Avocado With Shrimp Remoulade

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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

Avocado With Shrimp Remoulade

fish

1 stephen ceideburg
1/4 cup tarragon vinegar
2 tablespoon horseradish mustard
1 tablespoon catsup
1 1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/2 cup salad oil
1/4 cup minced celery
1/4 cup minced green onions
2 lb shrimp, cooked and peeled
4 medium avocados

In small bowl, combine vinegar, mustard, catsup, paprika, salt and pepper. Slowly add oil, beating constantly with electric mixer. Stir in celery and onions. Pour sauce over shrimp. Marinate 4 to 5 hours in refrigerator. Halve and peel avocados. Lift shrimp out of sauce and arrange on each avocado half. Pass sauce. Good served with chilled asparagus, carrot strips, sliced beets and hard-cooked eggs. This is a good luncheon dish and also can be served with toothpicks as an appetizer. Mrs. Neel Garland. From "River Road Recipes, II", published by The Junior League of Baton Rouge, Inc., 1980. Posted by Stephen Ceideburg