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8 servings
suggest servings
| 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 |
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.
| % 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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“Chestnuts roasting on an open fire/Jack Frost nipping at your nose…” ...
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.
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