Shrimp Remoulade In Artichoke Bottoms
|Diced celery||1⁄4 Cup (4 tbs)|
|Diced sweet red pepper||1⁄4 Cup (4 tbs)|
|Minced parsley||1⁄4 Cup (4 tbs)|
|Reduced calorie mayonnaise||1⁄4 Cup (4 tbs)|
|Non-fat sour cream||2 Tablespoon (Alternative)|
|Tangy steak sauce||2 Tablespoon|
|Coarse grained mustard||1 Tablespoon|
|Dried whole tarragon||1⁄2 Teaspoon|
|Ground red pepper||1⁄2 Teaspoon|
|Cooked peeled baby shrimp||2 Cup (32 tbs)|
|Canned artichoke bottoms||16 , drained, rinsed and patted dry|
Combine first 9 ingredients in a medium bowl; stir well.
Stir in shrimp.
Cover and chill thoroughly.