Avocado Pontchartrain with Shrimp Remoulade
Tangy tarragon-vinegar dressing heightens fresh flavor in the greens, shrimp, and avocado in this main dish recipe.
Prep Time:
30 mins
Total Time:
1 hr 30 mins
Servings:
4 main-dish servings
Ingredients
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1/4 cup tarragon vinegar
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2 tablespoons catsup
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1 tablespoon horseradish mustard
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3/4 teaspoon paprika
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1/8 teaspoon ground red pepper
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1/4 cup cooking oil
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2 tablespoons finely chopped celery
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2 tablespoons finely chopped green onion
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1 pound fresh or frozen shrimp in shell, peeled, deveined, and cooked
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4 cups torn mixed greens
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2 medium avocados
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Sliced cooked beets (optional)
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Hard-cooked egg wedges (optional)
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Lemon peel strips (optional)
Directions
1.
For remoulade, in a small bowl combine vinegar, catsup, horseradish mustard, paprika, and ground red pepper. Slowly add oil while beating with a whisk or fork; beat until combined. Stir in celery and green onion.
2.
Place cooked shrimp in a plastic bag set into a bowl. Pour remoulade over the shrimp. Seal bag. Turn bag to coat shrimp. Marinate in the refrigerator for 1 to 2 hours, turning occasionally.
3.
To serve, drain shrimp, reserving marinade. Divide greens among 4 dinner plates. Halve, peel, and seed avocados. Slice avocados and arrange on torn greens. Arrange shrimp over avocados. If desired, garnish with beets, hard-cooked egg, and lemon peel. Stir and pass reserved marinade. Makes 4 main-dish servings.
Nutrition information
Calories 362, Total Fat 30 g, Saturated Fat 4 g, Cholesterol 129 mg, Sodium 303 mg, Carbohydrate 11 g, Fiber 4 g, Protein 17 g.
Percent Daily Values are based on a 2,000 calorie diet
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