Shrimp Remoulade Salad Recipe
Servings: 1
Ingredients
- 8 x Boiled shrimp per person
- 1 sm Red onion, diced
- 8 x Cherry tomatoes, halved
- 10 x Blck olives, halved-sliced
- 1/2 x Red pepper, cut small
- 1/2 x Green pepper, cut small
- 2 stalk celery, cut small
- Â Â Fresh parsley and Dill
Directions
- Dressing: 1/2 pint mayonnaise juice of 1/2 lemon 1/4 c. Zatarin's Creole Mustard. Cut peppers and vegetables in 1/4" squares Serve in Avacado halves mix with dressing and serve some on the side. Season withCajun Salt and sprinkle more dill and parslay on top, cut shrimp lengthwise if you like.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1378g | |
| Calories 315 | |
| Calories from Fat 29 | 9% |
| Total Fat 3.37g | 4% |
| Saturated Fat 0.54g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 73mg | 24% |
| Sodium 163mg | 7% |
| Potassium 3063mg | 88% |
| Total Carbs 58.23g | 16% |
| Dietary Fiber 16.4g | 55% |
| Sugars 38.36g | 26% |
| Protein 21.37g | 34% |
