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Shrimp with Rémoulade

Prep time 5 mins
Chill time 30 mins
Yield 8 Servings

Ingredients

  • 1/2 cup mayonnaise
  • 2 tablespoons prepared white horseradish, drained
  • 1 teaspoon fresh lemon juice
  • 1 tablespoon finely chopped dill pickle
  • 2 teaspoons finely chopped fresh flat-leaf parsley
  • 2 teaspoons grainy mustard
  • 1 teaspoon paprika
  • 1 tablespoon tomato paste
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon chopped capers
  • 1 scallion, white and light green parts, finely chopped
  • 1 garlic clove, pressed
  • 1 1/2 pounds large frozen precooked shrimp

Nutrition Information

  • calories 191
  • fat 12 g
  • satfat 2 g
  • protein 18 g
  • carbohydrate 1 g
  • fiber 0 g
  • cholesterol 171 mg
  • sodium 335 mg

How to Make It

  1. Make sauce: Place all ingredients except shrimp in a small bowl and stir until well-combined. Cover with plastic wrap and refrigerate until ready to serve.

  2. Place shrimp in a large colander; run under cold water until defrosted. Pat dry with paper towels, put in a bowl, cover and refrigerate for at least 30 minutes or up to 6 hours before serving.

  3. Arrange shrimp on a platter and serve with rémoulade.