Easy Shrimp Remoulade
Holly Clegg
- Yield: 8 servings
Ingredients
- 1pound medium peeled shrimp, seasoned and cooked
- 2tablespoons light mayonnaise
- 2tablespoons Creole or grainy mustard
- 1tablespoon ketchup
- 1tablespoon lemon juice
- dash hot sauce
- 1/4cup chopped green onions
- 2tablespoons finely chopped red onion
- 2tablespoons chopped fresh parsley
Instructions
- Place shrimp in bowl.
- In another small bowl, mix together the remaining ingredients and toss with shrimp. Refrigerate until serving. Makes 2 cups.
Recipe reprinted with permission from Holly Clegg's Trim & Terrific Gulf Coast Favorites: Over 250 Easy Recipes from My Louisiana Kitchen, 2008.
Nutritional Info *per serving
- Calories 74
- Fat 2g
- Saturated Fat 0g
- Cholesterol 112mg
- Sodium 243mg
- Carbohydrate 1g
- Fiber 0g
- Sugars 1g
- Protein 12g
