Creole Shrimp Rémoulade over Baby Arugula

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

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Nutritional Information

Amount per serving
  • Calories: 160
  • Calories from fat: 24%
  • Fat: 4.3g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 1g
  • Protein: 23.8g
  • Carbohydrate: 5.7g
  • Fiber: 0.7g
  • Cholesterol: 172mg
  • Iron: 3.2mg
  • Sodium: 448mg
  • Calcium: 99mg


  • 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


  1. 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.
  2. 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.
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