Curried Shrimp & Kohlrabi Remoulade
By Market Chef Maggie Perkins, Serves 6
1 lb. shrimp, peeled and deveined
1T curry powder
2 bulbs kohlrabi, grated
1 bunch young spring onions, sliced
2 hard-boiled eggs, sliced (for garnish and lettuce cups)
Individual lettuce leaves
¼ cup pecan alioli
¼ cup extra virgin olive oil
¼ cup Dijon mustard, to taste
1 tsp, to taste, hot pepper sauce
Salt, to taste
3 hard-boiled eggs, grated
Bring a large boiling pot of water (enough to cover shrimp by several inches), seasoned with curry powder and salt, to a boil. Add peeled, deveined shrimp and turn off heat. Allow shrimp to heat until opaque and slightly yellow-orange, about 2-3 minutes. Place in a bowl of ice water to chill. Remove and drain.
Bring water back to the boil. Gently transfer 5 eggs, and let boil for 8 minutes. Remove from water, crack slightly, and add to ice water. Let chill for about 5 minutes before peeling. Chop 3 eggs for dressing. Slice remaining 2 eggs for garnish.
Combine all dressing ingredients. Add shrimp, chopped or whole according to preference, chopped eggs, and grated kohlrabi. Fold gently, adjust seasonings, and chill for about 30 minutes before serving in, or alongside, lettuce leaf cups.
For information on farmers’ market vendor sources and nutritional information, visit Notes from Maggie’s Farm.
Photos by Maggie Perkins