Bay Winds® Shrimp Remoulade
Bay Winds® Shrimp Remoulade
Directions
- In a stock pot over high heat add water, rough chop onion, lemon halves, Cajun seasoning, crushed garlic cloves, and two tablespoons of salt. Bring this to a boil for 5 minutes. Reduce heat to a simmer.
- Drop shrimp into pot and cook for 2-3minutes until shrimp curl and turn pink in color. Remove from water and drop into ice water bath to stop cooking process. Reserve for service.
- In a bowl fold together mayonnaise, lemon zest, lemon juice, Worcestershire, salt, pepper, cayenne, parsley, capers, Dijon mustard, creole mustard, paprika, and hot sauce.
- Place butterhead lettuce leaf on chilled plate then arrange in a layer a portion of boiled shrimp. Nappe shrimp with remoulade sauce. Top with bulls-blood micro green garnish and serve.
Ingredients
- 1 lb 16/20 Bay Winds Tail on Shrimp, deveined
- 1 gsl water
- 2 tbsp salt, sea
- 2 cups Magellan® Cajun seasoning
- 2 Peak Fresh Produce® Lemon(s), cut in half
- 1 ea Peak Fresh Produce® Onion(s), peeled and rough cut
- 4 ea Peak Fresh Produce® Garlic, Clove(s), crushed
- 2 cups Delancey Street® Real Mayonnaise
- 1 tbsp mustard, dijon
- 1/4 cup mustard, creole, whole grain
- 1 tsp Worcestershire sauce
- 1/8 tsp Magellan® Cayenne pepper, ground
- 1 tsp Magellan® Paprika
- 2 tbsp Peak Fresh Produce® Italian Parsley, minced
- 2 tsp Roma® Capers , drained and chopped
- 1/4 tsp West Creek® Hot Sauce
- 1 ea Peak Fresh Produce® Lemon(s), juice and zest
- 1/8 tsp salt, sea
- 1/8 tsp Magellan® Black Pepper, ground
- 1 cup bulls blood micro greens, for garnish
- 6 ea Peak Fresh Produce® butterhead lettuce leaves, (or Boston bibb lettuce leaves)
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
