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Shrimp Remoulade Salad

H-E-B Cooking Connection

Family-friendly

Rating

Quick and easy

Rating

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

Instructions


Wash peeled and deveined shrimp. In a medium stock pot, bring 6 cups of 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, 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 overnight in refrigerator. Spoon over lettuce.
Nutritional Information
No Nutritional Information Available
Source:
H-E-B Cooking Connection

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