Shrimp Remoulade

* Exported from MasterCook *

SHRIMP REMOULADE

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Low-Cal Sauces
Gifts From The Kitchen Ww

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 c Creole Mustard
1/2 c Prepared Yellow Mustard
2 tb Paprika
1/8 ts Cayenne Pepper
1 t Salt
1/2 c White Vinegar
1 c Green Onion -- finely chopped
1 d Hot Sauce -- liquid
1/2 c Celery -- finely chopped
1/2 c Parsley -- finely chopped
1/2 c Ketchup
2 Garlic Cloves -- minced
3 Eggs -- room temperature
1 Lemon -- juice
1 1/3 c Salad Oil
Leaf Lettuce -- shredded
Lemon peel strips (garnish)

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



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