Shrimp remoulade

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Shrimp remoulade

Shrimp remoulade

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, <600 Calories

2 Servings, 370 Calories/Serving

20 Minutes

For this fast, light dish, poached shrimp is tossed with a mustardy New Orleans–style remoulade and served over a fresh green salad.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 or 2 organic shallots
  • 1 organic lemon
  • Shrimp options:
  • 10 ounces wild Gulf shrimp
  • 10 ounces wild tail-on jumbo shrimp
  • Sunbasket red remoulade (EVOO - whole grain mustard - Dijon mustard - sweet paprika - Tabasco - anchovy paste - sherry vinegar - kosher salt)
  • 2 or 3 sprigs organic fresh tarragon
  • 2 organic celery ribs
  • ¼ pound organic sweet mini peppers
  • 3 organic scallions
  • 3 ounces organic mixed greens or other leafy greens
Chef's Tip
Don’t toss that shrimp poaching liquid in Step 2! Freeze it to make a seafood-based soup, stew, or risotto.

Nutrition per serving

Calories 370, Total Fat 24g (31% DV), Sat. Fat 3g (15% DV), Trans Fat 0g, Cholest. 180mg (60% DV), Sodium 1340mg (58% DV), Total Carb. 15g (5% DV), Fiber 6g (21% DV), Total Sugars 6g (Incl. 0g Added Sugars, 0% DV), Protein 24g
Contains: Fish (anchovy)

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep the shallots

  • Peel and finely chop enough shallots to measure ¼ cup [½ cup].
  • Juice the lemon. [Juice 1 lemon; save the remaining lemon.]
In a medium [large] bowl, stir together the shallots and 1 tablespoon [2 TBL] lemon juice. Let stand, stirring occasionally, while you prepare the rest of the meal.

2

Poach the shrimp

  • Rinse the shrimp.
Bring a medium sauce pot of lightly salted water to a boil. Add the shrimp and cook until firm and cooked through, about 1 minute for regular shrimp, 2 minutes for jumbo shrimp. Using a slotted spoon, transfer the shrimp to a medium bowl and toss with the remoulade; season to taste with salt and pepper.
While the water heats and the shrimp cook, start preparing the remaining ingredients.

3

Prep the remaining ingredients

  • Strip the tarragon leaves from the stems; coarsely chop the leaves.
  • Chop the celery into ½-inch pieces.
  • Remove the stems and seeds from the sweet mini peppers; cut the peppers into ½-inch pieces.
  • Trim the root ends from the scallions; thinly slice the scallions.

4

Assemble the salad

To the bowl with the shallots, add the tarragon and 1 tablespoon [2 TBL] oil; season to taste with salt and pepper. Add the mixed greens, celery, and sweet mini peppers and toss to coat; season to taste with salt and pepper.

Serve

Transfer the salad to individual plates and top with the shrimp remoulade. Garnish with the scallions and serve.
Kids Can!
  • Measure the shallots.
  • Juice the lemon.
  • Stir the shallots and lemon juice.
  • Assemble the salad.
  • Garnish with the scallions.
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