Creole Shrimp Remoulade over Baby Arugula |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Serving the shrimp mixture over the baby arugula helps Aaron eat more greens. Rémoulade is a French condiment reminiscent of tartar sauce. Ingredients:
4 cups water |
3 tablespoons ground red pepper |
1 teaspoon mustard seeds |
1 teaspoon dried thyme |
1/4 teaspoon kosher salt |
1 bay leaf |
1 pound medium shrimp, peeled and deveined |
1/4 cup thinly sliced green onions |
2 tablespoons finely chopped sweet onion |
2 tablespoons reduced-fat mayonnaise |
1 tablespoon creole mustard |
1 tablespoon ketchup |
1 teaspoon white wine vinegar |
1 teaspoon olive oil |
1/2 teaspoon worcestershire sauce |
1/2 teaspoon hot sauce |
1/8 teaspoon kosher salt |
4 cups baby arugula |
Directions:
1. To prepare shrimp, combine the first 6 ingredients in a large saucepan; bring to a boil. Add shrimp; cook 2 minutes. Drain; rinse with cold water until cool. Drain; discard bay leaf.
2. To prepare sauce, combine green onions and next 9 ingredients (through 1/8 teaspoon salt) in a large bowl; add shrimp, tossing to coat. Cover; chill 20 minutes. Arrange 1 cup arugula on each of 4 salad plates; top each serving with 1/2 cup shrimp mixture.
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