1. FOR THE REMOULADE SAUCE: 2. Preheat oven to 450°F; coat a 2-qt. baking dish with nonstick spray. 3. Pulse the bell pepper, mayonnaise, Dijon, scallions, shallot, parsley, honey, and lemon juice in a food processor until bell pepper, shallots, and parsley are minced and sauce is well mixed. 4. Season sauce with salt, pepper & red pepper flakes; chill until ready to serve. 5. FOR THE SHRIMP: 6. Toast bread crumbs in 1-2 tablespoons oil in a small nonstick skillet over medium heat until golden, about 5 minutes. 7. Transfer crumbs to a bowl and stir in chives, salt, pepper & red pepper flakes. 8. Combine melted butter and remaining 1-3 tablespoons olive oil in another bowl. 9. Dip shrimp into butter mixture, then dredge in crumbs and arrange in the prepared dish. 10. Bake until shrimp are cooked through and crumbs are crisp, about 10 minutes. 11. FOR FRENCH POTATO SALAD: 12. Cook potatoes in a pot of salted water with a pinch of crushed red pepper flakes (gives it a nice kick)until tender, about 10 minutes. 13. Add haricots verts(to the potatoes) & cook 2 minutes drain and set vegetables aside (on some toweling). 14. Whisk together, Dijon, oil, vinegar, honey and tarragon in a large bowl. 15. Season vinaigrette with salt, pepper, crushed red pepper flakes(if using) & a sprinkling of toasted white sesame seeds. 16. Add warm potatoes and beans, toss to coat. ---------------------------------------------------------------------------
Nutrition
Ingredients
