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Recipe Name: Avocado With Shrimp Remoulade Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Fish Comments:
Preparation Time:
Number of Servings: 8

Stephen Ceideburg
1/4 Cup(s) Tarragon vinegar
2 Tablespoon(s) Horseradish mustard
1 Tablespoon(s) Catsup
1 1/2 Teaspoon(s) Paprika
1/2 Teaspoon(s) Salt
1/4 Teaspoon(s) Cayenne pepper
1/2 Cup(s) Salad oil
1/4 Cup(s) Minced celery
1/4 Cup(s) Minced green onions
2 Pound(s) Shrimp, cooked and peeled
4 Avocados
In small bowl, combine vinegar, mustard, catsup, 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. Good served with chilled
asparagus, carrot strips, sliced beets and hard-cooked eggs. This is a
good luncheon dish and also can be served with toothpicks as an
appetizer. Mrs. Neel Garland. From "River Road Recipes, II", published
by The Junior League of Baton Rouge, Inc., 1980. Posted by Stephen
Ceideburg From Gemini's MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 207
Calories From Fat: 131
Total Fat: 14.9g
Cholesterol: 142.9mg
Sodium: 810.3mg
Potassium: 171.7mg
Carbohydrates: 2.6g
Fiber: <1g
Sugar: <1g
Protein: 15.6g

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