Shrimp and Avocado Remoulade Salad
Recipe courtesy of Florida Agriculture Bureau of Seafood and Aquaculture.
2 pounds medium shrimp, cooked and peeled
1 1/2 cups light mayonnaise
1/2 cup ketchup
4 tablespoons Dijon mustard
2 shallots, minced
1 clove garlic, minced
1/4 cup prepared horseradish
1/4 cup rice wine vinegar
1/2 teaspoon celery salt
1 teaspoon paprika
3 tablespoons seafood seasoning spices
2 teaspoons lemon juice
1 teaspoon hot pepper sauce
1/2 teaspoon salt
3 medium avocados, peeled and halved
- Chill the cooked shrimp in a large covered bowl in refrigerator for 1 hour.
- Make a remoulade sauce by combining all but avocados in a food processor; blend until smooth.
- Pour mixture over shrimp, stirring to coat. Marinate shrimp in sauce for an hour or more before serving. Spoon the shrimp mixture into center of avocado halves to serve.
Makes 6 servings.
Recipe and photograph courtesy of Florida Agriculture Bureau of Seafood and Aquaculture.