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Shrimp Remoulade In Artichoke Bottoms

Healthycooking's picture
Ingredients
  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
Directions

Combine first 9 ingredients in a medium bowl; stir well.
Stir in shrimp.
Cover and chill thoroughly.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Ingredient: 
Shrimp

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