Sky Terrace Shrimp And Avocado Salad , Copycat
Created by dienia b on December 29, 2023
- Servings: 6
- Prep Time: 90m
- Cook Time: 0m
- Recipe #42020
Ingredients
- Shrimp Salad
- 1 1/2 pounds shrimp, cooked, peeled, deveined
- 3/4 cup celery, minced
- 1/2 cup mayonnaise
- 1 tablespoon lemon
- 1/4 teaspoons salt ,to taste
- Serve
- 3 avocados
- 1 head iceberg lettuce, shredded
- 2 cup tomato slices
- Remoulade sauce
- 1 egg, hardboiled, peeled, coarsely chopped
- 1 shallot chopped
- 1 green onion, chopped
- 4 garlic cloves, finely chopped
- 1/4 cup cooked frozen spinach, finely chopped, well drained (squeezed)
- 1 cup mayonnaise
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon Creole style mustard
- 1/2 teaspoon horseradish sauce
- 1 tablespoon fresh lemon juice
- 1 teaspoon anchovy paste
- 1/16 teaspoon tabasco sauce
How to Make
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Remoulade Sauce
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Step 1: In food processor, blend egg, shallot, green onion, garlic, spinach, horseradish sauce, mayonnaise, Worcestershire sauce, mustards, lemon juice, anchovy paste, and pepper sauce.
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Step 2: Can be made one day in advance.
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Step 3: *Salad*:
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Step 4: Mix shrimp mixture in large bowl.
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Step 5: Combine shrimp mixture with some of the remoulade sauce, cover, and chill for at least an hour.
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Step 6: Halve the avocados, remove seeds, peel and slice each half into four wedges.
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To Serve
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Step 7: Divide shredded lettuce among six plates.
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Step 8: Fan four slices of avocado on each plate and top with generous portion of shrimp salad, and add tomatoes.
Nutritional Facts
- Serving Size: 1 (493.3 g)
- Calories 465
- Total Fat - 28.5 g
- Saturated Fat - 5.1 g
- Cholesterol - 310.1 mg
- Sodium - 1431.5 mg
- Total Carbohydrate - 30.2 g
- Dietary Fiber - 7.7 g
- Sugars - 8.3 g
- Protein - 25.7 g
- Calcium - 146.1 mg
- Iron - 2.6 mg
- Vitamin C - 22 mg
- Thiamin - 0.2 mg