Spicy Shrimp Remoulade in Lettuce Leaves

(Family Features) If you’re seeking inspiration to take mealtime from bland and boring to new and vibrant, look no further than this at-home fiesta recipe.

This recipe from “The New York Times” bestselling cookbook author and recipe developer Stephanie Banyas offers delightful flavor fusions from around the world. The lively taste of the Spicy Shrimp Remoulade in Lettuce Leaves pops with the high-quality ingredients of Fresh Cravings Salsas.

These boldly flavored salsas are made with vine-ripened tomatoes, crisp onions, zesty peppers, and spices. Plus, they’re never cooked or pasteurized, meaning you’re enjoying a vibrant dip that’s never soggy or dull. Available in a range of heat levels among restaurant-style, chunky, and pico de gallo, they complement any at-home fiesta.

To find more fiesta-worthy recipe ideas, visit freshcravings.com.

Spicy Shrimp Remoulade in Lettuce Leaves

Recipe courtesy of Stephanie Banyas
Yield: 8 leaves

1/2 cup Fresh Cravings Chunky Salsa (mild or medium)
9 cups water, divided
ice water
1 lime, sliced
12 sprigs cilantro
1 teaspoon kosher salt
1 pound fresh shrimp (31-35), peeled and deveined

Remoulade Sauce:
3/4 cup mayonnaise
1 tablespoon whole-grain mustard
2 teaspoons fresh lime juice
1/2 teaspoon chile powder or smoked paprika
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup Fresh Cravings Chunky Salsa (mild or medium), drained well
1/4 cup chopped fresh cilantro leaves
1/4 cup green onion, thinly sliced, plus additional for garnish

8 butter or Boston lettuce leaves
cilantro leaves, for garnish
lime wedges, for garnish
chopped black olives, for garnish (optional)
chopped hard-cooked eggs, for garnish (optional)

To make shrimp: In a food processor or blender, blend salsa with 1 cup of water until smooth.

Fill a large bowl with ice water; set aside. Transfer the salsa mixture to a large saucepan and add the remaining water, lime slices, cilantro sprigs, and salt. Bring to boil over high heat; stir in shrimp, cover, turn off the heat and let shrimp poach off heat in liquid for 10 minutes.

Drain in a colander. Transfer shrimp to an ice bath and let sit for 5 minutes. Drain again.

To make remoulade sauce: In a large bowl, whisk mayonnaise, mustard, lime juice, chile powder, sugar, salt, and pepper until combined; fold in salsa.

Put half of the remoulade sauce in a large bowl. Fold in shrimp and cilantro, adding remoulade as needed to make mixture creamier; taste for seasoning. Cover and refrigerate for at least 30 minutes, or up to 6 hours.

Arrange lettuce cups on a platter. Spoon equal portions of the shrimp mixture into lettuce cups. Garnish with cilantro leaves; lime wedges; black olives, if desired; and eggs, if desired.


Source: Fresh Cravings