Avocado with Shrimp Remoulade
Yield
8 servingsPrep
15 minCook
0 minReady
5 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
tarragon vinegar
|
|
| 2 | tablespoons |
prepared mustard
|
|
| 1 | tablespoon |
ketchup
|
|
| 1 ½ | teaspoons |
paprika
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
cayenne pepper
|
|
| ½ | cup |
vegetable oil
|
|
| ¼ | cup |
celery
minced |
|
| ¼ | cup |
scallions, spring or green onions
minced |
|
| 2 | pounds |
shrimp
cooked, peeled |
|
| 4 | medium |
avocados
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
tarragon vinegar
|
|
| 3E+1 | ml |
prepared mustard
|
|
| 15 | ml |
ketchup
|
|
| 7.5 | ml |
paprika
|
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
cayenne pepper
|
|
| 118 | ml |
vegetable oil
|
|
| 59 | ml |
celery
minced |
|
| 59 | ml |
scallions, spring or green onions
minced |
|
| 907.2 | g |
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.
