Shrimp Remoulade in Artichoke Bottoms Recipe

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Ingredients:

Serving

1/4 cup diced celery
1/4 cup diced sweet red pepper
1/4 cup minced fresh parsley
1/4 cup reduced-calorie mayonnaise
2 tbsp nonfat sour cream alternative
2 tbsp tangy steak sauce
1 tbsp coarse-grained mustard
1/2 tsp dried whole tarragon
1/2 tsp ground red pepper
2 cups cooked peeled baby shrimp
16 canned artichoke bottoms, rinsed, drained, and patted dry

Directions:

Combine first 9 ingredients in a medium bowl; stir well. Stir in shrimp. Cover and chill thoroughly.
To serve, spoon shrimp mixture evenly into artichoke bottoms.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	88.87 Kcal (372 kJ)
Calories from fat	44.98 Kcal
		% Daily Value*
Total Fat	5g	8%
Cholesterol	40.81mg	14%
Sodium	142.54mg	6%
Potassium	83.94mg	2%
Total Carbs	4.04g	1%
Sugars	0.7g	3%
Dietary Fiber	0.21g	1%
Protein	6.36g	13%
Vitamin C	5mg	8%
Iron	0.4mg	2%
Calcium	23.4mg	2%

Amount Per 100 g
Calories	212.19 Kcal (888 kJ)
Calories from fat	107.4 Kcal
		% Daily Value*
Total Fat	11.93g	8%
Cholesterol	97.45mg	14%
Sodium	340.33mg	6%
Potassium	200.42mg	2%
Total Carbs	9.65g	1%
Sugars	1.68g	3%
Dietary Fiber	0.5g	1%
Protein	15.18g	13%
Vitamin C	12mg	8%
Iron	0.9mg	2%
Calcium	55.8mg	2%

* 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.

Tastes

salty
savory
bitter
sweet

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