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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Marinated Shrimp with Remoulade

Source: dLife

Marinated shrimp in a spicy red pepper sauce.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	201.3

Total Carbs	8.0 g

Dietary Fiber	1.4 g

Sugars	1.8 g

Total Fat	3.3 g

Saturated Fat	0.5 g

Unsaturated Fat	0.5 g

Potassium	555.4 mg

Protein	9.7 g

Sodium	359.3 mg

Dietary Exchanges 3.3 Fat, 0.7 Vegetables, 1.2 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

2.0
2 cup white wine 2.0
2 cup cold water 1.0
1 cup tarragon vinegar 0.125
0.125 tsp salt 0.125
0.125 tsp black pepper 1.0
1 pinch ground red pepper (cayenne) 3.0
3 each medium celery stalk 2.0
2 each medium garlic cloves 2.0
2 each bay leaves 24.0
24 each large raw shrimp 1.0
1 cup fresh chopped celery 0.25
0 1/4 cup Mustard, spicy brown 2.0
2 tbsp chopped parsley 2.0
2 tbsp fresh chopped red onion 2.0
2 tbsp sherry vinegar 2.0
2 tsp olive oil 0.25
0 1/4 tsp paprika, sweet, Hungarian 0.125
0.125 tsp black pepper 2.0
2 cup fresh watercress, chopped

Directions

Add wine, water, vinegar, salt, black and red pepper, celery, garlic, and bay leaves to a Dutch oven or large pot. Let boil over medium-high heat. Lower heat and simmer 30 minutes. Boil liquid again and mix in shrimp. Cook 3 minutes or until shrimp are fully cooked. Strain shrimp, saving liquid. Run shrimp under cold water and strain well. Reserve. Throw away celery, garlic, and bay leaf from liquid and reserve, letting cool fully.
Mix shrimp back into liquid, wrap with plastic wrap and chill for at least 24 hours.
Mix together chopped celery with mustard, parsley, red onion, vinegar, oil, paprika, and pepper in a small bowl. Wrap with plastic wrap and refrigerate at least 24 hours.
Strain shrimp, throwing away liquid. Mix shrimp with 1/2 cup sauce, tossing to fully coat. Place watercress on each of 4 plates. Arrange 6 shrimp on top of watercress and top with 2 tablespoons sauce.