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Recipes

Shrimp and Hearts of Palm Rémoulade

By Bon Appétit Test KitchenPhotography by Jennifer May
Image may contain Food Lunch Meal Seafood Animal Shrimp and Sea Life

Gently poach shrimp, then marinate them in the rémoulade for at least 2 hours or overnight to allow the flavors to meld.

Recipe information

  • Yield

    8 to 10 Servings

Ingredients

Rémoulade

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

Shrimp

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

Need to make a substitution?

Preparation

  1. Rémoulade

    Step 1

    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. Shrimp

    Step 2

    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.

    Step 3

    Toss shrimp and rémoulade in a large bowl to coat. Cover and chill at least 2 hours.

    Step 4

    Fold hearts of palm and sliced celery into shrimp. Season with salt and pepper. Serve on lettuce leaves with lemon wedges.

Nutrition Per Serving

10 servings; 1 serving contains: Calories (kcal) 293.9 %Calories from Fat 58.0 Fat (g) 18.9 Saturated Fat (g) 2.6 Cholesterol (mg) 153.5 Carbohydrates (g) 14.2 Dietary Fiber (g) 1.3 Total Sugars (g) 1.4 Net Carbs (g) 12.9 Protein (g) 17.2 Sodium (mg) 860.6
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