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Shrimp Remoulade Salad
Prep Time:
0 minutes
Cook Time:
1 to 2 minutes
Makes:
6 servings
Ingredients

1 pound peeled and deveined raw shrimp

1/2 cup olive oil

1/2 cup tarragon vinegar

2 tablespoons catsup

1/2 cup horseradish mustard

1 tablespoon paprika

2 cloves garlic, finely chopped

1 teaspoon salt

1/4 teaspoon Chef Geoffrey Michael's Caliente Seasoning

1/2 cup green onions, finely chopped (including tops)

* favorite lettuce

Directions


Wash peeled and deveined shrimp. In a medium stock pot, bring 6 cups o
f water to a full boil, add shrimp and boil until shrimp are pink and
have just turned firm to the touch. (Approximately 1 to 2 minutes, dep
ending on the size of shrimp being used). Do not overcook.
Combine all ingredients, except lettuce. Shake well and marinate at le
ast 2 hours or overnight in refrigerator. Spoon over lettuce.

Nutritional Information


No Nutritional Information Available


Source


H-E-B Cooking Connection