Rating: 4 stars
4 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 3
Steven Raichlen
Recipe by Cooking Light August 2011

Gallery

Credit: Charles Masters; Styling: Alma Melendez

Recipe Summary

hands-on:
23 mins
total:
2 hrs 5 mins
Yield:
8 servings (serving size: 4 shrimp and 3 tablespoons rémoulade)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Soak wood chips in water 1 hour; drain.

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  • To prepare shrimp, combine paprika and the next 9 ingredients (through red pepper). Combine olive oil and shrimp in a bowl, and toss to coat. Sprinkle shrimp with rub, and toss to coat. Cover and refrigerate 30 minutes.

  • To prepare rémoulade, combine mayonnaise and the next 10 ingredients (through garlic) in a medium bowl. Remove yolks from eggs; discard yolks or reserve for another use. Finely chop egg whites, and stir into mayonnaise mixture. Cover; chill.

  • Remove grill rack, and set aside. Prepare the grill for indirect grilling, heating one side to high and leaving one side with no heat. Pierce the bottom of a disposable aluminum foil pan several times with the tip of a knife. Place pan on heat element on heated side of grill; add wood chips to pan. Let wood chips stand for 15 minutes or until smoking; reduce heat to medium. Coat grill rack with cooking spray; place on grill. Place shrimp in a grilling skillet; place skillet on grill rack over unheated side. Cover and grill 15 minutes or until shrimp are done, stirring after 7 minutes. Serve with rémoulade.

Nutrition Facts

159 calories; fat 7g; saturated fat 1.3g; mono fat 2.7g; poly fat 1g; protein 18.4g; carbohydrates 5.1g; fiber 0.3g; cholesterol 129mg; iron 2.3mg; sodium 493mg; calcium 54mg.
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