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Shrimp and Hearts of Palm Remoulade

See full recipe on: Epicurious



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

Nutrition 8 servings

Per Serving % Daily Value
Calories 350
Fat 23g 35%
Carbs 7g 2%
Protein 29g 58%
Fiber 2g 11%
Cholesterol 225mg 75%
Sodium 1,293mg 53%
     
Fat
Carbs
Protein

Preparation






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