Avocado Pontchartrain With Shrimp Remoulade Recipe
The experience of this Avocado Pontchartrain With Shrimp Remoulade recipe, will never let you go for another recipe again. The Avocado Pontchartrain With Shrimp Remoulade is made with Shrimp which can be easily found at any grocery store. Avocado Pontchartrain With Shrimp Remoulade goes perfectly as Side Dish. I challenge you to give me a better recipe of Avocado Pontchartrain With Shrimp Remoulade than this.
Ingredients
1/4 cup tarragon vinegar
2 tablespoons catsup
1 tablespoon horseradish mustard
3/4 teaspoon paprika
1/8 teaspoon ground red pepper
1/4 cup cooking oil
2 tablespoons finely chopped celery
2 tablespoons finely chopped green onion
1 pound fresh or frozen shrimp in shell, peeled, deveined, and cooked
4 cups torn mixed greens
2 medium avocados
Sliced cooked beets (optional)
Hard-cooked egg wedges (optional)
Lemon peel strips (optional)
Directions
1 For remoulade, in a small bowl combine vinegar, catsup, horseradish mustard, paprika, and ground red pepper. Slowly add oil while beating with a whisk or fork; beat until combined. Stir in celery and green onion.
2 Place cooked shrimp in a plastic bag set into a bowl. Pour remoulade over the shrimp. Seal bag. Turn bag to coat shrimp. Marinate in the refrigerator for 1 to 2 hours, turning occasionally.
3 To serve, drain shrimp, reserving marinade. Divide greens among 4 dinner plates. Halve, peel, and seed avocados. Slice avocados and arrange on torn greens. Arrange shrimp over avocados. If desired, garnish with beets, hard-cooked egg, and lemon peel. Stir and pass reserved marinade
2 Place cooked shrimp in a plastic bag set into a bowl. Pour remoulade over the shrimp. Seal bag. Turn bag to coat shrimp. Marinate in the refrigerator for 1 to 2 hours, turning occasionally.
3 To serve, drain shrimp, reserving marinade. Divide greens among 4 dinner plates. Halve, peel, and seed avocados. Slice avocados and arrange on torn greens. Arrange shrimp over avocados. If desired, garnish with beets, hard-cooked egg, and lemon peel. Stir and pass reserved marinade
