Shrimp remoulade xxxj77a
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Creole Mustard |
| ½ | cup | Prepared Yellow Mustard |
| 2 | tablespoons | Paprika |
| ⅛ | teaspoon | Cayenne Pepper |
| 1 | teaspoon | Salt |
| ½ | cup | White Vinegar |
| 1 | cup | Green Onion; finely chopped |
| 1 | dash | Hot Sauce; liquid |
| ½ | cup | Celery; finely chopped |
| ½ | cup | Parsley; finely chopped |
| ½ | cup | Ketchup |
| 2 | Garlic Cloves; minced | |
| 3 | Eggs; room temperature | |
| 1 | Lemon; juice | |
| 1⅓ | cup | Salad Oil |
| Leaf Lettuce; shredded | ||
| Lemon peel strips (garnish) | ||
Directions
Peel and devein shrimp (80 shrimp - 8 shrimp per person). Bring a large kettle of water to a boil, drop in shrimp, bring back to a boil, turn off heat, cover pan and let shrimp stand until they turn pink, about 10 to 15 minutes. Drain shrimp and cool to room temperature. Combine mustards, paprika, cayenne, salt, vinegar, green onion, hot sauce, celery, parsley, ketchup, garlic, eggs and lemon juice in blender container. Cover and process at high speed until well-blended. Remove cover. With blender turned on, gradually add oil in a steady stream until sauce thickens to mayonnaise consistency.
Chill. To serve, place lettuce on each of 10 plates. Arrange 8 shrimp on each plate; top shrimp with Remoulade Sauce and garnish with lemon strip. Each serving of shrimp has 140 calories. Each tablespoon of sauce has 76 calories. Weight Watchers: each serving equals 2 Proteins. This recipe was prepared for the Weight Watchers Gourmet Secrets Cooking Series, by Alex Brennan-Martin, chef of Brennan's and Third Coast, and adapted to Weight Watchers by Pat Teaster, Weight Watcher Home economist.