Shrimp And Hearts Of Palm Rémoulade

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Ingredients

Rémoulade
  • 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 Worchestershire sauce
Shrimp
  • 1 onion, quartered
  • 4 sprigs thyme
  • 2 bay leaves
  • 1 tablespoon kosher salt plus more
  • 1 teaspoon whole black peppercorns plus freshly ground black pepper
  • 1 teaspoon yellow mustard seeds
  • 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

Description

Gently Poach Shrimp, Then Marinate Them In The Rémoulade For At Least 2 Hours Or Overnight To Allow The Flavors To Meld.

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