Avocado with shrimp remoulade
- Main Ingredient: Shellfish Shrimp Eggs
- Course: Various Main Dishes
- Yield:
Avocado with shrimp remoulade ingredients
- Stephen Ceideburg
- 1⁄4 c tarragon vinegar
- 2 T Horseradish mustard
- 1 T Catsup
- 1 1⁄2 t Paprika
- 1⁄2 t Salt
- 1⁄4 t Cayenne pepper
- 1⁄2 c Salad Oil
- 1⁄4 c Minced Celery
- 1⁄4 c Minced green onions
- 2 lb Shrimp, cooked and peeled
- 4 med Avacados
Cooking Avocado with shrimp remoulade
1. In small bowl, combine vinegar, mustard, catsup, paprika, salt and pepper.
2. Slowly add oil, beating constantly with electric mixer.
3. Stiri in celery and onions.
4. Pour sauce over shrimp.
5. Marinatei 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.
9. Good served with chilled asparagus, carrot strips, sliced beets and hard-cooked eggs.
10. This is a good luncheon dish and also can be served with toothpicks as an appetizer.
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