Avocado with Shrimp Remoulade

Ready in 1 hour

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Ingredients

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1/4 c green onions; Minced
Stephen Ceideburg
1 tb Catsup
1/2 ts Salt
1/4 ts Cayenne pepper
1/2 c Salad oil
4 md Avocados
2 tb Horseradish mustard
1/4 c Tarragon Vinegar
1/4 c celery; Minced
1 1/2 ts Paprika
2 lb Shrimp; cooked and peeled

Original recipe makes 8

Servings  

Preparation

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

Calories Per Serving: 339 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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