Shrimp and Tomato Remoulade Recipe

Name: Shrimp and Tomato Remoulade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cup water, room temperature; 1 teaspoon cornstarch; 8 tomatoes, hollowed; 4 ounces canned baby shrimp; 12 celery, chopped finely; 2 green onions, chopped finely; 2 tablespoons chopped pimiento; 1 teaspoon horseradish; 1 tablespoon Dijon mustard; 2 tablespoons fresh parsley; 3 tablespoons wine vinegar; 12 lemon, juice of; salt; pepper; paprika

Servings: persons

¼ cup water, room temperature
1 teaspoon cornstarch
8 tomatoes, hollowed
4 ounces canned baby shrimp
12 celery, chopped finely
2 green onions, chopped finely
2 tablespoons chopped pimiento
1 teaspoon horseradish
1 tablespoon Dijon mustard
2 tablespoons fresh parsley
3 tablespoons wine vinegar
12 lemon, juice of
salt
pepper
paprika

1
Before you chop or start preparing the vegetables.
2
Mix cornstarch and water and bring to a boil.
3
Cooking until slightly thickened.
4
Set aside to cool.
5
Season tomato cavities with salt and pepper, set aside.
6
Mix shrimp, celery, green onions, and pimiento together.
7
Set aside.
8
Mix horseradish, mustard and parsley together in a separate bowl, whisk in vinegar.
9
Add cooled thickened water in a thin stream, mixing constantly with the whisk.
10
Pour dressing over shrimp mixture and mix well.
11
Add lemon juice and stuff tomatoes with mixture.

231

kcal

Calories

Carbs

Protein

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.

How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: ¼ cup water, room temperature, 1 teaspoon cornstarch, 8 tomatoes, hollowed, 4 ounces canned baby shrimp, and more.

Yes, Shrimp and Tomato 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.

Shrimp and Tomato Remoulade

How did you like this recipe?

Frequently Asked Questions