Shrimp Remoulade

60 minutes Prep: 15 minutes Cook: 15 minutes

312 calories per serving view nutrition facts

10 servings suggest servings

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Ingredients

1/4	cup	creole mustard
1/2	cup	prepared mustard	yellow
2	tablespoons	paprika
1/8	teaspoon	cayenne pepper
1	teaspoon	salt
1/2	cup	white vinegar
1	cup	scallions, spring or green onions	finely chopped
1	dash	red hot pepper sauce (eg. Tabasco)	liquid
1/2	cup	celery	finely chopped
1/2	cup	parsley leaves	finely chopped
1/2	cup	ketchup
2	each	garlic cloves
3	large	eggs	room temperature
1	each	lemon	juice
1 1/3	cups	vegetable oil
1	x	lettuce leaves	shredded
1	x	lemon zest	strips

Directions

Peel and devein shrimp (80 shrimp - 8 shrimp per person).

Bring a large kettle of water to a boil, drop in shrimp, bring back to a boil, turn off heat, cover pan and let shrimp stand until they turn pink, about 10 to 15 minutes.

Drain shrimp and cool to room temperature.

Combine mustards, paprika, cayenne, salt, vinegar, green onion, hot sauce, celery, parsley, ketchup, garlic, eggs and lemon juice in blender container.

Cover and process at high speed until well-blended.

Remove cover.

With blender turned on, gradually add oil in a steady stream until sauce thickens to mayonnaise consistency.

Chill.

To serve, place lettuce on each of 10 plates.

Arrange 8 shrimp on each plate; top shrimp with Remoulade Sauce and garnish with lemon strip.

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Nutrition Facts

Serving Size 107g

Amount per Serving

Calories 312 90% of calories from fat

	% Daily Value*
Total Fat 31.0g	48%
Saturated Fat 4.0g	22%
Trans Fat 0.0g
Cholesterol 63mg	21%
Sodium 540mg	23%
Total Carbohydrate 7.0g	2%
Dietary Fiber 1.0g	6%
Sugars 4.0g
Protein 3.0g	7%