Shrimp and Crab Ravigote
 
Makes 4 Servings
Ingredients
  • 1 cup olive oil
  • ½ cup sliced green onion
  • ¼ cup capers, lightly crushed
  • Juice of 1 lemon
  • 1 tablespoon minced shallot
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh tarragon
  • 2 teaspoons Dijon mustard
  • 1 teaspoon minced garlic
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 pound jumbo lump crabmeat, picked free of shell
  • 2 cups water
  • 16 peeled and deveined extra-jumbo fresh shrimp (tails left on)
  • 1 tablespoon liquid crab boil
  • Spicy Fennel Slaw (recipe follows)
  • Lemon wedges, to serve
  • Garnish: fresh tarragon leaves
Instructions
  1. In a large bowl, combine oil, green onion, capers, lemon juice, shallot, basil, parsley, tarragon, mustard, garlic, salt, and pepper. Gently fold in crabmeat until combined; cover and refrigerate until cold.
  2. In a small saucepan, bring 2 cups water to a boil; add shrimp and crab boil, and cook until shrimp are pink and firm. Transfer shrimp to an ice water bath to stop the cooking process.
  3. Divide shrimp, crab mixture, and Spicy Fennel Slaw among 4 serving dishes. Serve with lemon wedges. Garnish with tarragon, if desired.
Recipe by Louisiana Cookin' at https://louisianacookin.com/shrimp-and-crab-ravigote/