Shrimp with Roasted Pepper-Horseradish Dip
To help keep cooks happy before dinner is served, offer this appetizer. Make the sauce up to three days in advance and refrigerate. To save time, you can use four bottled roasted bell peppers instead of roasting your own. Prepare the shrimp--or buy precooked--the day of the party.
Recipe by Cooking Light May 2000
Gallery
Credit:
Becky Luigart-Stayner
Recipe Summary
Ingredients
Directions
Nutrition Facts
Per Serving:
137 calories; calories from fat 28%; fat 4.2g; saturated fat 1g; mono fat 1.7g; poly fat 1g; protein 18.3g; carbohydrates 6.4g; fiber 1.5g; cholesterol 131mg; iron 3.1mg; sodium 295mg; calcium 60mg.