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Avocado with Shrimp Remoulade

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Submitted by Risener

YIELD

8 servings

PREP

15 min

COOK

0 min

READY

5 hrs

Ingredients

¼ 59
2 3E+1
TABLESPOONS ML PREPARED MUSTARD
1 15
TABLESPOON ML KETCHUP
1 ½ 7.5
TEASPOONS ML PAPRIKA
½ 2.5
TEASPOON ML SALT
¼ 1.3
TEASPOON ML CAYENNE PEPPER
½ 118
CUP ML VEGETABLE OIL
¼ 59
CUP ML CELERY
minced
¼ 59
2 907.2
POUNDS G SHRIMP
cooked, peeled
4 4
MEDIUM 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 147g (5.2 oz)
Amount per Serving
Calories 240 57% from fat
 % Daily Value *
Total Fat 15g 23%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 221mg 74%
Sodium 470mg 20%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 2%
Sugars g
Protein 48g
Vitamin A 11% Vitamin C 6%
Calcium 5% Iron 21%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 

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