Louisiana Shrimp Salad with Jalapeño Remoulade
(Serves 2)Courtesy of Chef Donald LinkRate this Recipe!
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3 egg yolks3 tablespoon fresh lemon juice3 tablespoons red wine vinegar¼ cup onions, chopped1 jalapeño, seeded and chopped fine1 teaspoon capers, chopped1 teaspoon tarragon, chopped½ teaspoon cayenne pepper1 teaspoon horseradish1 teaspoon Dijon mustard½ teaspoon salt1 tablespoon hot sauce½ cup grilled scallion, chopped3 cups canola oil1 lb. grilled or poached shrimp
In a mixing bowl or food processor, combine all ingredients except for oil and shrimp. Slowly stir in the oil until sauce has emulsified. Toss peeled shrimp in remoulade and serve atop scallion crackers. Another option is to omit the eggs and oil and substitute 3 cups mayonnaise and stir ingredients together.
