Spicy Shrimp Remoulade in Lettuce Leaves
Recipe courtesy of Stephanie B any as Yield:8 leaves
Shrimp:
•1/2 cup Fresh Cravings Chunky Salsa (mild ormedium)
•9 cups water, divided
•icewater
•1 lime, sliced
•12 sprigs cilantro
•1 teaspoon kosher salt
•1 pound fresh shrimp (31-35), peeled and de veined
Remoulade Sauce:
•3/4cup mayonnaise
•1tablespoon whole-grain mustard
•2 teaspoons fresh lime juice
•1/2 teaspoon chile powder or smoked paprika
•1/2teaspoon sugar
•1/4teaspoon 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)
•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.