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 Salad Remoulade
Tune in as the Five Minute Gourmet walks you through a fabulous Shrimp Salad Remoulade in less than five minutes.
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BEST SHRIMP TACOS | a serious flavor explosion
Amazing shrimp tacos with spicy chipotle shrimp, cilantro lime bacon slaw, and a drizzle of lime crema. You are gonna love these!
I’m a big fan of shrimp recipes, but these shrimp tacos might just be my favorite. They satisfy my cravings for spicy Mexican flavors, are approachable enough for an easy weeknight dinner, and will hit the spot as a crowd pleaser. Just season your shrimp, give them a quick saute, and whip up a mouthwatering cilantro lime bacon slaw. A drizzle of lime crema takes them over the top for a seriously delicious taco. It's an unbeatable combo!
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► TIMESTAMPS:
00:00 Intro
00:37 Cook the bacon in the oven
01:13 Make the lime crema
02:27 Make the cilantro lime bacon slaw
03:36 Season and saute the shrimp
04:48 Assemble the shrimp tacos
05:46 Taste test
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Emeril Lagasse's New Orleans Shrimp Remoulade Recipe - Martha Stewart
Chef Emeril Lagasse prepares shrimp remoulade salad.
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Emeril Lagasse's New Orleans Shrimp Remoulade Recipe - Martha Stewart
Shrimp Avocado Louie - Cucina Di Salvatore
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Diabetic Recipe - Shrimp with Rémoulade Sauce
Complete recipe to print or make notes down below. Thank you.
Diabetic Recipe - Shrimp with Rémoulade Sauce
These shrimps are perfectly spiced and packed with amazing flavors, providing a classic way to enjoy Louisiana-style remoulade sauce. You will fall in love with this perfect main dish salad or incredible appetizer with a whole new world of creamy, spicy, and tangy flavors. These cooked shrimps make a wonderful holiday meal without much hassle that comes together in just 10-15 minutes. It’s also a fantastic alternative to ketchup that not only maximize the taste but also prove as beneficial for kids, especially while eating French fries.
Just follow the below recipe and prepare a new dip for your dining time.
Ingredients:
1. Small Shrimp: ½ Pound (Peeled and Deveined)
2. Mayonnaise: 1 Tablespoon
3. Fresh Parsley: 1 Tablespoon (Finely Chopped)
4. Cornichon (Gherkins): : 1 Tablespoon (Finely Chopped)
5. Mustard Paste: 1 Teaspoon
6. Capers: ½-Teaspoon (Chopped)
7. Clove Garlic: ½ (Minced)
8. Dried Tarragon: ¼ Teaspoon
9. Plain Yogurt: ¼-Cup
10. Chiffonade of Arugula (Rocket): 2 Cups
Directions to Make:
1. Take a medium-sized saucepan, and add shrimp along with water. Bring it to a boil until no longer translucent.
2. After 1-2 minutes, remove the saucepan from the heat and drain.
3. In a mixing bowl, add mayonnaise, parsley, cornichon, mustard, capers, garlic, and tarragon. Mix nicely.
4. Now stir in yogurt (yoghurt) and give it a good stir.
5. After that, add cooked shrimp to the yogurt (yoghurt) bowl and toss well to combine.
6. Divide arugula (rocket) into four portions and top each with a shrimp yogurt (yoghurt) mixture.
7. Serve and enjoy.
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Grilled Shrimp & Scallops with Avocado Greek Yogurt Dressing | Summer Grilling | Albertsons
Add a little seafood to your summer grilling menu with this beautiful and delicious recipe for shrimp and scallops! Dip or top your grilled proteins with a creamy and light Avocado Greek Yogurt Dressing for a fun and festive summer dish!
INGREDIENTS
12 Open Nature® shrimp (defrosted)
12 Open Nature® scallops (defrosted)
skewers
3 Tbs canola oil
2 pinches of kosher salt
2 pinches of black pepper
2 avocados
1/4 cup Open Nature® Greek yogurt
2 Tbs lemon juice
1/4 cup dill
1/4 cup chive
1 cup baby spinach
1 pinch kosher salt
1 pinch black pepper
DIRECTIONS
Shrimp and Scallops
1. Prepare scallops: skewer 6 scallops on a skewer, insert second skewer to hold in place while grilling.
2. Prepare shrimp: skewer 6 shrimp per skewer, insert second skewer to hold in place while grilling.
3. Preheat grill to high heat, then clean grill surface and coat with non-stick spray/ oil to prevent sticking.
4. Dress shrimp/scallop skewers with canola oil, salt and pepper, then place onto the grill.
5. Grill for approximately 2-3 minutes per side.
6. Remove from grill and serve with Avocado Sour Cream Dressing.
Avocado Sour Cream Dressing
1. Combine the ingredients together in a blender, then process until smooth.
2. If the dressing is too thick, add additional lemon juice or water to thin.
3. Remove from blender and chill until ready to serve.
4. To serve, spread onto a plate, placing the grilled scallops and shrimp onto the dressing.
5. Serve with a summer vegetable salad, if desired.
FULL RECIPE:
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