Directions:
- Mince celery, green onion, parsley, and onions in a food processor. Add ketchup, tomato puree, Creole mustard, red wine vinegar, horseradish, and oil to the vegetables and mix all ingredients in the food processor adding paprika last. Allow the sauce to chill 6-8 hours before serving.
- Evenly coat the shrimp with the sauce in a mixing bowl and serve on a bed of lettuce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 730.5 Kcal (3058 kJ) | ||
| Calories from fat | 454.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 50.48g | 78% | |
|---|---|---|---|
| Cholesterol | 52.59mg | 18% | |
| Sodium | 1812.04mg | 76% | |
| Potassium | 551.01mg | 12% | |
| Total Carbs | 58.88g | 20% | |
| Sugars | 5.84g | 23% | |
| Dietary Fiber | 7.54g | 30% | |
| Protein | 13.31g | 27% | |
| Vitamin C | 17.5mg | 29% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 3.9mg | 22% | |
| Calcium | 104.7mg | 10% | |
| Amount Per 100 g | |||
| Calories | 241.62 Kcal (1012 kJ) | ||
| Calories from fat | 150.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.7g | 78% | |
|---|---|---|---|
| Cholesterol | 17.39mg | 18% | |
| Sodium | 599.34mg | 76% | |
| Potassium | 182.25mg | 12% | |
| Total Carbs | 19.47g | 20% | |
| Sugars | 1.93g | 23% | |
| Dietary Fiber | 2.49g | 30% | |
| Protein | 4.4g | 27% | |
| Vitamin C | 5.8mg | 29% | |
| Iron | 1.3mg | 22% | |
| Calcium | 34.6mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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