horseradish or prepared

horseradish

¼ lemon, seeded

1 bay leaf, crumbled

2 tablespoons Creole mustard (preferred) or brown

mustard

2 tablespoons ketchup 2 tablespoons Worcestershire sauce 1 tablespoon yellow mustard 1 tablespoon white vinegar 1 tablespoon Tabasco sauce 1 tablespoon minced garlic 2 teaspoons sweet paprika 1 teaspoon salt

In a blender or food processor, beat the egg yolks for 2 minutes. With the machine running, add the oil in a thin stream. One at a time, blend in the remaining ingredients until well mixed and the lemon rind is finely chopped. Chill well.

Makes 1 ½ cups.

Per tablespoon: 31 calories (percent of calories from fat, 77), trace protein, 1 gram carbohydrates, trace fiber, 3 grams total fat (trace saturated fat), 15 milligrams cholesterol, 155 milligrams sodium.

Shrimp Remoulade with Remoulade Sauce. Recipes adapted from “Chef Paul Prudhomme’s Louisiana Kitchen.”