Avocado Pontchartrain with Shrimp Remoulade

Tangy tarragon-vinegar dressing heightens fresh flavor in the greens, shrimp, and avocado in this main dish recipe.

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  • Makes: 4 main-dish servings
  • Prep: 30 mins
  • Marinate: 1 hr

Avocado Pontchartrain with Shrimp Remoulade

Reviews (0)

5.0 by 2 people

Rate This!

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.
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Nutrition Facts (Avocado Pontchartrain with Shrimp Remoulade)

  • Per serving:
  • 362 kcal ,
  • 30 g fat
  • (4 g sat. fat ,
  • 129 mg chol. ,
  • 303 mg sodium ,
  • 11 g carb. ,
  • 4 g fiber ,
  • 17 g pro.
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