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  Recipe Home » SeaFoods » Avocado With Shrimp Remoulade
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  Avocado With Shrimp Remoulade
  Category: SeaFoods
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 181
Ingredients:
Stephen Ceideburg
1/4 cup Tarragon vinegar
2 tbsp Horseradish mustard
1 tbsp Catsup
1 1/2 tsp Paprika
1/2 tsp Salt
1/4 tsp Cayenne pepper
1/2 cup Salad oil
1/4 cup Minced celery
1/4 cup Minced green onions
2 lb Shrimp, cooked and peeled
4 medium Avocados
Instructions:
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
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