Shrimp Sauce

By Nancy Harmon Jenkins

Published September 25, 1990

Total Time
15 minutes
Prep Time
15 minutes
Rating
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Featured in: COOKS ON THE MAP - This Month: Yara Roberts, Boston; Tropical Flavors And Brazilian Flair

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Ingredients

Yield:6 servings

  • 3 tablespoons milk

  • 1 ½ teaspoons sugar

  • 1 cup mayonnaise

  • 3 tablespoons fresh lemon juice

  • Salt and freshly ground black pepper to taste

  • 2 pounds medium-size shrimp, cooked, peeled and deveined

  • 1 avocado, peeled and cut into ½-inch cubes

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

5 grams carbs; 259 milligrams cholesterol; 461 calories; 11 grams monosaturated fat; 19 grams polyunsaturated fat; 5 grams saturated fat; 36 grams fat; 2 grams fiber; 558 milligrams sodium; 31 grams protein; 2 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine the milk, sugar, mayonnaise, lemon juice, salt and pepper in a bowl. Set aside 6 shrimp to garnish the avocado mousse. Gently fold the remaining shrimp and avocado cubes into the mayonnaise mixture. Chill until ready to serve.

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