Shrimp Remoulade in Artichoke Bottoms

Oxmoor House
16 appetizers.

Ingredients

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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 tablespoons nonfat sour cream alternative
2 tablespoons tangy steak sauce
1 tablespoon coarse-grained mustard
1/2 teaspoon dried whole tarragon
1/2 teaspoon ground red pepper
2 cups cooked peeled baby shrimp
16 canned artichoke bottoms, rinsed, drained, and patted dry

Preparation

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.

Created date

August 2009

Nutritional Information

Calories 47
Caloriesfromfat 25 %
Fat 1.3 g
Satfat 0.1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 4.6 g
Carbohydrate 4.6 g
Fiber 0.0 g
Cholesterol 34 mg
Iron 0.0 mg
Sodium 138 mg
Calcium 0.0 mg