James's Shrimp Remoulade Avocado
1/4 cup Tarragon vinegar
2 tbl Horseradish mustard
1 tbl Catsup
1 1/2 tsp Paprika
1/2 tsp Salt
1/4 tsp Cayenne pepper
1/2 cup Salad oil
1/4 cup Minced celery
1/4 cup Minced green onions
2 lb Shrimp, cooked and peeled
4 med Avocados
Method :
In small bowl, combine vinegar, mustard, catsup, paprika, salt and pepper.
Slowly add oil, beating constantly with electric mixer. Stir in celery and
onions. Pour sauce over shrimp. Marinate 4 to 5 hours in refrigerator.
Halve and peel avocados. Lift shrimp out of sauce and arrange on each avocado
half. Pass sauce. Good served with chilled asparagus, carrot strips, sliced
beets and hard-cooked eggs. This is a good luncheon dish and also can be served
with toothpicks as an appetizer. Mrs. Neel Garland.
Logic and sermons never convince,
The damp of the night drives deeper into my soul.
- Walt Whitman