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shrimp remoulade salad with green lettuce and hard boiled eggs on a dark round dinner plate

Shrimp Remoulade Salad

red remoulade, black eyed peas, 7-minute egg

STARS

Quickly poach and chill sweet shrimp then dress them in a spicy red remoulade sauce and serve over butter lettuce with a mix of sliced radishes, cool cucumbers, and thinly sliced red onion. Crispy black-eyed peas and creamy-centered seven-minute eggs make this salad a little unusual but totally scrumptious.
difficultyDifficulty Level
IntermediateIntermediateIntermediate
difficulty
Total Time:  1 hour and 30 minutes
Active Time:  45 minutes
Ingredients

Crispy Black Eyed Peas

  • 2 cups black eyed peas
  • 4 cups vegetable broth
  • 2 bay leaves
  • 2 thyme sprigs
  • 2 garlic cloves, peeled
  • Canola oil for frying
  • 2 teaspoons salt
  • 2 teaspoons Creole seasoning

Shrimp

  • 1 pound large shrimp, peeled and deveined

Eggs

  • 4 large eggs, at room temperature

Red Wine Vinaigrette 

  • ¼ cup red wine vinegar
  • 2 teaspoons Dijon mustard
  • 3 tablespoons sliced shallots
  • 1 tablespoon honey
  • 3/4 cup olive oil
  • ½ teaspoon salt
  • Pinch black pepper

Remoulade

  • 1/2 cup white wine vinegar
  • 1/2 cup olive oil
  • 2 tablespoons ketchup
  • 1 tablespoon prepared horseradish
  • 1 tablespoon yellow mustard
  • 1 tablespoon whole grain mustard
  • 1 teaspoon Tabasco sauce
  • 2 teaspoons Worcestershire sauce
  • 2 scallions, chopped
  • 2 celery stalks, chopped
  • 2 garlic cloves, peeled
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon paprika
  • 1 egg
  • 1/2 teaspoon salt, to taste
  • 1/4 teaspoon pepper, to taste

Salad

  • 2 heads bibb lettuce
  • 1/2 red onion, sliced thinly
  • 1 large cucumber, peeled sliced thinly
  • 4 radishes, sliced thinly
  • Fresh tarragon leaves
  • Fresh parsley leaves
  • Fresh chives, minced
Directions
1
Soak the black eyed peas in water for 30 minutes.
2
Bring the vegetable broth to a boil in a medium saucepan over high heat. Add the black eyed peas, bay leaf, thyme and garlic, return to a simmer and cook for 1 hour, until tender. Check after 45 minutes and add more broth or water as necessary to keep them submerged.
3
Drain the black eyed peas well and transfer to a clean dish towel to dry.
4
Heat 1 inch of canola oil in a skillet to 325°F. When the oil is hot, fry the black eyed peas until crisp and golden, working in batches if necessary. Drain the fried peas on a paper-towel lined plate and toss with salt and Creole seasoning as soon as they come out of the oil.
5
Bring a large pot of salted water to a simmer. When simmering, add the shrimp and cook until just pink, about 3 minutes. Immediately remove the shrimp with a strainer (keep the pot of water on the stove) and run under cold water for several minutes.
6
Return the pot of water to a boil for the eggs. Gently place the eggs in the boiling water and cook at a high simmer for 7 minutes. Immediately remove the eggs from the water and run under cold water for several minutes. When cool, peel the eggs. For a more firm yolk, cook the eggs for up to 12 minutes.
7
To make the vinaigrette, combine all of the ingredients except the oil in a blender, food processor, or immersion blender. As the mixture is blending, slowly add the oil to emulsify. Season to taste with salt and pepper.
8
Place all of the remoulade ingredients in a blender or bowl with an immersion blender. Purée until smooth and adjust the seasoning to taste.
9
Toss the shrimp with the remoulade sauce until well coated.
10
In a large bowl, toss the lettuce, onion, cucumber and radishes with the red wine vinaigrette. Divide between plates and top with remoulade shrimp, crispy black eyed peas, tarragon, parsley and chives.

Shrimp Remoulade Salad

red remoulade, black eyed peas, 7-minute egg

STARS

Quickly poach and chill sweet shrimp then dress them in a spicy red remoulade sauce and serve over butter lettuce with a mix of sliced radishes, cool cucumbers, and thinly sliced red onion. Crispy black-eyed peas and creamy-centered seven-minute eggs make this salad a little unusual but totally scrumptious.
difficultyDifficulty Level
IntermediateIntermediateIntermediate
difficulty
Total Time:  1 hour and 30 minutes
Active Time:  45 minutes
Servings:  4

Ingredients

Crispy Black Eyed Peas

  • 2 cups black eyed peas
  • 4 cups vegetable broth
  • 2 bay leaves
  • 2 thyme sprigs
  • 2 garlic cloves, peeled
  • Canola oil for frying
  • 2 teaspoons salt
  • 2 teaspoons Creole seasoning

Shrimp

  • 1 pound large shrimp, peeled and deveined

Eggs

  • 4 large eggs, at room temperature

Red Wine Vinaigrette 

  • ¼ cup red wine vinegar
  • 2 teaspoons Dijon mustard
  • 3 tablespoons sliced shallots
  • 1 tablespoon honey
  • 3/4 cup olive oil
  • ½ teaspoon salt
  • Pinch black pepper

Remoulade

  • 1/2 cup white wine vinegar
  • 1/2 cup olive oil
  • 2 tablespoons ketchup
  • 1 tablespoon prepared horseradish
  • 1 tablespoon yellow mustard
  • 1 tablespoon whole grain mustard
  • 1 teaspoon Tabasco sauce
  • 2 teaspoons Worcestershire sauce
  • 2 scallions, chopped
  • 2 celery stalks, chopped
  • 2 garlic cloves, peeled
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon paprika
  • 1 egg
  • 1/2 teaspoon salt, to taste
  • 1/4 teaspoon pepper, to taste

Salad

  • 2 heads bibb lettuce
  • 1/2 red onion, sliced thinly
  • 1 large cucumber, peeled sliced thinly
  • 4 radishes, sliced thinly
  • Fresh tarragon leaves
  • Fresh parsley leaves
  • Fresh chives, minced

Directions

1
Soak the black eyed peas in water for 30 minutes.
2
Bring the vegetable broth to a boil in a medium saucepan over high heat. Add the black eyed peas, bay leaf, thyme and garlic, return to a simmer and cook for 1 hour, until tender. Check after 45 minutes and add more broth or water as necessary to keep them submerged.
3
Drain the black eyed peas well and transfer to a clean dish towel to dry.
4
Heat 1 inch of canola oil in a skillet to 325°F. When the oil is hot, fry the black eyed peas until crisp and golden, working in batches if necessary. Drain the fried peas on a paper-towel lined plate and toss with salt and Creole seasoning as soon as they come out of the oil.
5
Bring a large pot of salted water to a simmer. When simmering, add the shrimp and cook until just pink, about 3 minutes. Immediately remove the shrimp with a strainer (keep the pot of water on the stove) and run under cold water for several minutes.
6
Return the pot of water to a boil for the eggs. Gently place the eggs in the boiling water and cook at a high simmer for 7 minutes. Immediately remove the eggs from the water and run under cold water for several minutes. When cool, peel the eggs. For a more firm yolk, cook the eggs for up to 12 minutes.
7
To make the vinaigrette, combine all of the ingredients except the oil in a blender, food processor, or immersion blender. As the mixture is blending, slowly add the oil to emulsify. Season to taste with salt and pepper.
8
Place all of the remoulade ingredients in a blender or bowl with an immersion blender. Purée until smooth and adjust the seasoning to taste.
9
Toss the shrimp with the remoulade sauce until well coated.
10
In a large bowl, toss the lettuce, onion, cucumber and radishes with the red wine vinaigrette. Divide between plates and top with remoulade shrimp, crispy black eyed peas, tarragon, parsley and chives.