Avocado With Shrimp Remoulade Recipe
Ingredients
| 1/4 CUP tarragon vinegar | ||
| Horseradish mustard | 2 Tablespoon | |
| Catsup | 1 Tablespoon | |
| Paprika | 1 1/2 Teaspoon | |
| Cayenne | 1/4 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Salad oil | 1/2 Cup (16 tbs) | |
| Celery | 1/4 Cup (16 tbs), minced | |
| 1/4 cup green onions and tops, minced | ||
| 2 pounds shrimp, cleaned and cooked | ||
| Avocados | 4 Medium | |
Directions
In a small bowl, combine vinegar, horseradish mustard, catsup, paprika, cayenne and salt.
Slowly add oil, beating constantly.
Stir in celery and onions.
Pour sauce over shrimp; marinate in refrigerator about 5 hours.
Halve and peel avocados.
Lift shrimp out of sauce and arrange 5-6 shrimp on each avocado half.
Can also be served with carrot strips, hard-boiled egg halves, asparagus spears on lettuce leaves for luncheon meal.
Slowly add oil, beating constantly.
Stir in celery and onions.
Pour sauce over shrimp; marinate in refrigerator about 5 hours.
Halve and peel avocados.
Lift shrimp out of sauce and arrange 5-6 shrimp on each avocado half.
Can also be served with carrot strips, hard-boiled egg halves, asparagus spears on lettuce leaves for luncheon meal.
Chef
