Louisiana Shrimp Rémoulade with Fall Lettuces
"Although rémoulade originated in France, this dish is very popular in Louisiana and is the perfect starter for dinner on a November night...."
INGREDIENTS
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16c water
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1/4c sugar
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1T kosher salt
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2T Creole spice
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1/4c lemon juice
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4 bay leaves
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1T coriander seeds
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1T black peppercorns
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2 sprigs thyme
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1 onion
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1 garlic head
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32 shrimp, peeled, deveined
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3/4c mayonnaise
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1/4c Dijon mustard
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1 shallot
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2T Creole spice
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2T white wine vinegar
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1.5T prepared horseradish
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1t lemon juice
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1/2t minced garlic
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1/2t paprika
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1/2t hot-red-pepper sauce
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1/4t celery salt
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8 mixed baby greens (such as Lolla Rossa lettuce, green and red oak leaf lettuce, tatsoi, or mizuna)
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