Mardi Gras Shrimp Salad with
Scratch Remoulade Sauce
Yield 15 Servings
90 - 16 -20 COUNT/ LB SHRIMP (Boiled, peeled with the
pants left one)
12 OZ CAN FROZEN MINUTE MAID LIMEAIDE CONCENTRATE
2 TBSP HOUSE SEASONINGS (See Recipe)
1 HEAD ICEBERG LETTUCE (Shaved)
2 TBSP EXTRA VIRGIN OLIVE OIL
1 HEAD PURPLE CABBAGE (Shaved)
15 LARGE BOILED SHRIMP HEADS
2 GOLD BELL PEPPERS (Chopped into 1/4 inch cubes)
Use a large mixing bowl and gently fold the shrimp, Limeaide and House Seasonings together, refrigerate for a minimum of 24 hours, covered. This will allow the shrimp to marinate in the seasonings.
Thoroughly wash the lettuce and cabbage heads by gently unfolding the leaves from the body and allowing cold water to flush away any dirt or sand from the stems. Turn the heads upside down and allow to drain. Use a large sharp chefs knife and cut the lettuce widthwise into long shreds. Place the strips in a large bowl, use several paper towels and absorb any moisture.) Use the olive oil and gently toss the lettuce until all of the lettuce is completely covered with oil. (Lettuce leafs will appear to glisten.)
Cut the purple cabbage into shreds also, and keep separate from the lettuce.
Use 6 inch chilled salad plates, make two small nests of the purple cabbage and lettuce, arrange 6 shrimp per serving on the beds, then drizzle the remoulade sauce over the shrimp, lettuce and cabbage. Garnish with the shrimp head facing the guests, and complete the dish with the golden bell pepper confetti. Serve.
This is the recipe that I served at the WTAMU inauguration dinner for President Pat O'Brien. IF you haven't guessed it, the colors of Mardi Gras are Purple, Green and Gold.
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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
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Revised: November 21, 2016.