Email to Kim W      

Recipe Categories: krwact's HOME PAGEAPPETIZERS BEVERAGES BREAD BREAKFAST CAKESandPIES CASSEROLES COOKIES CROCKPOT DESSERTS EGGS ETHNIC FISHandSEAFOOD FRUIT MARINADES MEATS Mixes Muffins PASTA PASTRIES PIZZA POULTRY RICE SALADandDRESSING SAUCES SideDishes SNACKS SOUPSandSTEWS Spreads VEGETABLES VEGETARIAN

White Shrimp Remoulade Salad - Core




Source of Recipe


WW Community


Recipe Introduction


SERVES: 8


List of Ingredients




INGREDIENTS for White Remoulade Sauce:

1 (16-ounce) jar Creole mustard
1 onion, coarsely chopped
1/2 cup coarsely chopped fresh parsley
1/2 cup coarsely chopped green onions
3 ribs celery, coarsely chopped
3 dill pickles, drained, squeezed dry and coarsely chopped
6 garlic cloves, minced
1 quart ff mayonnaise
1 (3-ounce) jars capers, drained

INGREDIENTS for Salad:

6 cups baby lettuce leaves, torn
3 pounds deveined peeled boiled shrimp

Recipe



For the sauce, process the mustard, onion, parsley, green onions, celery, pickles and garlic 1/3 at a time in a blender until blended. Combine the mustard mixture and mayonnaise in a bowl and mix well. Stir in the capers. You may store, covered, in the refrigerator for up to 2 weeks.
For the salad, line 8 salad plates with the lettuce leaves. Add the shrimp to the sauce and mix until coated. Mound the shrimp mixture evenly on the lettuce-lined plates. Or, spoon the shrimp mixture into a bowl and serve as an appetizer with wooded picks.