Shrimp Remoulade With Avocado And Hearts Of Palm Food

SHRIMP, AVOCADO AND HEARTS OF PALM SALAD

Steps:

• Bring 1 quart water to a boil with garlic, bay leaves, fennel seeds, peppercorns, and 1/4 teaspoon salt. Reduce heat, cover, and simmer for 5 minutes. Increase heat to high, add shrimp, and return to a boil. Immediately cover, remove from heat, and allow shrimp to cool. When lukewarm, remove shrimp from liquid, peel, and devein. Refrigerate until cold.
• Select about a quarter of the vegetables (hearts of palm, avocado, tomato, and green pepper), and set aside in a small bowl.
• Combine cream, 1 tablespoon lime juice, ketchup, and hot sauce in a medium bowl. Whip until soft peaks form. Add shrimp, plus remaining vegetables; toss gently to coat.
• Whisk remaining 1/4 teaspoon salt and 3 tablespoons lime juice with flaxseed oil and ground pepper. Toss about one-third with the reserved vegetables. Drizzle remainder of dressing (or less, if you prefer) over lettuce and toss to coat lightly. Divide lettuce between four chilled plates and place a mound of shrimp and vegetable mixture in the center. Dot with reserved vegetables. Garnish with a sprinkling of chives and serve at once.

SHRIMP AND HEARTS OF PALM RéMOULADE

Steps:

• For rémoulade:
• Pulse the first four ingredients in a food processor until finely chopped. Add mayonnaise, mustard, horseradish, lemon juice, paprika, and Worcestershire sauce; process until smooth. DO AHEAD: Can be made 3 days ahead. Cover and chill.
• For shrimp:
• Combine the first 5 ingredients, peppercorns, chopped celery stalk, and 4 quarts (16 cups) water in a large heavy pot. Bring to a boil. Add shrimp and simmer for 3 minutes. Remove pot from heat and steep shrimp until just cooked through, about 5 minutes. Transfer shrimp to a rimmed baking sheet; let cool. Peel and devein shrimp. DO AHEAD: Can be made 1 day ahead. Cover; chill.
• Toss shrimp and rémoulade in a large bowl to coat. Cover and chill at least 2 hours.
• Fold hearts of palm and sliced celery into shrimp. Season with salt and pepper. Serve on lettuce leaves with lemon wedges.

HEARTS OF PALM STRUDEL WITH REMOULADE SAUCE

Steps:

• Preheat the oven 400 degrees.
• For the remoulade:.
• Combine the mayonnaise with the Creole mustard, ketchup, green onions, parsley, celery, garlic, paprika, and Crystal hot sauce. Mix thoroughly. Season with salt and pepper.
• For the strudel:.
• Toss the Hearts of Palm with 1/2 cup of the remoulade. Set aside.
• Stack the filo sheets on top of one another and divide down the middle, leaving 8 sheets. Working one sheet at a time, brush the sheets with the melted butter.
• Roll each Heart of Palm with two sheets of filo dough. Place the Heart of Palm at the base of the filo sheets. Fold in the ends and roll the Heart of Palm all the way to the end. (Just like an egg roll). Place the seam side down on the sheet pan.
• Bake for 10 to 12 minutes or until golden. Using a serrated knife, slice the strudel on the bias.
• Spoon a small pool of the remoulade in the center of the plate.
• Place the strudels, standing upright in the center of the sauce.
• Garnish with parsley and Essence.

SEAFOOD, AVOCADO AND HEARTS OF PALM SALAD

Steps:

• For dressing:
• Combine sour cream, mayonnaise, fresh lime juice, green onions, jalapeños, chili powder and dry mustard in medium bowl. Season to taste with salt. (Can be prepared 2 days ahead. Cover and refrigerate.)
• For salad:
• Cut hearts of palm, tomatoes and avocados into 1-inch pieces. Combine in medium bowl. Mix vegetables with just enough dressing to coat lightly. Line large platter with lettuce leaves. Mound vegetables in center. Surround with shrimp and crab. Serve remaining dressing on side.

AVOCADO, SHRIMP, AND HEARTS OF PALM SALAD

Steps:

• To make dressing in a jar or bowl, whisk together first 4 ingredients (oil - mustard) and then add the onion all the bell peppers, parsley and egg, stirring to blend. Season with salt and pepper.
• In a large salad bowl or platter, combine the remainder of the ingredients (avocados - hearts of palm) and drizzle with dressing.

EMERIL'S SHRIMP AND AVOCADO SALAD WITH REMOULADE SAUCE

Steps:

• Early in the day, make the Remoulade sauce by placing the first 11 ingredients (mayonnaise down to freshly ground black pepper) in a food processor. Process until well combined. Transfer to a non-reactive airtight container. Chill thoroughly before using. This sauce can be kept in the refrigerator for up to two days.
• Place lettuce in a large bowl. Drizzle with half of the remoulade sauce and season with salt and pepper. Toss until well combined.
• Place tomatoes in a small bowl and drizzle with olive oil, toss to combine.
• Divide the lettuce evenly between 4 plates. Place avocado halves on top of the lettuce and divide the tomatoes evenly between the plates. Toss the shrimp with the remaining remoulade sauce and place on top of the avocado. Garnish with the scallions and serve immediately.