Shrimp Rémoulade
There are dozens of different styles of Shrimp Rémoulade. In Texas and Louisiana you will see three different interpretations of the same thing. Basically you will find a white, pink or red version of Rémoulade sauce. There is no definitive recipe although they taste very similar. This is my version and I hope you like it.
Servings 2
Ingredients
- 12 21-25ct shrimp, peeled, deveined and cooked
- 1/2 cup Jicama peeled, julienned
- 1 tbsp Vinegar, white balsamic
- 3 tbsp Oil neutral flavor like grape seed, vegetable, canola
- 1 whole Shallot, large thinly sliced, fried (Tobacco Onions)
- 4 tbsp Green Sauce
- 4 tbsp Remoulade Sauce
Instructions
- Add 1-2 tbsp of Green Sauce to the center of the serving dish and smooth out the sauce into a circle with the backside of the spoon.The circle should be slightly larger than the avocado half you will place on top.
- Prepare a ripe avocado by scooping out one half and slicing it thinly. Gently push down on the avocado while moving your hand forward to fan out the avocado. With a spatula pick up the entire half of the avocado and place it on top of the green sauce.
- Dress the peeled and julienned jicama with a light vinaigrette of oil and white balsamic vinegar. Pick the jicama up with tongs and let the excess vinaigrette fall back into the mixing bowl. Gently arrange the jicama over the avocado.
- In another medium sized bowl, dress the cooked shrimp with the Remoulade Sauce. Carefully place the shrimp over the jicama, stacking the shrimp into a small mound.
- To make the topper, thinly sliced shallots and fry them until golden brown in a pot or skillet with about 1 inch of vegetable or grape seed oil heated to 350 degrees. Remove the shallots from the oil with a slotted spatula or tongs and drain them on a paper towel lined dish.
- To salt the onions, add a pinch (to taste) to bowl, add the Tobacco Onions and toss.
- Top the salad with the onions and serve immediately.