Avocado with Shrimp Remoulade Recipe

Name: Avocado with Shrimp Remoulade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup tarragon vinegar; 2 tablespoons prepared mustard; 1 tablespoon ketchup; 1 1/2 teaspoons paprika; 1/2 teaspoon salt; 1/4 teaspoon cayenne pepper; 1/2 cup vegetable oil; 1/4 cup celery minced; 1/4 cup scallions, spring or green onions minced; 2 pounds shrimp cooked, peeled; 4 medium avocados

Servings: persons

1/4 cup tarragon vinegar
2 tablespoons prepared mustard
1 tablespoon ketchup
1 1/2 teaspoons paprika
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/2 cup vegetable oil
1/4 cup celery minced
1/4 cup scallions, spring or green onions minced
2 pounds shrimp cooked, peeled
4 medium avocados

1
In small bowl, combine vinegar, mustard, ketchup, paprika, salt and pepper.
2
Slowly add oil, beating constantly with electric mixer.
3
Stir in celery and onions.
4
Pour sauce over shrimp.
5
Marinate 4 to 5 hours in refrigerator.
6
Halve and peel avocados.
7
Lift shrimp out of sauce and arrange on each avocado half.
8
Pass sauce.

515

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/4 cup tarragon vinegar, 2 tablespoons prepared mustard, 1 tablespoon ketchup, 1 1/2 teaspoons paprika, and more.

Yes, Avocado with Shrimp Remoulade falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Avocado with Shrimp Remoulade

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