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Shrimp Remoulade Appetizer

Ingredients
  Medium shrimp 2 Pound
  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)
  Chopped celery 1⁄4 Cup (4 tbs)
  Snipped green onion 1⁄4 Cup (4 tbs)
  Shredded lettuce 1⁄4 Cup (4 tbs)
Directions

Add shrimp to boiling, salted water.
Reduce heat and simmer shrimp for 1 to 3 minutes.
Drain; remove shell and black vein.
In small bowl combine vinegar, mustard, catsup, paprika, salt, and cayenne.
Slowly add the salad oil, beating constantly.
Stir in the celery and green onion.
Pour sauce over the cooked shrimp.
Marinate shrimp in the refrigerator 4 to 5 hours.
Spoon shrimp and a little sauce over a bed of shredded lettuce in individual seafood shells or in cocktail glasses

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Chilling
Ingredient: 
Seafood
Interest: 
Party

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2052 Calories from Fat 1141

% Daily Value*

Total Fat 129 g198.3%

Saturated Fat 8.4 g41.9%

Trans Fat 2 g

Cholesterol 1378.9 mg459.6%

Sodium 3241.9 mg135.1%

Total Carbohydrates 27 g9.1%

Dietary Fiber 5.1 g20.4%

Sugars 11.9 g

Protein 187 g374.6%

Vitamin A 221.5% Vitamin C 71.9%

Calcium 54.5% Iron 137.6%

*Based on a 2000 Calorie diet

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Shrimp Remoulade Appetizer Recipe