Shrimp and Hearts of Palm Rémoulade

Name: Shrimp and Hearts of Palm Rémoulade
Yield: 8 to 10 Servings
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 Worchestershire sauce; 1 onion, quartered; 4 sprigs thyme; 2 bay leaves; 1 tablespoon kosher salt plus more; 1 teaspoon whole black peppercorns plus freshly ground black pepper; 1 teaspoon yellow mustard seeds; 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

By Bon Appétit Test KitchenPhotographer Jennifer May

December 12, 2011

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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.

Recipe notes