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Shrimp Remoulade In Artichoke Bottoms

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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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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2062 Calories from Fat 221

% Daily Value*

Total Fat 25 g38.6%

Saturated Fat 6 g30%

Trans Fat 0 g

Cholesterol 960.9 mg320.3%

Sodium 8532.9 mg355.5%

Total Carbohydrates 285 g94.9%

Dietary Fiber 140.7 g562.8%

Sugars 12.9 g

Protein 163 g325.2%

Vitamin A 95% Vitamin C 414.6%

Calcium 149.4% Iron 264.5%

*Based on a 2000 Calorie diet

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Shrimp Remoulade In Artichoke Bottoms Recipe