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| Recipe: Shrimp Remoulade |
Servings: 4
Preparation Time: 15 min.
Cooking Time: 0 min.
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| Ingredients: |
- 1 cup mayonnaise
- 1/2 cup celery\cooked, chopped
- 1/2 cup parsley, chopped
- 1/4 cup horseradish sauce
- 1 Tbs. lemon juice
- 2 Tbs. Dijon mustard, or Creole
- 2 Tbs. ketchup
- 2 Tbs. Worcestershire sauce
- 1 tsp. garlic cloves, chopped
- 2 tsp. sweet paprika
- 1 Lbs. cooked shrimp, peeled and cleaned
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| Cooking Directions: |
Combine all ingredients, except shrimp, in a food processor until smooth. Mix with cooked shrimp and serve over tossed greens. |
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| Per Serving:
calories 568, fat 45.2g, calories from fat 72%, protein 28.1g, cholesterol 228.8mg, dietary fiber 1.4g
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| Nutrients |
Exchanges |
| Calories |
568 |
Milk Exchanges |
0.0 |
| Protein |
28.1g |
Vegetable Exchanges |
0.2 |
| Carbohydrates |
10.4g |
Fruit Exchanges |
0.0 |
| Dietary Fiber |
1.4g |
Bread Exchanges |
0.1 |
| Sugar |
2.7g |
Other Carbohydrates/Sugar Exchanges |
0.4 |
| Fat Total |
45.2g |
Lean Meat Exchanges |
0.0 |
| Saturated Fat |
7.3g |
Very Lean Meat/Protein Exchanges |
3.4 |
| Mono-unsaturated Fat |
13.5g |
Fat Exchanges |
8.8 |
| Poly-unsaturated Fat |
24.4g |
| % Calories from Fat |
72% |
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|
| Cholesterol |
228.8mg |
| Sodium |
512.9mg |
| Vitamins |
Minerals |
| Vitamin A |
186.2IU |
Calcium |
123.3mg |
| Thiamin (B1) |
0.6mg |
Copper |
0.5mg |
| Riboflavin (B2) |
0.7mg |
Iron |
5.0mg |
| Niacin (B3) |
3.6mg |
Magnesium |
64.9mg |
| Vitamin B6 |
0.9mg |
Manganese |
0.8mg |
| Vitamin B12 |
1.4mcg |
Phosphorus |
311.6mg |
| Vitamin C |
18.6mg |
Potassium |
534.1mg |
| Vitamin E |
24.1IU |
Selenium |
48.2mcg |
| Folate |
25.6mcg |
Sodium |
512.9mg |
| Pantothenic Acid |
0.5mg |
Zinc |
1.9mg |
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