Shrimp and Mirliton Remoulade is a delightful Cajun-inspired dish that combines fresh shrimp with mirliton (also known as chayote squash) in a zesty remoulade sauce. This recipe celebrates the vibrant flavors of the Gulf Coast, perfect for a light lunch or a refreshing dinner option, particularly suited for warm seasons like spring and summer.
Ingredients:
- 2 mirlitons (chayote squash)
- 1 1/2 lbs medium shrimp, peeled and deveined
- 1 cup cherry tomatoes
- 1 bunch watercress
- 1 sprig fresh tarragon
- 1 sprig parsley
- 1/4 – 1/2 cup mayonnaise
- 2 tbsp Worcestershire sauce
- 1-2 tbsp Dijon mustard
- 1 tbsp lemon juice
- 1 tbsp white wine vinegar
- 3 tbsp capers
- 2 dill pickles
- 2 tbsp fresh parsley
- 1 tsp anchovy paste
- White pepper, to taste
Nutrition Information:
- Calories: 294.2 per serving
- Fat: 15.5g
- Saturated Fat: 2.4g
- Cholesterol: 185.2mg
- Sodium: 667.4mg
- Carbohydrates: 13.9g
- Fiber: 1.4g
- Sugar: 4.1g
- Protein: 24.9g
Instructions:
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Prepare the Remoulade Sauce:
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Prepare the Mirlitons (Chayote Squash):
- Cook the mirlitons in boiling water for 45 minutes to 1 hour until they are tender. Drain and allow them to cool. Peel the mirlitons if necessary, then cut them in half lengthwise and remove any seeds. Slice them thinly lengthwise.
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Prepare the Shrimp:
- While the mirlitons are cooking, prepare the shrimp. Bring a pot of water to a boil and add the shrimp. Cook for about 3-4 minutes until they turn pink and opaque. Drain and rinse briefly with cold water to stop the cooking process. Pat dry with paper towels.
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Assemble the Dish:
- Arrange the shrimp and sliced mirlitons on individual serving plates. Add cherry tomatoes and watercress sprigs for garnish. Spoon the chilled remoulade sauce generously over the shrimp and mirlitons.
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Garnish and Serve:
- Garnish each plate with a sprig of fresh tarragon or parsley for added freshness and presentation.
Serving Suggestions:
- Serve Shrimp and Mirliton Remoulade chilled, allowing the flavors of the remoulade sauce to meld with the shrimp and mirliton slices. It pairs wonderfully with crusty bread or as a light main dish accompanied by a fresh green salad.
Tips:
- Mirliton Preparation: Ensure the mirlitons are fully cooked but still firm before slicing them. Removing the seeds and peeling if necessary helps in achieving the desired texture.
- Shrimp Cooking: Be careful not to overcook the shrimp; they should be tender and juicy. Rinse them in cold water after cooking to maintain their texture.
- Remoulade Sauce: Adjust the tanginess and spiciness of the sauce to suit your taste preferences. You can add more lemon juice or vinegar for extra tang, or adjust the amount of Dijon mustard and Worcestershire sauce for a more pronounced flavor.
This recipe for Shrimp and Mirliton Remoulade captures the essence of Cajun cuisine with its bold flavors and fresh ingredients, making it a standout dish for any occasion where you want to impress with both taste and presentation. Enjoy the vibrant flavors of the Gulf Coast with this easy-to-make and deliciously satisfying recipe!
