Shrimp Remoulade In Artichoke Bottoms Recipe
Ingredients
| Celery | 1/4 Cup (16 tbs), diced | |
| Sweet red pepper | 1/4 Cup (16 tbs), diced | |
| Minced parsley | 1/4 Cup (16 tbs) | |
| 1/4 cup reduced-calorie mayonnaise | ||
| 2 tablespoons nonfat sour cream alternative | ||
| 2 tablespoons tangy steak sauce | ||
| 1 tablespoon coarse-grained mustard | ||
| Dried tarragon | 1/2 Teaspoon | |
| Ground red pepper | 1/2 Teaspoon | |
| 2 cups cooked peeled baby shrimp | ||
| 16 canned artichoke bottoms, rinsed, drained, and patted dry | ||
Directions
Combine first 9 ingredients in a medium bowl; stir well.
Stir in shrimp.
Cover and chill thoroughly.
Stir in shrimp.
Cover and chill thoroughly.
Chef
