Avocado with Shrimp Remoulade

5 hours Prep: 15 minutes Cook: 0 minutes

240 calories per serving view nutrition facts

8 servings suggest servings

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Ingredients

1/4	cup	tarragon vinegar
2	tablespoons	prepared mustard
1	tablespoon	ketchup
1 1/2	teaspoons	paprika
1/2	teaspoon	salt
1/4	teaspoon	cayenne pepper
1/2	cup	vegetable oil
1/4	cup	celery	minced
1/4	cup	scallions, spring or green onions	minced
2	pounds	shrimp	cooked, peeled
4	medium	avocados

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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Nutrition Facts

Serving Size 147g

Amount per Serving

Calories 240 57% of calories from fat

	% Daily Value*
Total Fat 15.0g	23%
Saturated Fat 2.0g	11%
Trans Fat 0.0g
Cholesterol 221mg	74%
Sodium 470mg	20%
Total Carbohydrate 1.0g	0%
Dietary Fiber 0.0g	2%
Sugars 1.0g
Protein 24.0g	48%

Vitamin A	11%		Vitamin C	6%
Calcium	5%		Iron	21%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Member Review

Vegetarian Pot Stickers

Delicious! Really delicious. Next time I want to try making them with some other vegetables. One little pointer about the stock used: I used the water I'd soaked the mushrooms in, and I only needed about 1/2 C, not the whole 2 C recommended. Also, when I added the stock to the hot oil, it spattered like crazy, so it's probably safer to turn the heat off first. I used just 1 T of oil in the pan and it worked fine.

Reviewed by kathmoe