Shrimp Remoulade

3 hours Prep: 10 minutes Cook: 20 minutes

230 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

1 1/2	pounds	shrimp	shelled, deveined
3	tablespoons	creole mustard
3	tablespoons	white vinegar
1	tablespoon	paprika
1	each	garlic clove
2	teaspoons	horseradish
1/3	cup	olive oil
1	x	red hot pepper sauce (eg. Tabasco)	to taste
1	each	celery stalk	minced
3	each	scallions, spring or green onions	minced
1/2	cup	parsley leaves	minced

Directions

Boil shrimp, just til turn pink, don't overcook. Drain, whisk mustard, vinegar, parsley, paprika, garlic and horseradish.

Gradually whisk in oil in a thin stream add pepper sauce and salt to taste.

Fold in the celery, scallions and reserved shrimp until well coated.

Cover and refrigerate at least 3 hours and up to 24 hours.

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Nutrition Facts

Serving Size 156g

Amount per Serving

Calories 230 53% of calories from fat

	% Daily Value*
Total Fat 13.0g	21%
Saturated Fat 2.0g	10%
Trans Fat 0.0g
Cholesterol 221mg	74%
Sodium 270mg	11%
Total Carbohydrate 2.0g	1%
Dietary Fiber 1.0g	4%
Sugars 1.0g
Protein 24.0g	49%

Vitamin A	26%		Vitamin C	21%
Calcium	7%		Iron	24%

* 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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