pat's Recipe

Shrimp Remoulade

Category: Beef/poultry/seafood salad

a dip in red remoulade gives shrimp a piquant Cajun zing

1 1/4 pounds medium shrimp (about 40), shells
on
1 1/2 cups reduced-fat (2%) plain Green
yogurt
3 scallions, chopped
2 Tbsp stone-ground mustard
2 Tbsp ketchup
2 Tbsp brine-packed capers, draines, rinsed,
and chopped
1 Tbsp fresh lemon juice
3/4 tsp garlic cloves, minced
cayenne pepper, to taste
1 small head Bibb lettuce, torn
garnish: lemon wedges

Prepare an ice-water bath. Bring a stockpot of water to a boil. Reduce heat to low. Add shrimp, and poach until just cooked through, about 2 minutes. Transfer to ice-water bath. Let stand until cook. Drain. Peel and devein shrimp. Refrigerate.
Meanwhile, stir together yogurt, scallions, mustard, ketchup, capers, lemon juice, garlic, and cayenne. Toss shrimp in remoulade to coat; regrigerate for at least 30 minutes. Divide lettuce evenly among plates, and top with shrimp. Garnish with lemon wedges.

serves 4