Recipe: Shrimp Remoulade (food processor)

SHRIMP REMOULADE

FOR THE REMOULADE SAUCE:
1 Tbsp white wine vinegar
1 Tbsp prepared yellow mustard
2 Tbsp Creole or country-style Dijon mustard
2 tsp tomato paste
1 small clove garlic, minced
Dash Tabasco sauce
1/2 tsp fresh lemon juice
1 egg
1/4 tsp paprika
1/2 cup vegetable oil
3 Tbsp shopped scallions (white and green sections)
3 Tbsp chopped celery
2 Tbsp chopped fresh flat-leaf parsley
Salt to taste

FOR THE SHRIMP:
1 gallon water
1/3 cup salt, preferably Kosher, divided use
1 Tbsp ground cayenne pepper
2 Tbsp whole black peppercorns
2 lemons, cut in quarters
1 large clove garlic
4 bay leaves
1 medium onion, diced
1 1/2 large shrimp, peeled and deveined
Tender leafy lettuce (Bibb or Boston) cut into strips

TO MAKE THE SAUCE:
In a food processor, combine the vinegar, mustards, tomato paste, garlic, Tabasco, lemon juice, egg, and paprika. Pulse to mix. With the processor running, slowly add the oil in a steady stream. Add the scallions, celery, parsley, and salt to taste; pulse briefly to combine. Overprocessing at this point may make the sauce separate. Chill.

TO PREPARE THE SHRIMP:
In a 6- 8-quart pan, combine 1 gallon of water, 1/4 cup of the salt, cayenne, peppercorns, lemon, garlic, bay leaves, and onion. Bring to a boil and simmer for 15 minutes.

Add the shrimp and cook until they're pink and just barely opaque through the center, about 3 minutes. Pull the shrimp from the boil and put them in a large bowl. Cover with ice and then add 2 cups of the boil liquid to the iced shrimp. Soak for 5 minutes. Add the remaining salt. When the shrimp is well chilled, drain.

BEFORE SERVING:
Dip each shrimp in the Remoulade Sauce to coat and arrange them on a bed of the lettuce.

Source: Fine Cooking magazine, February/March 1997