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Shrimp Remoulade

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Recipe photo courtesy of Johnny Miller

Shrimp tossed in dense Greek yogurt, mustard, garlic, and ketchup makes a delicious centerpiece for a leafy salad. Making remoulade with yogurt instead of mayonnaise cuts the calories by more than half.

Source: Martha Stewart Living, July 2010
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

Make ahead: Tossed shrimp can be refrigerated for up to 4 hours.

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  • Tracey Lynne
    14 APR, 2012
    This is a great summer starter salad. My kid even loves this. The beer in the photo is not listed in the ingredients. It should be. The beer and salad go great together on a hot summer day. Awesome!
    Reply

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