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.

Related recipes