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Shrimp with Rémoulade

All You MAY 2007

  • Yield: 8 Servings
  • Prep time:5 Minutes
  • Chill:30 Minutes
  • Cost Per Serving:$2.63

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

Preparation

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.

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.

Arrange shrimp on a platter and serve with rémoulade.

Nutritional Information

Amount per serving
  • Calories: 191
  • Fat: 12g
  • Saturated fat: 2g
  • Protein: 18g
  • Carbohydrate: 1g
  • Fiber: 0g
  • Cholesterol: 171mg
  • Sodium: 335mg
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Shrimp with Rémoulade recipe

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