Fried Shrimp with Citrus Remoulade

Yields
8-10 Servings

From Hotel Saint Cecilia in Austin, Texas

Ingredients

2 tablespoons olive oil

1 teaspoon worcestershire sauce

¼ cup chopped garlic

2 tablespoons dried parsley

1 tablespoon red pepper flakes

Salt and pepper

1 pound cleaned shrimp, tails intact (26-30 or larger)

Butter as needed

8-10 assorted mini peppers, halved

8-10 leaves mini romaine

Citrus remoulade (recipe follows)

For the Citrus Remoulade

10 cloves garlic

1 teaspoon champagne vinegar or white wine vinegar

½ teaspoon lemon juice

Pinch sea salt

2 tablespoons chopped parsley

5 cornichons

9 capers

2 tablespoons dijon mustard

½ teaspoon white pepper

1 cup mayonnaise

Directions

For the shrimp:

Make marinade by mixing together first five ingredients. Add salt and pepper to taste.
Slice shrimp to split at the head so each splays (as opposed to being butterflied). Marinate, being sure to coat all shrimp evenly.
Heat pan with chunk of butter. Fry shrimp with mini peppers. Remove shrimp when golden on all sides. Leave peppers in pan until slightly charred.
Serve shrimp on mini romaine leaves, drizzled with citrus remoulade and topped with peppers.

For the citrus remoulade:

Preheat oven to 400 degrees. Roast garlic on lightly greased sheet pan until deeply golden. In a food processor, blend roasted garlic with vinegar, lemon juice, sea salt, parsley, cornichons, capers, mustard, white pepper, and mayonnaise until smooth.

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Ingredients

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