Shrimp and Hearts of Palm Rémoulade

Ingredients

• 1/2 cup loosely packed flat-leaf parsley leaves
• 1 celery stalk, coarsely chopped
• 1 small shallot, coarsely chopped
• 1 garlic clove, peeled
• 1 cup mayonnaise
• 2 tablespoons whole grain mustard
• 1 tablespoon prepared horseradish
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon paprika
• 1/2 teaspoon Worcestershire sauce
• 1 onion, quartered
• 4 sprigs thyme
• 2 bay leaves
• 1 tablespoon kosher salt plus more
• 1 teaspoon yellow mustard seeds
• 1 teaspoon whole black peppercorns plus freshly ground black pepper
• 2 celery stalks, 1 coarsely chopped, 1 thinly sliced on the diagonal
• 2 pounds uncooked unpeeled large shrimp
• 1 14-ounce can hearts of palm, drained, sliced on the diagonal
• Butter lettuce leaves
• Lemon wedges

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

Counts 18 of 20 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 18 portions

Ingredient	Portion assumed	kcal
Butter	1 tbsp (14g)	102
Shrimp	100g cooked	99
Egg	1 large egg (50g)	78
Onion	1 medium (110g)	44
Lemon	juice of 1 lemon (48ml)	12
Soy Sauce	1 tbsp (15ml)	9
Shallot	1 tbsp minced (10g)	7
Clove	1 tsp ground (2g)	7
Celery	1 stalk (40g)	6
Black Pepper	1 tsp ground (2.3g)	6
Celery Stalks	1 stalk (40g)	6
Lettuce	1 cup shredded (36g)	5
Garlic	1 clove (3g)	4
Thyme	1 tsp dried (1.4g)	4
Mustard	1 tsp (5g) yellow	3
Bay Leaf	1 leaf (0.6g)	2
Parsley	1 tbsp chopped fresh (3.8g)	1
Salt	1 tsp (6g)	0
Horseradish	not in our table	0
Seed	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.