Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Shrimp Remoulade With Avocado
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- #76404
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
Shrimp
4 quarts water
2 tablespoons salt
8 whole allspice berries
3 cloves garlic, mashed
10 whole peppercorns
2 pounds raw medium shrimp
Sauce
1 cup real mayonnaise
2 tablespoons Dijon mustard
1/2 teaspoon balsamic vinegar
1/2 teaspoon fresh lemon juice
4 tablespoons minced parsley
2 tablespoons minced celery
1 tablespoon capers, rinsed and dried
1 1/2 teaspoon fresh tarragon, chopped
OR
1/2 teaspoon dried tarragon
1/4 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
1 pinch cayenne pepper
Salad
3 ripe avocados
1 lemon, juiced
12 leaves butter lettuce, rinsed and dried
2 tablespoons minced parsley
paprika
directions
For the shrimp: Place water, salt, allspice, garlic and peppercorns in a medium stock pot. Bring to a boil and add shrimp. Cook for three minutes, or until shrimp turn pink. Drain and rinse with cold water. When cool enough to handle, peel and devein. Refrigerate.
To make the sauce, combine mayonnaise with all other ingredients. Mix well.
Toss shrimp with remoulade sauce and refrigerate for at least one hour, overnight, or until ready to serve.
To make salad and serve: Halve avocados, peel, and sprinkle with lemon juice. Arrange two lettuce leaves on each individual plate and place an avocado half on lettuce bed. Spoon shrimp over avocados and lettuce, drizzling additional sauce over all. Sprinkle with parsley and paprika. Serve immediately.
added by
gjgee
nutrition data
Nutritional data has not been calculated yet.
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