- 1 lb uncooked shrimp, (18-22/lb)
- fresh lemon juice
- 1/2 cup chopped tomatoes
- 1/4 cup chopped celery
- 1/4 cup capers
- romaine, hearts of romaine, or any crunchy & juicy lettuce
- chopped scallions & blue corn tortilla chips
remoulade sauce:
- 1/2 cup smart balance mayo
- 1/2 cup fat free sour cream
- 2 tbsp yellow mustard
- 1/2 tsp cayenne pepper
- 1 tsp paprika
- 1 tsp prepared horseradish
- 2 tbsp hot sauce
- 3 tbsp fresh chopped parsley (3 tsp dried)
in a saute pan, cook shrimp with a drizzle of olive oil, freshly cracked salt and pepper, and the juice of about 1/2 lemon. lay over ice and place in refrigerator while preparing remaining ingredients.
combine chopped tomatoes, celery and capers and set aside. in separate bowl, put together remoulade sauce. (season to taste). take shrimp from ice, remove tails and add to vegetables. mix in sauce a little at a time. you might not need all of it – but add enough so that it completely coats everything with a little bit extra to replace salad dressing.
serve over a bed of lettuce – stay away from the soft, leafy kind and stick with a crunchy, juicy lettuce such as hearts of romaine. top with a handful of crunched blue corn tortilla chips and a spattering of scallions.
serves two.
for a really nice presentation, lay one long leaf heart of romaine across the plate and fill with shrimp remoulade. serve with a fork and knife!
