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Remoulade Sauce
1 pint mayonnaise
2 tablespoons Creole mustard
2 tablespoons grated onion
3 tablespoons prepared horseradish
1/4 teaspoon salt
1 tablespoon lemon juice
1 tablespoon white wine or Worcestershire sauce
1/4 teaspoon pepper
1/4 teaspoon cayenne
1/4 teaspoon hot sauce
Mix ingredients well. Makes 2 1/4 cups sauce. Serve over cold shrimp or roast beef.
Spice-Crusted Shrimp with Remoulade Sauce
Sauce:
1/4 cup low-fat mayonnaise
1/4 cup plain fat-free yogurt
1 teaspoon grated lime rind
1 1/2 tablespoons fresh lime juice
1 teaspoon capers, chopped
Dash of ground red pepper
Shrimp:
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon ground coriander
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon black pepper
48 large shrimp, peeled and deveined (about 1 1/2 pounds)
1 tablespoon olive oil, divided
Cilantro sprigs (optional)
To prepare sauce, combine first 6 ingredients in a bowl; stir with a whisk.
To prepare shrimp, combine cumin, paprika, coriander, garlic powder, salt, and black pepper in a medium bowl. Add shrimp; toss well. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat; add half of shrimp. Cook 3 minutes on each side or until done. Remove shrimp; keep warm. Repeat procedure with remaining oil and shrimp. Serve shrimp with sauce. Garnish with cilantro, if desired.
8 servings (serving size: 6 shrimp and about 1 tablespoon sauce)
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