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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red bell pepper	1/4	cup	chopped	-	-	-	-
mayonnaise	2	tablespoons		108.3	0.0	0.111	12.0
dijon mustard	2	tablespoons		-	-	-	-
scallion	2	tablespoons	chopped	3.84	0.8808	0.2196	0.0228
shallot	1	tablespoon	chopped	7.2	1.68	0.25	0.01
parsley leaf	1	tablespoon	chopped	-	-	-	-
honey	1	tablespoon		-	-	-	-
lemon juice	2	teaspoons		2.2367	0.7015	0.0356	0.0244
kosher salt				-	-	-	-
black pepper				-	-	-	-
red pepper flake	1	pinch	crushed	-	-	-	-
breadcrumb	1	cup		-	-	-	-
extra virgin olive oil	5	tablespoons	divided used	-	-	-	-
kosher salt				-	-	-	-
black pepper				-	-	-	-
chive	2	tablespoons	chopped	1.8	0.261	0.1962	0.0438
butter	3	tablespoons	unsalted melted used	256.5	11.7855	8.0145	21.6
shrimp	6		peeled deveined	-	-	-	-
red potato	1/2	lb	cut	158.7575	36.0606	4.2865	0.3175
green bean	4	ounces		35.1534	7.9038	2.0752	0.2495
dijon mustard	1	tablespoon		-	-	-	-
extra virgin olive oil	1	tablespoon		-	-	-	-
white wine vinegar	1	teaspoon		-	-	-	-
honey	1	teaspoon		-	-	-	-
tarragon leaf	1	teaspoon	chopped omitted	-	-	-	-
sesame seed	2	teaspoons	toasted	256.5	11.7855	8.0145	21.6
kosher salt				-	-	-	-
black pepper				-	-	-	-
red pepper flake			crushed	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.