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Avocado With Shrimp Remoulade

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Ingredients
  Tarragon vinegar 1⁄4 Cup (4 tbs)
  Horseradish mustard 2 Tablespoon
  Catsup 1 Tablespoon
  Paprika 1 1⁄2 Teaspoon
  Cayenne 1⁄4 Teaspoon
  Salt 1⁄2 Teaspoon
  Salad oil 1⁄2 Cup (8 tbs)
  Celery 1⁄4 Cup (4 tbs), minced
  Green onions and tops 1⁄4 Cup (4 tbs), minced
  Shrimp 2 Pound, cleaned and cooked
  Avocados 4 Medium
Directions

In a small bowl, combine vinegar, horseradish mustard, catsup, paprika, cayenne and salt.
Slowly add oil, beating constantly.
Stir in celery and onions.
Pour sauce over shrimp; marinate in refrigerator about 5 hours.
Halve and peel avocados.
Lift shrimp out of sauce and arrange 5-6 shrimp on each avocado half.
Can also be served with carrot strips, hard-boiled egg halves, asparagus spears on lettuce leaves for luncheon meal.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer

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Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3640 Calories from Fat 2368

% Daily Value*

Total Fat 275 g423.6%

Saturated Fat 29.6 g148.1%

Trans Fat 2 g

Cholesterol 1378.9 mg459.6%

Sodium 3291.8 mg137.2%

Total Carbohydrates 110 g36.7%

Dietary Fiber 71.3 g285.2%

Sugars 17.8 g

Protein 206 g412.6%

Vitamin A 171.1% Vitamin C 226.2%

Calcium 63.7% Iron 165.2%

*Based on a 2000 Calorie diet

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Avocado With Shrimp Remoulade Recipe