*  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
 
 
 
                    - - - - - - - - - - - - - - - - - -