Shrimp Remoulade Tops as a Popular Louisiana Recipes
When I was asked to prepare healthy Louisiana food for an editor from SELF Magazine who was in town touring the area, I was so excited. Some people think eating healthy Louisiana food is an oxymoron but I have a whole book, Gulf Coast Favorites with trim&TERRIFIC Louisiana recipes. What to make???? I couldn’t decide so I prepared a sampling from my Gulf Coast Favorites book to highlight some of my favorite Louisiana recipes! From Crawfish Cakes, Crab Spinach Dip Baked in a bread, to Shrimp Remoulade, I wanted my healthy Louisiana recipes to shine! Best of all, I get all the leftovers!
Shrimp Remoulade from Holly Clegg trim&TERRIFIC Gulf Coast Favorites
You’ll love my pantry friendly and impressive version of this classic French sauce. Serve on a bed of lettuce for a light lunch or fabulous first course.
Makes 8 (1/4-cup) servings
1 pound medium peeled shrimp, seasoned and cooked
2 tablespoons light mayonnaise
2 tablespoons Creole or grainy mustard
1 tablespoon ketchup
1 tablespoon lemon juice
Dash hot sauce
1/4 cup chopped green onions
2 tablespoons finely chopped red onion
2 tablespoons chopped fresh parsley
1. Place shrimp in bowl. In another small bowl, mix together the remaining ingredients and toss with shrimp. Refrigerate until serving.
Nutritional information per serving: Calories 74, Calories from fat (%) 22, Fat (g) 2, Saturated Fat (g) 0, Cholesterol (mg) 112, Sodium (mg) 243, Carbohydrate (g) 1, Dietary Fiber (g) 0, Sugars (g) 1, Protein (g) 12, Diabetic Exchanges: 2 very lean meat
I love my Shrimp Remoulade and I created a Crawfish Remoulade which is perfect for those leftover crawfish tails during crawfish season.