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Avocado With Shrimp Remoulade Recipe
|Tarragon vinegar||1⁄4 Cup (4 tbs)|
|Horseradish mustard||2 Tablespoon|
|Paprika||1 1⁄2 Teaspoon|
|Cayenne pepper||1⁄4 Teaspoon|
|Salad oil||1⁄2 Cup (8 tbs)|
|Minced celery||1⁄4 Cup (4 tbs)|
|Minced green onions and tops||1⁄4 Cup (4 tbs)|
|Shrimp in shells||2 Pound, cooked, peeled, and deveined (Use Fresh Or Frozen)|
Serving size: Complete recipe
Calories 3655 Calories from Fat 2370
% Daily Value*
Total Fat 276 g424%
Saturated Fat 29.7 g148.3%
Trans Fat 2 g
Cholesterol 1378.9 mg
Sodium 3300.7 mg137.5%
Total Carbohydrates 113 g37.8%
Dietary Fiber 72.8 g291.3%
Sugars 18.9 g
Protein 207 g414.7%
Vitamin A 285.3% Vitamin C 248.9%
Calcium 66.7% Iron 169.1%
*Based on a 2000 Calorie diet
Slowly add salad oil, beating mixture constantly with rotary or electric beater.
Stir in celery and onion.
Pour over shrimp.
Cover and marinate shrimp in refrigerator for 4 to 5 hours.
Line serving platter with lettuce.
At serving time halve, pit, and peel avocados; place cut side up on lettuce-lined platter.
Lift shrimp out of Remoulade Sauce and arrange 5 or 6 on each avocado half.
If desired, serve with cooked, chilled asparagus spears; cooked carrot strips; sliced, cooked, chilled beets; and sliced hard-cooked eggs.
Pass remaining Remoulade Sauce.