Avocado with Shrimp Remoulade
Submitted by Risener
Plump shrimp marinated in a tangy remoulade sauce with tarragon vinegar, mustard, paprika, and cayenne, then piled into ripe avocado halves. A Creole-inspired main dish that’s worth the wait.
YIELD
8 servingsPREP
15 minCOOK
0 minREADY
5 hrsDown in Louisiana, shrimp remoulade is practically a religion, and stuffing it into a creamy avocado half just makes the whole thing feel like Sunday brunch on a porch somewhere in the Garden District.
The remoulade sauce is whisked together from tarragon vinegar, prepared mustard, ketchup, paprika, and a kick of cayenne, then emulsified with oil until thick and glossy.
Minced celery and scallions get stirred in for crunch before two pounds of cooked shrimp take a long, flavorful bath in the fridge.
After 4 to 5 hours of marinating, those shrimp are spooned onto halved avocados with extra sauce passed at the table.
Kitchen Tips
- Don’t rush the marinating time. Those 4 to 5 hours let the shrimp soak up the tangy, peppery flavors all the way through.
- Beat the oil in slowly when making the sauce, just like you would a vinaigrette. Patience gives you that thick, clingy texture.
- Cut and peel the avocados right before serving so they stay fresh and green on the plate.
Ingredients
Directions
In small bowl, combine vinegar, mustard, ketchup, paprika, salt and pepper.
Slowly add oil, beating constantly with electric mixer.
Stir in celery and onions.
Pour sauce over shrimp. Marinate 4 to 5 hours in refrigerator.
Halve and peel avocados. Lift shrimp out of sauce and arrange on each avocado half.
Pass sauce.
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