Avocado With Shrimp Remoulade Recipe

Summary

Preparation Time5 Hr 0 MinDifficulty LevelEasy
Health IndexHealthyCourse
MethodMain Ingredient
Interest Group

Ingredients

 Tarragon vinegar1⁄4 Cup (4 tbs)
 Horseradish mustard2 Tablespoon
 Catsup1 Tablespoon
 Paprika1 1⁄2 Teaspoon
 Salt1⁄2 Teaspoon
 Cayenne pepper1⁄4 Teaspoon
 Salad oil1⁄2 Cup (8 tbs)
 Minced celery1⁄4 Cup (4 tbs)
 Minced green onions and tops1⁄4 Cup (4 tbs)
 Shrimp in shells2 Pound, cooked, peeled, and deveined (Use Fresh Or Frozen)
 Avocados4 Medium
 Lettuce1⁄4

Nutrition Facts

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

Directions

Prepare Remoulade Sauce by combining vinegar, mustard, catsup, paprika, salt, and cayenne pepper in a small bowl.
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.
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