Shrimp Remoulade Appetizer Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
MethodMain Ingredient
Interest Group

Ingredients

 Medium shrimp2 Pound
 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)
 Chopped celery1⁄4 Cup (4 tbs)
 Snipped green onion1⁄4 Cup (4 tbs)
 Shredded lettuce1⁄4 Cup (4 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 2052 Calories from Fat 1141

% Daily Value*

Total Fat 129 g198.3%

Saturated Fat 8.4 g41.9%

Trans Fat 2 g

Cholesterol 1378.9 mg

Sodium 3241.9 mg135.1%

Total Carbohydrates 27 g9.1%

Dietary Fiber 5.1 g20.4%

Sugars 11.9 g

Protein 187 g374.6%

Vitamin A 221.5% Vitamin C 71.9%

Calcium 54.5% Iron 137.6%

*Based on a 2000 Calorie diet

Directions

Add shrimp to boiling, salted water.
Reduce heat and simmer shrimp for 1 to 3 minutes.
Drain; remove shell and black vein.
In small bowl combine vinegar, mustard, catsup, paprika, salt, and cayenne.
Slowly add the salad oil, beating constantly.
Stir in the celery and green onion.
Pour sauce over the cooked shrimp.
Marinate shrimp in the refrigerator 4 to 5 hours.
Spoon shrimp and a little sauce over a bed of shredded lettuce in individual seafood shells or in cocktail glasses
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