lunch · dairy-free
Chilled shrimp rémoulade lettuce cups
Chilled cooked shrimp in a tangy mayonnaise dressing with Creole mustard, capers and celery, spooned into butter lettuce leaves. A cool, crunchy starter that needs no cooking.
- Time
- 20min
- Steps
- 4
Ingredients
Tick what you already have.
Allergens
Contains egg and crustacean shellfish.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
What did you use up?
Tick what's finished. The rest stays in your pantry.
Find them at a store
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Blot the cooked shrimp dry and chop them into bite-size pieces. Dice the celery finely and chop the capers.
-
2
Whisk together the mayonnaise, Creole mustard, capers and a squeeze of lemon.
-
3
Fold the shrimp and celery into the dressing.
-
4
Rinse and dry the lettuce leaves, then spoon the shrimp into them right before serving.
