Recipe ingredients
- Chipotle remoulade:
- 2 tablespoons fresh lime juice
- 3 tablespoons olive oil
- 3 tablespoons neutral cooking oil, such as canola oil
- 1/4 cup chopped onion
- 1/4 cup chopped celery
- 1 tablespoon chopped garlic
- 2 medium, canned chipotle chiles, seeded and chopped, or to taste
- 1 1/2 tablespoons Dijon mustard
- 1 1/2 tablespoons American yellow mustard
- 1 1/2 tablespoons catsup
- 1/3 cup loosely packed, chopped cilantro
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Shrimp and garnish:
- 1 pound large shrimp
- 1 large cucumber
- 1 small jicama
- 1 - 4 carved radishes
Recipe method
- To make the remoulade, place all ingredients in a food processor fitted with the steel blade and process for 1 minute.
- Clean and devein the shrimp, leaving the tails intact.
- Place the shrimp in a large quantity of boiling water over high heat and cook them, checking them frequently by cutting into them with a small sharp knife, until they are just cooked through.
- Immediately immerse the shrimp in ice water, and place them in the refrigerator until they are thoroughly chilled.
- Slice the cucumber and jicama into thin pieces and place them on a large serving plate to form a bed for the shrimp.
- When the shrimp are chilled, dry and place them on the plate and decorate with the carved radishes.
- Serve with the sauce.
Other mexican recipes:
Shrimp with chipotle remoulade sauce recipe
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