How To make Avocado with Shrimp Remoulade
Stephen Ceideburg 1/4 c Tarragon vinegar
2 tb Horseradish mustard
1 tb Catsup
1 1/2 ts Paprika
1/2 ts Salt
1/4 ts 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 md 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 -----
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Shrimp Remoulade Sliders
These Shrimp Remoulade Sliders are light, fresh, and a little sophisticated, thanks to the addition of grated celery root, which imparts the lovely flavor of celery without the (sometimes) obnoxiously stringy texture of celery. Fresh tarragon and lemon juice lend even more brightness while dijon and briny capers & cornichons provide that tang which constitutes remoulade anything. These appealing little packages come together in very few minutes so grab some toothpicks that represent your party's theme and prepare to impress.
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