Market is Denver's premier meat market and gourmet grocer, offering the finest fresh meats, imported foods, local produce and food education.
Remoulade Stuffed Artichoke Salad Print Email


2 cups cooked shrimp, crab or a combination
1 cup (1/2 pint) Tony's Remoulade, to taste
-or Remoulade recipe follows
2 lemons, separated
1 tsp Kosher salt
2 large artichokes
4 cups shredded lettuce or greens of your choice
1/2 - 1 pint cherry tomatoes, split
2 Hard boiled eggs, sliced
drizzle of olive oil
Black olives
salt packed capers, rinsed
Suggested sides: Rustic bread, rice

Peel and devein shrimp, boil or saute, cool and reserve - or check crab for shell pieces. Toss cold shrimp or crab with remoulade to taste.

Zest the lemons and reserve zest, and then split and squeeze juice of one lemon into a 4 quart pot of salted water - cover and bring to a boil. Wedge the second lemon and set aside.

Split artichokes and using the tip of a knife, carefully remove the choke by making a curved cut at the base of the thistles. Immediately drop each half into salted water. When it comes to a boil, cover and reduce to a simmer; cooking until tender - about 20-30 minutes depending on conditions. Remove and cool to room temperature.

Prepare four plates with shredded lettuce or greens, top with cherry tomatoes, hard boiled eggs a drizzle of olive oil and a squeeze of lemon. Spoon shrimp or crab remoulade into artichoke halves and serve over greens sprinkled with black olives, capers and lemon zest - lemon wedges on the side. Serves 4 with rustic bread and rice. - Chef Mick (Michaelangelo) Rosacci, www.TonysMarket.com -- www.TonyRosacciCatering.com
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Remoulade - from Emeril

1/4 cup fresh lemon juice
3/4 cup vegetable oil
1/2 cup chopped onions
1/2 cup chopped green onions
1/4 cup celery
2 TBS chopped garlic
2 TBS prepared horseradish
3 TBS Creole or Whole grain mustard
3 TBS yellow mustard
3 TBS ketchup
3 TBS chopped parsley
1 tsp. salt
1/4 tsp. cayenne
1/8 tsp. freshly ground black pepper

Put all the ingredients in a food processor and process for 30 seconds. Use immediately or store. Will keep for several days in an airtight container in the refrigerator.
- Louisiana Real and Rustic, Emeril Lagasse and Marcelle Bienvenu
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