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Baked Shrimp/New Orleans Remoulade Sauce/French Potato Salad Recipe

Baked Shrimp/New Orleans Remoulade Sauce/French Potato Salad Recipe

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Baked Shrimp/New Orleans Remoulade Sauce/French Potato Salad

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Ingredients:

Serving

1/4 cup chopped red bell pepper
2 tbsp mayonnaise
2 tbsp dijon mustard
2 tbsp chopped scallions
1 tbsp chopped shallot
1 tbsp chopped fresh parsley leaves
1 tbsp honey
2 tsp fresh lemon juice
kosher salt
black pepper
1 pinch crushed red pepper flakes (serve to taste) (optional)
1 cup fresh breadcrumb
5 tbsp extra virgin olive oil, divided (it calls for 5 tsp evoo
kosher salt , to taste
black pepper , to taste
2 tbsp chopped fresh chives
3 tbsp unsalted butter, melted (it calls for 3 tsp of butter
6 large shrimp, peeled, deveined, and partially split (6 oz.)
1/2 lb red potatoes , cut into 1/4 inch thick slices
4 oz french haricots vert or 4 oz green beans
1 tbsp dijon mustard
1 tbsp extra virgin olive oil
1 tsp white wine vinegar
1 tsp honey
1 tsp chopped fresh tarragon leaves (i omitted it, don'tsp like licorice)
2 tsp white toasted sesame seeds
kosher salt , to taste
black pepper , to taste
crushed red pepper flakes , to taste

Directions:

FOR THE REMOULADE SAUCE:.
Preheat oven to 450°F; coat a 2-qt. baking dish with nonstick spray.
Pulse the bell pepper, mayonnaise, Dijon, scallions, shallot, parsley, honey, and lemon juice in a food processor until bell pepper, shallots, and parsley are minced and sauce is well mixed.
Season sauce with salt, pepper & red pepper flakes; chill until ready to serve.
FOR THE SHRIMP:.
Toast bread crumbs in 1-2 tablespoons oil in a small nonstick skillet over medium heat until golden, about 5 minutes.
Transfer crumbs to a bowl and stir in chives, salt, pepper & red pepper flakes.
Combine melted butter and remaining 1-3 tablespoons olive oil in another bowl.
Dip shrimp into butter mixture, then dredge in crumbs and arrange in the prepared dish.
Bake until shrimp are cooked through and crumbs are crisp, about 10 minutes.
FOR FRENCH POTATO SALAD:.
Cook potatoes in a pot of salted water with a pinch of crushed red pepper flakes (gives it a nice kick)until tender, about 10 minutes.
Add haricots verts(to the potatoes) & cook 2 minutes drain and set vegetables aside (on some toweling).
Whisk together, Dijon, oil, vinegar, honey and tarragon in a large bowl.
Season vinaigrette with salt, pepper, crushed red pepper flakes(if using) & a sprinkling of toasted white sesame seeds.
Add warm potatoes and beans, toss to coat.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1199.83 Kcal (5023 kJ)
Calories from fat	834.14 Kcal
		% Daily Value*
Total Fat	92.68g	143%
Cholesterol	100.92mg	34%
Sodium	1570.55mg	65%
Potassium	749.9mg	16%
Total Carbs	81.04g	27%
Sugars	17.69g	71%
Dietary Fiber	7.03g	28%
Protein	14.01g	28%
Vitamin C	42.6mg	71%
Vitamin A	0.8mg	27%
Iron	14.8mg	82%
Calcium	165.1mg	17%

Amount Per 100 g
Calories	219.01 Kcal (917 kJ)
Calories from fat	152.26 Kcal
		% Daily Value*
Total Fat	16.92g	143%
Cholesterol	18.42mg	34%
Sodium	286.68mg	65%
Potassium	136.88mg	16%
Total Carbs	14.79g	27%
Sugars	3.23g	71%
Dietary Fiber	1.28g	28%
Protein	2.56g	28%
Vitamin C	7.8mg	71%
Vitamin A	0.1mg	27%
Iron	2.7mg	82%
Calcium	30.1mg	17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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