Shrimp and Tomato Remoulade

Total Time
20mins
Prep 15 mins
Cook 5 mins

This is an oil free (low-fat) version

Ingredients Nutrition

Directions

  1. Before you chop or start preparing the vegetables. Mix cornstarch and water and bring to a boil. Cooking until slightly thickened. Set aside to cool.
  2. Season tomato cavities with salt and pepper, set aside.
  3. Mix shrimp, celery, green onions, and pimiento together. Set aside.
  4. Mix horseradish, mustard and parsley together in a separate bowl, whisk in vinegar. Add cooled thickened water in a thin stream, mixing constantly with the whisk.
  5. Pour dressing over shrimp mixture and mix well. Add lemon juice and stuff tomatoes with mixture.

Reviews

(1)
Most Helpful

Another recipe that I cut in half since there were just the 2 of us! Used medium size tomatoes for this & that seemed to work out well enough! The canned shrimp worked OK, too, but another time I'd like to use some freshly cooked shrimp! Also think I'd like to use it as a stuffing for cherry tomatoes & serve it as finger food! Thanks for sharing the recipe! [Tagged & made in Please Review My Recipe]

Sydney Mike August 20, 2011

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