Shrimp And Tomato Remoulade

Total Time: 20 mins Preparation Time: 15 mins Cook Time: 5 mins

Ingredients

• Servings: 8
• 1/4 cup water, room temperature
• 1 teaspoon cornstarch
• 8 tomatoes, hollowed
• 4 ounces canned baby shrimp
• 1/2 celery, chopped finely
• 2 green onions, chopped finely
• 2 tablespoons chopped pimiento
• 1 teaspoon horseradish
• 1 tablespoon dijon mustard
• 2 tablespoons fresh parsley
• 3 tablespoons wine vinegar
• 1/2 lemon, juice of
• salt
• pepper
• paprika

Recipe

• 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.