Avocado with Shrimp Remoulade

Title:
Avocado with Shrimp Remoulade

Yield:
8 Servings

Categories:
Fish




Ingredients:





          Stephen Ceideburg


   1/4 c  Tarragon vinegar


     2 tb Horseradish mustard


     1 tb Catsup


 1 1/2 ts Paprika


   1/2 ts Salt


   1/4 ts Cayenne pepper


   1/2 c  Salad oil


   1/4 c  Minced celery


   1/4 c  Minced green onions


     2 lb Shrimp, cooked and peeled


     4 md Avocados






 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


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini