Shrimp Remoulade Lettuce Cups
Servings: 4
Ingredients
For the Remoulade:
- 1/2 cup homemade or whole30 compliant mayo
- 2 cloves garlic minced
- 1 tablespoon Creole mustard or sub dijon mustard
- 1 teaspoon Louisiana-style hot sauce I use Crystal’s
- 1/2 teaspoon apple cider vinegar
- 1 teaspoon capers roughly chopped
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon finely chopped flat-leaf parsley
- 1 green onion finely chopped (white and green parts)
- 1 teaspoon dill relish
- 1/2 teaspoon kosher salt
- 1/2 teaspoon sweet paprika
- 1/8 teaspoon cayenne pepper
- 1/2 cup celery, diced (about 2 stalks)
- 1/2 cup green bell pepper, diced (about 1/2 small green bell pepper)
For the Shrimp:
- 2 lbs shrimp, peeled and deveined *see notes
- 1 tsp kosher salt
- 8-10 green leaf or bibb lettuce leaves
Instructions
For the Remoulade:
- Combine all of the remoulade ingredients in a bowl and stir to combine. Cover and refrigerate until ready to serve.
For the Shrimp:
- Bring a pot of water to a boil. Once boiling, add the shrimp and salt. Blanch shrimp for 3 minutes, until cooked through and pink. While the shrimp are cooking, make an ice bath by filling a large bowl with ice and water. When the shrimp are done cooking, immediately submerge the shrimp in the ice bath to stop the cooking. Drain shrimp and place in a large bowl. Pat dry to absorb some of the remaining moisture. (*skip this step if using pre-cooked shrimp)
- Pour remoulade over shrimp and gently, toss to coat. Cover and refrigerate shrimp for at least 1 hour. Taste and adjust salt and pepper, as desired.
- Top lettuce cups with shrimp. Serve and enjoy.
Notes
*Alternatively, you can just purchase pre-cooked shrimp (for shrimp cocktail) from the grocery store.