Creole Shrimp Rémoulade over Baby Arugula

recipe
Serving the shrimp mixture over the baby arugula helps Aaron eat more greens. Rémoulade is a French condiment reminiscent of tartar sauce.

Yield:

4 servings

Recipe from

Cooking Light

Nutritional Information

Calories 160
Caloriesfromfat 24 %
Fat 4.3 g
Satfat 0.8 g
Monofat 1.2 g
Polyfat 1 g
Protein 23.8 g
Carbohydrate 5.7 g
Fiber 0.7 g
Cholesterol 172 mg
Iron 3.2 mg
Sodium 448 mg
Calcium 99 mg

Ingredients

Shrimp:
4 cups water
3 tablespoons ground red pepper
1 teaspoon mustard seeds
1 teaspoon dried thyme
1/4 teaspoon kosher salt
1 bay leaf
1 pound medium shrimp, peeled and deveined
Sauce:
1/4 cup thinly sliced green onions
2 tablespoons finely chopped sweet onion
2 tablespoons reduced-fat mayonnaise
1 tablespoon Creole mustard
1 tablespoon ketchup
1 teaspoon white wine vinegar
1 teaspoon olive oil
1/2 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce
1/8 teaspoon kosher salt
Remaining ingredient:
4 cups baby arugula

Preparation

To prepare shrimp, combine the first 6 ingredients in a large saucepan; bring to a boil. Add shrimp; cook 2 minutes. Drain; rinse with cold water until cool. Drain; discard bay leaf.

To prepare sauce, combine green onions and next 9 ingredients (through 1/8 teaspoon salt) in a large bowl; add shrimp, tossing to coat. Cover; chill 20 minutes. Arrange 1 cup arugula on each of 4 salad plates; top each serving with 1/2 cup shrimp mixture.

Note:

Lia Huber,

March 2007
My Notes

Only you will be able to view, print, and edit this note.

Add Note