24 jumbo shrimp, shells cut down the back and veins removed
6 cups baby arugula leaves or mâche
How to Make It
Combine all of the remoulade ingredients in a medium bowl and stir well.
In a large pot, combine all of the ingredients except the shrimp and arugula and bring to a boil. Cover and simmer the shrimp over moderate heat for 5 minutes. Uncover, add the shrimp and bring back to a simmer. Cover, remove the pot from the heat and let stand until the shrimp are just cooked through, about 10 minutes.
With a slotted spoon, transfer the cooked shrimp to a large rimmed baking sheet and let cool to room temperature. Cover with plastic wrap and refrigerate the shrimp until chilled.
Peel the shrimp. Line a platter with the arugula and top with the shrimp. Serve with the remoulade sauce.
The remoulad sauce can be refrigerated for up to 3 days. the cooked shrimp can be refrigerated overnight. Peel shortly before serving.
Sweet shrimp and Besh's flavorful, mayonnaise-based remoulade make this starter rich enough to pair with a fairly substantial white wine, such as Chardonnay from Sonoma.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.