← All recipes

🍽️ Fresh Head Lettuce Salad with Shrimp and Remoulade

749 kcal · 30 min · 4 servings

Ingredients

• 8 shrimp
• 0.5 small head lettuce
• 4 tbsp olive oil
• 1 garlic clove (finely chopped)
• 4 tbsp mayonnaise
• 1 hard-boiled egg
• 1 tbsp crème fraîche
• 2 gherkins
• 2 anchovies
• 1 tbsp capers
• 1 tbsp chive rings
• 2 tbsp parsley (finely chopped)
• 0.5 juice of one lemon
• salt
• pepper (from the mill)

Instructions

1. 1. Wash the head lettuce thoroughly.
2. 2. Remove the hard cores and tear the leaves into bite-sized pieces.
3. 3. Let the salad drain well in a colander.
4. 4. Arrange the salad on a large serving platter.
5. 5. Finely chop the pickles, anchovies, and capers.
6. 6. Hard-boil the egg, peel it, and chop it finely as well.
7. 7. Mix the chopped ingredients with crème fraîche and mayonnaise until smooth.
8. 8. Stir in the finely chopped chives and one tablespoon of parsley.
9. 9. Season the remoulade with salt and pepper to taste.
10. 10. Transfer the finished sauce into a small bowl.
11. 11. Peel the shrimp, but leave the last tail segment on as a handle.
12. 12. Remove the vein and cut the shrimp lengthwise down to the tail.
13. 13. Open the shrimp flat, like a butterfly.
14. 14. Heat olive oil in a pan, but keep the heat moderate.
15. 15. Fry the shrimp for about four minutes until golden brown.
16. 16. Add the chopped garlic to the pan.
17. 17. Season the shrimp with salt and pepper.
18. 18. Turn the shrimp several times while frying.
19. 19. Pour the frying oil over the shrimp repeatedly.
20. 20. Add fresh parsley to the pan at the end.
21. 21. Place the cooked shrimp on the prepared salad.
22. 22. Drizzle the remaining garlic oil from the pan over the dish.
23. 23. Squeeze some lemon juice over it.
24. 24. Serve the salad immediately along with the remoulade.

Nutrition per serving

• kcal: 749
• Protein: 44 g · Fett/Fat: 62 g · Carbs: 6 g