Shrimp with Rémoulade Sauce

Shrimp with Rémoulade Sauce
HIGH: cholesterol

LOW: saturated fat, carbohydrate, fiber, phosphorus, fat, sodium
Cornichon are tiny pickles. You can usually find them in the supermarket section that has
capers, roasted red peppers, and marinated artichokes. If you can’t find them, you can just
chop any sour pickle.

½ pound small shrimp, peeled and deveined
1 tablespoon mayonnaise
1 tablespoon finely chopped fresh parsley
1 tablespoon finely chopped cornichon
1 teaspoon Dijon mustard
½ teaspoon capers, chopped
½ clove garlic, minced
¼ teaspoon dried tarragon
3 drops Tabasco
¼ cup plain yogurt
2 cups chiffonade of arugula (see page 29)
1 In a 1½-quart saucepan, cook the shrimp in boiling water for 1 to 2 minutes or until no
longer translucent. Drain and run under cold water to chill; drain.

2 In a medium bowl combine the mayonnaise, parsley, cornichon, mustard, capers, garlic,
tarragon, and Tabasco. Gently fold in the yogurt until completely combined. Fold in the shrimp.

3 Divide arugula among 4 plates and top with shrimp.

SERVES:  4 as appetizer

Diabetic Exchanges:  1 very lean meat; ¾ fat

REDUCED FAT/SATURATED FAT/CHOLESTEROL:  Omit the mayonnaise or substitute fat-free
mayonnaise; use fat-free yogurt.

Diabetic Exchanges:  1 very lean meat

REDUCED SODIUM:  Omit the capers and use low-sodium pickles and mayonnaise; add 1 table-
spoon snipped fresh dill; increase garlic to 1 clove.

Diabetic Exchanges:  1 very lean meat; ¾ fat