Shrimp Remoulade with Avocado and Hearts of Palm |
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| Servings | Preparation Time | Cooking Time | Temperature | Calories | Trans Fat | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 12 | |||||||||||
| INGREDIENTS: | ||
| 3/4 cup olive oil | 1/2 cup chopped onion | 1/2 cup Creole mustard |
| 1/4 cup tarragon vinegar | 3 garlic cloves | 2 teaspoons paprika |
| 1 teaspoon salt | 3/4 teaspoon cayenne pepper | 1/4 cup coarsely chopped green onions |
| 5 cups shredded romaine lettuce (from 1 large head) | 2 pounds cooked peeled deveined large shrimp | 1 14.4-ounce jar diced heats of palm, drained or one 13 to 14-ounce can artichoke hearts, drained, halved |
| 3 avocados, halved, pitted, peeled, diced | ||
| 1 | Combine first 8 ingredients in processor and blend well. Add green onions and blend mixture just until onions are finely chopped. (sauce can be made 2 days ahead. Cover and refrigerate.) |
| 2 | Put sauce in bowl and set in center of platter. Surround with shredded lettuce. Top with shrimp, hearts of palm and avocado; serve. |