HEB logo
Shrimp Remoulade Salad
Prep Time:
0 minutes
Cook Time:
1 to 2 minutes
6 servings

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


Wash peeled and deveined shrimp. In a medium stock pot, bring 6 cups of water to a full bo
il, add shrimp and boil until shrimp are pink and have just turned firm to the touch. (App
roximately 1 to 2 minutes, depending on the size of shrimp being used). Do not overcook.
Combine all ingredients, except lettuce. Shake well and marinate at least 2 hours or overn
ight in refrigerator. Spoon over lettuce.

Nutritional Information

No Nutritional Information Available


H-E-B Cooking Connection