Best 2 Shrimp And Hearts Of Palm Rémoulade Recipes

Shrimp and hearts of palm rémoulade is a classic dish which combines succulent shrimp with the tender texture of hearts of palm, coated in a creamy and flavorful rémoulade sauce that brings it all together. This dish is a fantastic appetizer or can be served as a main course dish. If you're in search of an exceptional culinary experience, this recipe is one you won't want to miss.

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HEARTS OF PALM STRUDEL WITH REMOULADE SAUCE

Hearts of Palm Strudel With Remoulade Sauce image

Make and share this Hearts of Palm Strudel With Remoulade Sauce recipe from Food.com.

Provided by Engrossed

Categories Cajun

Time 27m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1 cup mayonnaise
2 tablespoons creole mustard
2 tablespoons ketchup
1/2 cup green onion, finely chopped
2 tablespoons parsley, finely chopped
2 tablespoons celery, finely chopped
1 1/2 teaspoons garlic, minced
1 teaspoon paprika
1 teaspoon Crystal hot sauce
salt and pepper
4 small hearts of palm, whole and blanched
2 tablespoons butter, melted
4 sheets phyllo dough
2 tablespoons parsley, chopped
Emeril's Original Essence, to taste

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.

Nutrition Facts : Calories 358.1, Fat 26.9, SaturatedFat 6.8, Cholesterol 30.5, Sodium 756.6, Carbohydrate 28.4, Fiber 1.4, Sugar 6.2, Protein 2.9

BRENNAN'S CLASSIC SHRIMP REMOULADE

Brennan's Classic Shrimp Remoulade image

Make and share this Brennan's Classic Shrimp Remoulade recipe from Food.com.

Provided by PanNan

Categories Brunch

Time 20m

Yield 2 1/2 cups sauce, 6 serving(s)

Number Of Ingredients 21

Ingredients

1/4 cup ketchup
1/4 cup prepared horseradish
1/4 cup creole mustard, such as zatarain
2 tablespoons prepared yellow mustard
2 tablespoons white vinegar
1/2 lemon, juice of
1/2 cup finely chopped green onion
1/4 cup finely chopped celery
1/4 cup finely chopped parsley
1 clove garlic, minced
1 tablespoon paprika
1/8 teaspoon cayenne pepper
1/4 teaspoon salt
1 dash Tabasco sauce
1 fresh egg (or pasteurized equivalent)
3/4 cup vegetable oil
2 lbs boiled shrimp
1 1/2 cups very thinly sliced cucumbers
1/2 cup very thinly sliced radish
2 cups frisee or 2 cups curly endive lettuce
1/2 cup vinaigrette dressing

Steps:

Put ketchup, horseradish, Creole and prepared mustards, vinegar, lemon juice, onion, celery, parsley, garlic, paprika, pepper, salt, Tabasco and egg into blender container or food processor.
Cover and mix at high speed until well blended.
Remove cover and gradually add oil in a slow steady stream.
Sauce will thicken to a pourable, creamy consistency.
Store in covered container in refrigerator up to 3 days.
Serving suggestion: toss boiled shrimp in remoulade sauce.
Spoon onto a bed of thinly sliced cucumbers, radishes and frisee which were drizzled with a simple vinaigrette dressing.

Nutrition Facts : Calories 541.9, Fat 41, SaturatedFat 6.2, Cholesterol 329.7, Sodium 776.9, Carbohydrate 10, Fiber 2.9, Sugar 5.3, Protein 34.5

Tips:

Use fresh shrimp. Fresh shrimp will give your dish the best flavor and texture. If you can't find fresh shrimp, frozen shrimp will work, but be sure to thaw them completely before using them.
Cook the shrimp properly. Shrimp should be cooked until they are pink and opaque. Overcooked shrimp will be tough and rubbery.
Use high-quality hearts of palm. Hearts of palm should be firm and crisp. Avoid hearts of palm that are soft or mushy.
Make the remoulade sauce ahead of time. The remoulade sauce can be made up to 2 days in advance. This will give the flavors time to meld together.
Serve the shrimp and hearts of palm remoulade immediately. This dish is best served fresh.

Conclusion:

Shrimp and hearts of palm remoulade is a delicious and easy-to-make appetizer or main course. It's perfect for a party or a weeknight meal. The shrimp are cooked to perfection, the hearts of palm are crisp and refreshing, and the remoulade sauce is creamy and flavorful. This dish is sure to be a hit with everyone who tries it.