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Easy Shrimp Remoulade

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Submitted by Newfie2

Easy Shrimp Remoulade recipe

YIELD

6 servings

PREP

10 min

COOK

20 min

READY

3 hrs

Ingredients

1 ½ 680.4
POUNDS G SHRIMP
shelled, deveined
3 45
TABLESPOONS ML CREOLE MUSTARD *
3 45
TABLESPOONS ML WHITE VINEGAR
1 15
TABLESPOON ML PAPRIKA
1 1
EACH EACH GARLIC CLOVES
2 1E+1
TEASPOONS ML HORSERADISH
79
CUP ML OLIVE OIL
1 1
X X RED HOT PEPPER SAUCE
to taste *
1 1
EACH EACH CELERY STALKS
minced
3 3
½ 118
CUP ML 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 156g (5.5 oz)
Amount per Serving
Calories 230 53% from fat
 % Daily Value *
Total Fat 13g 21%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 221mg 74%
Sodium 270mg 11%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 4%
Sugars g
Protein 49g
Vitamin A 26% Vitamin C 21%
Calcium 7% Iron 24%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 

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