Shrimp Remoulade Salad Recipe

Ingredients For Shrimp Remoulade Salad Recipe

• 2 cup Black eyed peas
• 4 cup Vegetable broth
• 2 Bay leaves
• 2 sprig Thyme
• 2 Garlic cloves, peeled
• Canola oil for frying
• 2 teaspoon Salt
• 2 teaspoon Creole seasoning
• 1 pound Large shrimp, peeled and deveined
• 4 Large eggs, at room temperature
• 0.25 cup A red wine vinegar
• 2 teaspoon Dijon mustard
• 3 tablespoon Sliced shallots
• 1 tablespoon Honey
• 0.75 cup Olive oil
• 0.5 teaspoon A salt
• pinch Pinch black pepper
• 0.5 cup White wine vinegar
• 0.5 cup Olive oil
• 2 tablespoon Ketchup
• 1 tablespoon Prepared horseradish
• 1 tablespoon Yellow mustard
• 1 tablespoon Whole grain mustard
• 1 teaspoon Tabasco sauce
• 2 teaspoon Worcestershire sauce
• 2 Scallions, chopped
• 2 Celery stalks, chopped
• 2 Garlic cloves, peeled
• 0.5 teaspoon Cayenne pepper
• 0.5 teaspoon Paprika
• 1 Egg
• 0.5 teaspoon Salt, to taste
• 0.25 teaspoon Pepper, to taste
• 2 Heads bibb lettuce
• 0.5 Red onion, sliced thinly
• 1 Large cucumber, peeled sliced thinly
• 4 Radishes, sliced thinly
• Fresh tarragon leaves
• Fresh parsley leaves
• Fresh chives, minced