Shrimp Salad With Remoulade Sauce |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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We had this for Easter dinner at my sister-in-law's house and she was kind enough to share the recipe with me. I'm planning on making this a lot this summer for a light dinner, but it would be perfect for a brunch, shower, or luncheon too! Ingredients:
1 1/2 lbs shrimp, peeled, deveined, and cooked |
3/4 cup celery, thinly sliced |
grape tomatoes (to garnish) |
1 tablespoon capers |
2 green onions, thinly sliced |
4 garlic cloves, minced |
1/4 cup frozen chopped spinach, well drained |
2 cups mayonnaise (can use light or no-fat) |
1 tablespoon worcestershire sauce |
1 tablespoon creole mustard |
2 tablespoons lemon juice |
1 dash tabasco sauce |
1/3 ounce anchovy paste |
Directions:
1. Place shrimp and celery in a large bowl.
2. Combine all sauce ingredients and blend well.
3. Pour over shrimp mixture and toss well.
4. Arrange a serving of mixed greens of your choice on a serving plate and mound shrimp salad on greens.
5. Garnish with tomatoes and serve.
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