Shrimp and Hearts of Palm Rémoulade |
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Prep Time: 60 Minutes Cook Time: 165 Minutes |
Ready In: 225 Minutes Servings: 8 |
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Gently poach shrimp, then marinate them in the rémoulade for at least 2 hours or overnight to allow the flavors to meld. Ingredients:
1/2 cup loosely packed flat-leaf parsley leaves |
1 celery stalk, coarsely chopped |
1 small shallot, coarsely chopped |
1 garlic clove, peeled |
1 cup mayonnaise |
2 tablespoons whole grain mustard |
1 tablespoon prepared horseradish |
1 tablespoon fresh lemon juice |
1/2 teaspoon paprika |
1/2 teaspoon worcestershire sauce |
1 onion, quartered |
4 sprigs thyme |
2 bay leaves |
1 tablespoon kosher salt plus more |
1 teaspoon yellow mustard seeds |
1 teaspoon whole black peppercorns plus freshly ground black pepper |
2 celery stalks, 1 coarsely chopped, 1 thinly sliced on the diagonal |
2 pounds uncooked unpeeled large shrimp |
1 14-ounce can hearts of palm, drained, sliced on the diagonal |
butter lettuce leaves |
lemon wedges |
Directions:
1. For rémoulade: Pulse the first four ingredients in a food processor until finely chopped. Add mayonnaise, mustard, horseradish, lemon juice, paprika, and Worcestershire sauce; process until smooth. DO AHEAD: Can be made 3 days ahead. Cover and chill.
2. For shrimp: Combine the first 5 ingredients, peppercorns, chopped celery stalk, and 4 quarts (16 cups) water in a large heavy pot. Bring to a boil. Add shrimp and simmer for 3 minutes. Remove pot from heat and steep shrimp until just cooked through, about 5 minutes. Transfer shrimp to a rimmed baking sheet; let cool. Peel and devein shrimp. DO AHEAD: Can be made 1 day ahead. Cover; chill.
3. Toss shrimp and rémoulade in a large bowl to coat. Cover and chill at least 2 hours.
4. Fold hearts of palm and sliced celery into shrimp. Season with salt and pepper. Serve on lettuce leaves with lemon wedges.
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