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Shrimp Ravigote Recipe
|Sour cream||1 Tablespoon|
|Thick mayonnaise||1⁄4 Cup (4 tbs)|
|Lemon juice||1 Tablespoon|
|White wine vinegar||1 Tablespoon|
|Prepared mustard||1⁄2 Teaspoon|
|Sweet red pepper||1⁄2|
|Large shelled shrimp||1⁄2 Pound|
|Chopped herbs||1 Teaspoon|
|Bibb lettuce head/Boston lettuce head||1⁄2|
|Hard cooked egg||1|
Serving size: Complete recipe
Calories 832 Calories from Fat 521
% Daily Value*
Total Fat 58 g89.3%
Saturated Fat 8.5 g42.4%
Trans Fat 0 g
Cholesterol 634.4 mg
Sodium 1153 mg48%
Total Carbohydrates 17 g5.8%
Dietary Fiber 5.3 g21.2%
Sugars 8.3 g
Protein 58 g115.3%
Vitamin A 180.9% Vitamin C 269%
Calcium 25.5% Iron 50.2%
*Based on a 2000 Calorie diet
Gradually add the lemon juice and vinegar, a few drops at a time, stirring constantly.
Stir in the mustard and season to taste.
Trim the celery and cut into thin strips.
Seed and thinly slice the peppers.
Place the prepared vegetables in a bowl and add the chopped shrimp and herbs.
Pour the marinade over, toss lightly and leave to marinate for 30 minutes.
Wash and dry the lettuce and line serving dish with the leaves.
Spoon the shrimp salad into the center.
Shell the egg, cut in half and remove yolk.
Slice the white; press yolk through a sieve.
Use to garnish the salad.