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APPETIZER
SHRIMP WITH CHIPOTLE REMOULADE SAUCE
This recipe adds one more spice, that of smoked, chipotle chiles, to an already tangy but nevertheless sophisticated sauce, that provides a much needed relief from the traditional shrimp cocktail.
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 ½ tablespoons Dijon mustard
1 ½ tablespoons American yellow mustard
1 ½ tablespoons catsup
1/3 cup loosely packed, chopped cilantro
½ teaspoon salt
1/4 teaspoon black pepperTo make the remoulade, place all ingredients in a food processor fitted with the steel blade and process for 1 minute.
Shrimp and garnish
1 pound large (approx 20/pound) shrimp
1 large cucumber
1 small jícama
1 - 4 carved radishesClean 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 jícama 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.
Serves 4
