Shrimp Remoulade

Name: Shrimp Remoulade
Ingredients: 1 14 lbs medium shrimp, shells on (about 40); 1 14 cups reduced-fat 2% plain Greek yogurt; 3 scallions, chopped; 2 tablespoons stone-ground mustard; 2 tablespoons ketchup; 2 tablespoons brine-packed capers, rinsed and chopped; 1 tablespoon fresh lemon juice; 34 teaspoon minced garlic clove; cayenne pepper, to taste; 1 small head bibb lettuce, torn; lemon wedge (to garnish)

11 ingredients

13 steps

Ingredients

1 14 lbs medium shrimp, shells on (about 40)
1 14 cups reduced-fat 2% plain Greek yogurt
3 scallions, chopped
2 tablespoons stone-ground mustard
2 tablespoons ketchup
2 tablespoons brine-packed capers, rinsed and chopped
1 tablespoon fresh lemon juice
34 teaspoon minced garlic clove
cayenne pepper, to taste
1 small head bibb lettuce, torn
lemon wedge (to garnish)

Directions

1

Prepare ice-water bath.
2

Bring a stockpot of water to boil.
3

Reduce heat to low.
4

Add shrimp and poach until just cooked through, about 2 minutes.
5

Transfer to ice-water bath.
6

Let stand until cool.
7

Drain.
8

Peel and devein shrimp.
9

Refrigerate.
10

Meanwhile, stir together yogurt, scallions, mustard, ketchup, capers, lemon juice, garlic, and cayenne.
11

Toss shrimp in remoulade to coat; refrigerate for 30 minutes.
12

Divide lettuce evenly among plates, and top with shrimp.
13

Garnish with lemon wedges.