Shrimp Remoulade – I Prepared Louisiana Recipes for SELF Magazine Editor

shrimp remoulade

Shrimp Remoulade Tops as a Popular Louisiana Recipes

When I was asked to prepare healthy Louisiana food for an editor from SELF Magazine who was in town touring the area, I was so excited.  Some people think eating healthy Louisiana food is an oxymoron but I have a whole book, Gulf Coast Favorites with trim&TERRIFIC Louisiana recipes.  What to make???? I couldn’t decide so I prepared a sampling from my Gulf Coast Favorites book to highlight some of my favorite Louisiana recipes!  From Crawfish Cakes, Crab Spinach Dip Baked in a bread, to Shrimp Remoulade, I wanted my healthy Louisiana recipes to shine!  Best of all, I get all the leftovers!

Shrimp Remoulade from Holly Clegg trim&TERRIFIC Gulf Coast Favorites

You’ll love my pantry friendly and impressive version of this classic French sauce.   Serve on a bed of lettuce for a light lunch or fabulous first course.

Makes 8 (1/4-cup) servings

1 pound medium peeled shrimp, seasoned and cooked
2 tablespoons light mayonnaise
2 tablespoons Creole or grainy mustard
1 tablespoon ketchup
1 tablespoon lemon juice
Dash hot sauce
1/4 cup chopped green onions
2 tablespoons finely chopped red onion
2 tablespoons chopped fresh parsley

1.  Place shrimp in bowl.  In another small bowl, mix together the remaining ingredients and toss with shrimp. Refrigerate until serving.

Nutritional information per serving:  Calories 74, Calories from fat (%) 22, Fat (g) 2, Saturated Fat (g) 0, Cholesterol (mg) 112, Sodium (mg) 243, Carbohydrate (g) 1, Dietary Fiber (g) 0, Sugars (g) 1, Protein (g) 12, Diabetic Exchanges: 2 very lean meat

I love my Shrimp Remoulade and I created a Crawfish Remoulade which is perfect for those leftover crawfish tails during crawfish season.

Holly Clegg
Follow Me

Holly Clegg

With over 1 MILLION COOKBOOKS sold, Holly Clegg has become a culinary expert on easy healthy everyday recipes through her nationally recognized best-selling trim&TERRIFIC® and Eating Well cookbook series, including Eating Well Through Cancer, (English, Spanish and Chinese editions), Eating Well to Fight Arthritis and Diabetic Cooking with the ADA. Clegg attended the Cordon Bleu Cooking School, London and has appeared on Fox & Friends, NBC Weekend Today, QVC, The 700 Club, USA Today, Cooking Light Magazine, Web MD, and Huff Post. She consulted and did spokesperson work for Walmart, Teflon, DuPont, The Coca-Cola Company, and hospitals throughout the country. For more information, visit About Holly or The Healthy Cooking Blog for more recipes and tips.
Holly Clegg
Follow Me

Leave a Reply

Your email address will not be published. Required fields are marked *