SHRIMP SALAD WITH REMOULADE SAUCE

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Shrimp Salad With Remoulade Sauce image

We had this for Easter dinner at my sister-in-law's house and she was kind enough to share the recipe with me. I'm planning on making this a lot this summer for a light dinner, but it would be perfect for a brunch, shower, or luncheon too!

Provided by Leslie in Texas

Categories     Brunch

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

1 1/2 lbs shrimp, peeled, deveined, and cooked
3/4 cup celery, thinly sliced
grape tomatoes (to garnish)
1 tablespoon capers
2 green onions, thinly sliced
4 garlic cloves, minced
1/4 cup frozen chopped spinach, well drained
2 cups mayonnaise (can use light or no-fat)
1 tablespoon Worcestershire sauce
1 tablespoon creole mustard
2 tablespoons lemon juice
1 dash Tabasco sauce
1/3 ounce anchovy paste

Steps:

  • Place shrimp and celery in a large bowl.
  • Combine all sauce ingredients and blend well.
  • Pour over shrimp mixture and toss well.
  • Arrange a serving of mixed greens of your choice on a serving plate and mound shrimp salad on greens.
  • Garnish with tomatoes and serve.

Nutrition Facts : Calories 434.5, Fat 27.7, SaturatedFat 4.2, Cholesterol 242.6, Sodium 984.1, Carbohydrate 21.7, Fiber 0.7, Sugar 5.9, Protein 25.6

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