Avocado Pontchartrain with Shrimp Remoulade

By á-1399

Better Homes and Garden, cal 362, total fat 30g, saturated fat 4g, cholesterol 129mg, sodium 303 mg, carbohydrate 11g, fiber 4 g, protein 17g

Ingredients

• 1/4 c tarragon vinegar
• 2 T catsup
• 1 T horseradish mustard
• 3/4 t paprika
• 1/8 t ground red pepper
• 1/4 c cooking oil
• 2 T finely chopped celery
• 2 T finely chopped green onion
• 1 lb fresh or frozen shrimp in shell, peeled, deveined and cooked
• 4 c torn mixed greens
• 2 medium avocados
• sliced cooked beets (optional)
• hard cooked egg wedges (optional)
• lemon peel strips (optional)

Details

Servings 4

Preparation

Step 1

1. For remoulade, in a small bowl combine vinegar, catsup, horseradish mustard, paprika and red pepper. Slowly add oil while beating with a whisk or fork; beat until combined. Stir in celery and green onion.
2. Place cooked shrimp in a plastic bag set into a bowl. Pour remoulade over the shrimp. Seal bag. Turn bag to coat shrimp. Marinate in the refrigerator for 1-2 hours, turning occasionally.
3. To serve, drain shrimp, reserving marinade. Divide greens among 4 dinner plates. Halve, peel and seed avocados. Slice avocados and arrange on torn greens. Arrange shrimp over avocados. If desired, garnish with beets, egg and lemon peel. Stir and pass reserved marinade