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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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