Shrimp Remoulade in Artichoke Bottoms

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Yield
16 appetizers.
January 1994
RECIPE BY Oxmoor House

Ingredients

  • 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

Nutritional Information

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

How to Make It

Step 1

Combine first 9 ingredients in a medium bowl; stir well. Stir in shrimp. Cover and chill thoroughly.

Step 2

To serve, spoon shrimp mixture evenly into artichoke bottoms.

Light and Luscious

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