Shrimp and Tomato Remoulade |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This is an oil free (low-fat) version Ingredients:
1/4 cup water, room temperature |
1 teaspoon cornstarch |
8 tomatoes, hollowed |
4 ounces canned baby shrimp |
1/2 celery, chopped finely |
2 green onions, chopped finely |
2 tablespoons chopped pimiento |
1 teaspoon horseradish |
1 tablespoon dijon mustard |
2 tablespoons fresh parsley |
3 tablespoons wine vinegar |
1/2 lemon, juice of |
salt |
pepper |
paprika |
Directions:
1. Before you chop or start preparing the vegetables. Mix cornstarch and water and bring to a boil. Cooking until slightly thickened. Set aside to cool.
2. Season tomato cavities with salt and pepper, set aside.
3. Mix shrimp, celery, green onions, and pimiento together. Set aside.
4. Mix horseradish, mustard and parsley together in a separate bowl, whisk in vinegar. Add cooled thickened water in a thin stream, mixing constantly with the whisk.
5. Pour dressing over shrimp mixture and mix well. Add lemon juice and stuff tomatoes with mixture.
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