Crevettes Remoulade

Cooking Instructions

1. Peel and devein the shrimp. Leave them whole or cut them in half. Set aside.

2. Put the yolk into a bowl and add the mustard, vinegar, salt, and pepper. Start beating with a wire whisk and gradually add the oil, beating vigorously with the whisk.

3. Squeeze the capers in a clean cloth to extract their liquid. Add the capers to the mayonnaise. Add the cornichons, parsley, and tarragon. Blend well.

4. Put shrimp in a bowl and sprinkle lemon juice over. Add the sauce and blend well.

5. Arrange two lettuce leaves on each of four plates. Spoon equal portions of the shrimp onto the lettuce. Garnish with hard-cooked eggs and cherry tomatoes.

Wine Pairing(s)

Tisdale Chardonnay

Tyrrell 'Lost Block' Chardonnay

Iron Horse Chardonnay

Chandon Chardonnay

Clos Robert Chardonnay

Mackenzie Chardonnay

Mike Ditka Chardonnay

Phillips 'Toasted Head' Chardonnay

Yellow Tail Chardonnay

Ramey Chardonnay 'Russian River'