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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
  Salt 1⁄2 Teaspoon
  Cayenne pepper 1⁄4 Teaspoon
  Salad oil 1⁄2 Cup (8 tbs)
  Minced celery 1⁄4 Cup (4 tbs)
  Minced green onions and tops 1⁄4 Cup (4 tbs)
  Shrimp in shells 2 Pound, cooked, peeled, and deveined (Use Fresh Or Frozen)
  Avocados 4 Medium
  Lettuce 1⁄4
Directions

Prepare Remoulade Sauce by combining vinegar, mustard, catsup, paprika, salt, and cayenne pepper in a small bowl.
Slowly add salad oil, beating mixture constantly with rotary or electric beater.
Stir in celery and onion.
Pour over shrimp.
Cover and marinate shrimp in refrigerator for 4 to 5 hours.
Line serving platter with lettuce.
At serving time halve, pit, and peel avocados; place cut side up on lettuce-lined platter.
Lift shrimp out of Remoulade Sauce and arrange 5 or 6 on each avocado half.
If desired, serve with cooked, chilled asparagus spears; cooked carrot strips; sliced, cooked, chilled beets; and sliced hard-cooked eggs.
Pass remaining Remoulade Sauce.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Appetizer
Method: 
Chilling
Ingredient: 
Shrimp
Interest: 
Party, Healthy
Preparation Time: 
300 Minutes

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