Creole Shrimp Rémoulade over Baby Arugula

Source: Cooking Light

Shrimp:
4 cups water
3 tablespoons ground red pepper
1 teaspoon mustard seeds
1 teaspoon dried thyme
1/4 teaspoon kosher salt
1 bay leaf
1 pound medium shrimp, peeled and deveined

Sauce:
1/4 cup thinly sliced green onions
2 tablespoons finely chopped sweet onion
2 tablespoons reduced-fat mayonnaise
1 tablespoon Creole mustard
1 tablespoon ketchup
1 teaspoon white wine vinegar
1 teaspoon olive oil
1/2 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce
1/8 teaspoon kosher salt

Remaining ingredient:
4 cups baby arugula

To prepare shrimp, combine the first 6 ingredients in a large saucepan; bring to a boil. Add shrimp; cook 2 minutes. Drain; rinse with cold water until cool. Drain; discard bay leaf.

To prepare sauce, combine green onions and next 9 ingredients (through 1/8 teaspoon salt) in a large bowl; add shrimp, tossing to coat. Cover; chill 20 minutes. Arrange 1 cup arugula on each of 4 salad plates; top each serving with 1/2 cup shrimp mixture.

Yield: 4 servings

NUTRITION PER SERVING: CALORIES 160 (24% from fat); FAT 4.3g (sat 0.8g,mono 1.2g,poly 1g); PROTEIN 23.8g; CHOLESTEROL 172mg; CALCIUM 99mg; SODIUM 448mg; FIBER 0.7g; IRON 3.2mg; CARBOHYDRATE 5.7g

Lia Huber
Cooking Light, MARCH 2007

I talked about this recipe HERE.