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Shrimp and Hearts of Palm Rémoulade

Name: Shrimp and Hearts of Palm Rémoulade
Cuisine: cajun_creole
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 Worcestershire sauce; 1 onion, quartered; 4 sprigs thyme; 2 bay leaves; 1 tablespoon kosher salt plus more; 1 teaspoon yellow mustard seeds; 1 teaspoon whole black peppercorns plus freshly ground black pepper; 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

A small grocery run gets this on the table.

Ingredients

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directions

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.
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.
3.
Toss shrimp and rémoulade in a large bowl to coat. Cover and chill at least 2 hours.
4.
Fold hearts of palm and sliced celery into shrimp. Season with salt and pepper. Serve on lettuce leaves with lemon wedges.

Recipes sourced from Epicurious.com.

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