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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | medium (2-1/2\" dia) | Onion - quartered | 4 | leaf | bay leaf | 1 | lemon yields | lemon juice | 8 | tablespoon | salt | 2 | tablespoon | cayenne pepper | 5 | teaspoon | creole seasoning (or Old Bay) | 3 | tablespoon | garlic, whole, peeled | 2 | tablespoon | Ketchup | 1 | tablespoon | Dry Mustard | 1 1/2 | teaspoon | garlic minced | 1 | tablespoon | tomato paste | 1 | teaspoon | hot sauce | 3 | teaspoon | Paprika | 1 1/2 | cup | mayonnaise | 2 | tablespoon | celery, diced | 1/2 | cup, chopped | scallions | 2 | tablespoon | parsley, chopped | 1/2 | teaspoon | salt | 1/4 | teaspoon | black pepper | 1/2 | cup cherry tomatoes | Tomatoes |
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Steps
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Sequence
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Step
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| | 1 | To a large pot of water, add 4 quarters of onion, juice of one lemon, lemon peel, bay leaves, cayenne pepper, 2/3rd of creole seasoning, 1 crab boil seasoning sachet and let it simmer for 10 minutes. Add shrimp, garlic, 2 halves of whole garlic. Remove the shrimp and let cool. Blend the following together in a blender: ketchup, creole mustard, garlic, tomato paste, hot sauce, paprika, mayonnaise, celery, scallions, parsley, salt, pepper. Make a fine remoulade. Add 2/3rd of remoulade to the shrimp. Toss. Cur a ripe avocado, scoop out one half and place on the serving plate. Mix a bowl of spring mix with the rest of the remoulade. Place a few cherry tomatoes on the side. Place the avocado half in the middle of the spring mix. Place a large scoop of shrimp remoulade in the the middle of the avocado. |
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