Name: Shrimp Remoulade in Artichoke Bottoms
Yield: 16 appetizers.
Ingredients: ¼ cup diced celery; ¼ cup diced sweet red pepper; ¼ cup minced fresh parsley; ¼ cup reduced-calorie mayonnaise; 2 tablespoons nonfat sour cream alternative; 2 tablespoons tangy steak sauce; 1 tablespoon coarse-grained mustard; ½ teaspoon dried whole tarragon; ½ teaspoon ground red pepper; 2 cups cooked peeled baby shrimp; 16 canned artichoke bottoms, rinsed, drained, and patted dry

Per Serving:

47 calories; calories from fat 25%; fat 1.3g; saturated fat 0.1g; mono fat 0g; poly fat 0g; protein 4.6g; carbohydrates 4.6g; fiber 0g; cholesterol 34mg; iron 0mg; sodium 138mg; calcium 0mg.

55+ Easy Dinner Recipes for Busy Weeknights

The Brilliant Secret to Making Better Mashed Potatoes

65 Super Easy Finger Foods to Make for Any Party

Shrimp Remoulade in Artichoke Bottoms

Gallery

Recipe Summary

Ingredients

Directions

Source

Nutrition Facts

Reviews

All Reviews for Shrimp Remoulade in Artichoke Bottoms

Account