Prawns and Hearts of Palm Rémoulade

Ingredients for Prawns and Hearts of Palm Rémoulade

• 1/2 cup loosely packed flat-leaf parsley leaves

• 1 celery stalk, coarsely chopped

• 1 small shallot, coarsely chopped

• 1 garlic clove, peeled

• 240ml mayonnaise

• 2 tablespoons whole grain mustard

• 1 tablespoon prepared horseradish

• 1 tablespoon fresh lemon juice

• 1/2 teaspoons paprika

• 1/2 teaspoons Worcestershire sauce

• 1 onion, quartered

• 4 sprigs thyme

• 2 bay leaves

• 1 tablespoon kosher salt plus more

• 1 teaspoon yellow mustard seeds

• 1 teaspoon whole black peppercorns plus freshly ground black pepper

• 2 celery stalks, 1 coarsely chopped, 1 thinly sliced on the diagonal

• 900g uncooked unpeeled large prawns

• 1 400g can hearts of palm, drained, sliced on the diagonal

• Butter lettuce leaves

• Lemon wedges

How to make Prawns and Hearts of Palm Rémoulade

Pulse the first four ingredients in a food processor until finely chopped. Add mayonnaise, mustard, horseradish, lemon juice, paprika, and Worcestershire sauce; process until smooth. DO AHEAD: Can be made 3 days ahead. Cover and chill.

Combine the first 5 ingredients, peppercorns, chopped celery stalk, and 3.8L (3850ml ) water in a large heavy pot. Bring to a boil. Add prawns and simmer for 3 minutes. Remove pot from heat and steep prawns until just cooked through, about 5 minutes. Transfer prawns to a rimmed baking sheet; let cool. Peel and devein prawns. DO AHEAD: Can be made 1 day ahead. Cover; chill.

Toss prawns and rémoulade in a large bowl to coat. Cover and chill at least 2 hours.

Fold hearts of palm and sliced celery into prawns. Season with salt and pepper. Serve on lettuce leaves with lemon wedges.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.