Shrimp Remoulade Croustades

Recipe from

Oxmoor House

Nutritional Information

Calories 160
Caloriesfromfat 51 %
Fat 9 g
Satfat 2.1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 7.2 g
Carbohydrate 10.9 g
Fiber 0.0 g
Cholesterol 46 mg
Iron 0.0 mg
Sodium 345 mg
Calcium 0.0 mg


1 3/4 pounds unpeeled large fresh shrimp
3 tablespoons tequila, divided
1 tablespoon lime juice
1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons minced celery
2 tablespoons minced fresh chives
2 tablespoons minced fresh cilantro
2 tablespoons diced dill pickle
2 tablespoons capers, drained
2 tablespoons coarse-grained mustard
1 teaspoon ground red pepper
Vegetable cooking spray
1 tablespoon peanut oil
16 (1/2-inch-thick) slices French bread, toasted


Peel and devein shrimp, leaving tails intact. Combine 2 tablespoons tequila and lime juice in a glass bowl; add shrimp, and toss well. Cover and chill 20 minutes.

Combine remaining 1 tablespoon tequila, mayonnaise, and next 8 ingredients; stir well, and set mixture aside.

Remove shrimp from marinade; discard marinade. Coat a large nonstick skillet with cooking spray; add peanut oil. Place over medium-high heat until hot. Add shrimp, and saute 2 minutes or until shrimp turn pink.

To serve, arrange shrimp evenly on toasted bread slices; top each with 1 1/2 tablespoons mayonnaise mixture. Serve immediately.