Recipes Ingredients Seafood Recipes Shrimp Recipes Shrimp Remoulade Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Johnny Miller Prep Time: 30 mins Total Time: 30 mins Servings: 4 Shrimp tossed in dense Greek yogurt, mustard, garlic, and ketchup makes a delicious centerpiece for a leafy salad. Making remoulade with yogurt instead of mayonnaise cuts the calories by more than half. Ingredients 1 ¼ pounds medium shrimp (about 40), shells on 1 ½ cups reduced-fat (2 percent) plain Greek yogurt 3 scallions, chopped 2 tablespoons stone-ground mustard 2 tablespoons ketchup 2 tablespoons brine-packed capers, drained, rinsed, and chopped 1 tablespoon fresh lemon juice ¾ teaspoon minced garlic cloves Cayenne pepper, to taste 1 small head Bibb lettuce, torn Garnish: lemon wedges Directions Prepare an ice-water bath. Bring a stockpot of water to a boil. Reduce heat to low. Add shrimp, and poach until just cooked through, about 2 minutes. Transfer to ice-water bath. Let stand until cool. Drain. Peel and devein shrimp. Refrigerate. Meanwhile, stir together yogurt, scallions, mustard, ketchup, capers, lemon juice, garlic, and cayenne. Toss shrimp in remoulade to coat; refrigerate for 30 minutes. Divide lettuce evenly among plates, and top with shrimp. Garnish with lemon wedges. Cook's Notes Make ahead: Tossed shrimp can be refrigerated for up to 4 hours. Rate it Print