top of page
Breakfast Stacker with Shrimp Remoulade
Ingredients:
8 strips of bacon
avocado
firm tomatoes
English muffin
butter lettuce cups
eggs
Remoulade:
olive oil
shrimp peeled and deveined
¾ c mayo
2T wasabi
3T dijon mustard
1t fresh lemon juice
¼ c diced celery
​
Instructions:
-
Cook bacon and set aside
-
Make Remoulade:
-
Stir fry shrimp in olive oil until pink and tender, cool and cut into chunks
-
Mix together mayo, mustard, wasabi, celery and lemon juice. Season with salt and pepper
-
Combine shrimp and mayo mixture
-
-
Toast muffins and stack: 1/2 English Muffin, bacon, Remoulade sauce, tomato, lettuce, more sauce? Why not. Add avocado and top with a sunny side up egg​
bottom of page