Ingredients Jump to Instructions ↓

  1. :

  2. Chipotle remoulade :

  3. 2 tablespoons fresh lime juice

  4. 3 tablespoons olive oil

  5. 3 tablespoons neutral cooking oil, such as canola oil

  6. 1/4 cup chopped onion

  7. 1/4 cup chopped celery

  8. 1 tablespoon chopped garlic

  9. 2 medium, canned chipotle chiles, seeded and chopped, or to taste

  10. 1 1/2 tablespoons Dijon mustard

  11. 1 1/2 tablespoons American yellow mustard

  12. 1 1/2 tablespoons catsup

  13. 1/3 cup loosely packed, chopped cilantro

  14. 1/2 teaspoon salt

  15. 1/4 teaspoon black pepper

Instructions Jump to Ingredients ↑

  1. To make the remoulade, place all ingredients in a food processor fitted with the steel blade and process for 1 minute.

  2. Clean and devein the shrimp, leaving the tails intact.

  3. Place the shrimp in a large quantity of boiling water over high heat and cook them, checking them frequently by cutting into them with a small sharp knife, until they are just cooked through.

  4. Immediately immerse the shrimp in ice water, and place them in the refrigerator until they are thoroughly chilled.

  5. Slice the cucumber and jicama into thin pieces and place them on a large serving plate to form a bed for the shrimp.

  6. When the shrimp are chilled, dry and place them on the plate and decorate with the carved radishes.

  7. Serve with the sauce.


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