Curried Shrimp & Kohlrabi Remoulade

Whether you're looking for a creative way to cheer on your team with something a little more elegant than the tried, but maybe tired, old standbys, or perhaps hoping to charm a Mardi Gras celebration with a little Creole culinary cred, this Curried Shrimp & Kohlrabi Remoulade, a seasonal spin on a classic, will nestle it's way into your favorite party food repertoire.

Prepared this unseasonably sunny and beautiful weekend at the Texas Farmers' Market at Lakeline, this salad-turned-celebration proved to be a big crowd pleaser. The standard dish was prepared a bit unconventionally with all seasonal and local products on hand at the market. If you, unfortunately, do not have access to such seasonal bounty, the more traditional version will still allow you to enjoy this cook's favorite salad, which you can find at Mardi Gras Eats: Shrimp Remoulade, from the archives.

Curried Shrimp & Kohlrabi Remoulade

Serves 6

Dressing, below
1# shrimp, peeled and deveined
1T curry powder
1T salt
2 bulbs kohlrabi, grated
1 bunch young spring onions, sliced
2 hard-boiled eggs, sliced (for garnish and lettuce cups)
Individual lettuce leaves

¼ cup pecan alioli
¼ cup extra virgin olive oil
¼ cup Dijon mustard, to taste
1 tsp, to taste, hot pepper sauce
Salt, to taste

3 hard-boiled eggs, grated

Bring a large boiling pot of water (enough to cover shrimp by several inches), seasoned with curry powder and salt, to a boil. Add peeled, deveined shrimp and turn off heat. Allow shrimp to heat until opaque and slightly yellow-orange, about 2-3 minutes. Place in a bowl of ice water to chill. Remove and drain.

Bring water back to the boil. Gently transfer 5 eggs, and let boil for 8 minutes. Remove from water, crack slightly, and add to ice water. Let chill for about 5 minutes before peeling. Chop 3 eggs for dressing. Slice remaining 2 eggs for garnish.

Combine all dressing ingredients. Add shrimp, chopped or whole according to preference, Sliced Onion, chopped eggs, and grated kohlrabi. Fold gently, adjust seasonings, and chill for about 30 minutes before serving in, or alongside, lettuce leaf cups. 

Ingredient Notes:  At the market each weekend, I source almost completely from the vendors.  That means every item is in season, and condiments and prepared foods are minimal.  Some items that are available at the Texas Farmers’ Markets may not be available in your area, however this standard Shrimp Remoulade recipe from the archives will help you get the dressing just right no matter where you find yourself cooking and dining.

Vendor Notes:  JBG Organic—lettuce, spring onions, and kohlrabi, Yummy Farms—Americauna hen eggs, K & S Seafood—fresh Gulf shrimp, Stellar Gourmet Foods—Pecan Alioli, Fig Dijon Mustard, Hot Sauce

Nutritional Data

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