From WP. Actually, I'm mostly excited about the remoulade sauce, I hope it's good. RANT: the recipe originally had making the remoulade sauce as "Step 3. While the eggs are cooking..." . The sauce has fourteen ingredients many of which need chopping. There is absolutely no way this sauce can be made "while the eggs are cooking". On top of that it says it can be refrigerated up to 5 days! Obviously - OBVIOUSLY - making the sauce is step 1. I see this over and over again, instructions that say something like "while the tablespoon of butter is melting over high heat, go build a house." What utter idiots create recipes like this? Are they Barry Allen (AKA The Flash from the DC Universe)?
Ingredients
For the shrimp and eggs
1 tablespoon fine sea salt or table salt
1 lemon
24 large shrimp (26-30 per pound), peeled and deveined
4 large eggs
For the remoulade sauce
1 1/2 cups (about 7 ounces or 4 large ribs) chopped celery
1/2 cup (2 1/2 ounces or 3 large) chopped scallions
1/4 cup chopped fresh flat-leaf parsley
1 clove garlic, smashed
1/4 cup Creole or stone-ground mustard
2 tablespoons ketchup
1 1/2 tablespoons lemon juice
1 1/2 tablespoons prepared horseradish
1 1/2 tablespoons red wine vinegar
1 tablespoon sweet paprika
1 teaspoon yellow mustard
1/4 teaspoon fine sea salt, plus more as needed
1 teaspoon hot sauce, such as Tabasco
1/4 cup vegetable oil
For the salad
Torn leaves from 1 head butter, Bibb or iceberg lettuce (about 10 ounces)
1 avocado, halved, pitted and sliced (optional)
4 radishes, thinly sliced (optional)
Instructions
1. Make the remoulade: In a food processor, combine the celery, scallions, parsley and garlic, and pulse until finely chopped. Add the Creole or stone-ground mustard, ketchup, lemon juice, horseradish, red wine vinegar, sweet paprika, yellow mustard, salt and hot sauce and pulse until well combined. Scrape down the sides of the processor bowl, if necessary. With the machine running, slowly add the oil in a thin stream until fully incorporated. Refrigerate until ready to use, up to 5 days.
2. Make the shrimp: Bring a medium pot of generously salted water to a boil. Quarter the lemon, squeeze it into the water and then drop it into the pot. Add the shrimp, reduce the heat to medium-low and poach until the shrimp turns pink and curled, 2 to 3 minutes. Slice one shrimp open to see that it is opaque throughout, then drain and spread on a platter to cool. (The cooking time will vary with the size of the shrimp.)
3. (Note from Joe: This step is "Hard-cook the eggs". Obviously everyone already has a method for this, in my case I use my Instant Pot which makes perfect hard-cooked eggs.) To hard-cook the eggs, add about 1 inch of water to a medium pot and bring to a boil. Place the eggs in a steamer insert that fits in the pot and gently lower the steamer into the pot. Reduce the heat to medium-low, cover and steam the eggs for 13 minutes. Meanwhile, prepare an ice bath in a medium bowl. When the eggs are finished steaming, transfer them to the ice bath and let sit for 5 minutes, then peel.
4. Divide the lettuce among four plates. Quarter each egg and place them around the edges of the lettuce. Top the lettuce with six shrimp per plate and sprinkle with sliced avocado and radishes, if using. Spoon equal portions of the remoulade sauce on top of each portion, or serve the sauce on the side.