Best Shrimp Remoulade With Avocado And Hearts Of Palm Recipes

Avocado, Shrimp, and Hearts of Palm Salad image

Provided by ellie_

Categories Vegetable

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 12

1/2 cup olive oil
1/4 cup water
3 tablespoons white vinegar
4 teaspoons Dijon mustard
1/2 cup onion, chopped
1/2 cup green bell pepper, chopped
1/3 cup yellow bell pepper, chopped
1/3 cup parsley, chopped
2 eggs, hard boiled, peeled and chopped
3 avocados, peeled, halved, pitted and sliced lengthwise
8 ounces small shrimp, cooked
1 (14 ounce) can hearts of palm, drained and cut into 1/2 inch rounds

Steps:

To make dressing in a jar or bowl, whisk together first 4 ingredients (oil - mustard) and then add the onion all the bell peppers, parsley and egg, stirring to blend. Season with salt and pepper.
In a large salad bowl or platter, combine the remainder of the ingredients (avocados - hearts of palm) and drizzle with dressing.

Nutrition Facts : Calories 606.6, Fat 53, SaturatedFat 8, Cholesterol 165, Sodium 854.9, Carbohydrate 22.4, Fiber 13.6, Sugar 2.5, Protein 17.3

Shrimp Remoulade image

Provided by Martha Stewart

Time 30m

Number Of Ingredients 11

1 1/4 pounds medium shrimp (about 40), shells on
1 1/2 cups reduced-fat (2 percent) plain Greek yogurt
3 scallions, chopped
2 tablespoons stone-ground mustard
2 tablespoons ketchup
2 tablespoons brine-packed capers, drained, rinsed, and chopped
1 tablespoon fresh lemon juice
3/4 teaspoon minced garlic cloves
Cayenne pepper, to taste
1 small head Bibb lettuce, torn
Garnish: lemon wedges

Steps:

Prepare an ice-water bath. Bring a stockpot of water to a boil. Reduce heat to low. Add shrimp, and poach until just cooked through, about 2 minutes. Transfer to ice-water bath. Let stand until cool. Drain. Peel and devein shrimp. Refrigerate.
Meanwhile, stir together yogurt, scallions, mustard, ketchup, capers, lemon juice, garlic, and cayenne. Toss shrimp in remoulade to coat; refrigerate for 30 minutes. Divide lettuce evenly among plates, and top with shrimp. Garnish with lemon wedges.

Nutrition Facts : Calories 226 g, Cholesterol 221 g, Fat 3 g, Fiber 1 g, Protein 37 g, Sodium 549 g

SHRIMP REMOULADE WITH AVOCADO AND HEARTS OF PALM image

Yield 1 1/2

Number Of Ingredients 13

3/4 cup olive oil
1/2 chopped onion
1/2 cup Creole mustard
1/4 cup tarragon vinegar
3 garlic cloves
2 tsp paprika
1 tsp salt
3/4 tsp cayenne pepper
3/4 cp coarsely chopped green onions
5 cups shredded romaine lettuce from 1 large head
2 lbs cooked peeled deveined large shrimp
1 14.4 oz jar diced hearts of palm, drained or one 13 to 14 oz can artichoke hearts, drained halved
3 avocados, halved, pitted, peeled, diced

Steps:

Combine first 8 ingredients in processor and blend well. Add green onions and blend mixture just until onions are finely chopped. Sauce can be made 2 days ahead. Cover and refrigerate. Put sauce in bowl and set in center of platter. Surround with lettuce. Top with shrimp, hearts of palm and avocado.