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Marinated Shrimp with Remoulade
Source: dLife

Marinated shrimp in a spicy red pepper sauce.

Rating:
Prep Time: 1 days
Cook Time: 35 minutes
Difficulty: Intermediate

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
1/2 Fat , 1 Vegetables , 1 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 cup  white wine
2 cup  cold water
1 cup  tarragon vinegar
0.125 tsp  salt
0.125 tsp  black pepper
1 pinch  ground red pepper (cayenne)
3 each  medium celery stalk
2 each  medium garlic cloves
2 each  bay leaves
24 each  large raw shrimp
1 cup  fresh chopped celery
0 1/4 cup  Mustard, spicy brown
2 tbsp  chopped parsley
2 tbsp  fresh chopped red onion
2 tbsp  sherry vinegar
2 tsp  olive oil
0 1/4 tsp  paprika, sweet, Hungarian
0.125 tsp  black pepper
2 cup  fresh watercress, chopped
Directions
  1. 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.
  2. Mix shrimp back into liquid, wrap with plastic wrap and chill for at least 24 hours.
  3. 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.
  4. 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.

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