Grilled Shrimp Remoulade
An updated and untraditional rémoulade makes a tangy sauce for these spice-rubbed shrimp. While this is a warm-weather favorite on the grill, you can also cook the shrimp under a preheated broiler. Cook shrimp on a lightly sprayed broiler rack, about 4 inches from the heat, for a winter warmer any night of the week.
Ingredients
-
1/4 cup
mayonnaise, reduced-fat
-
1/4 cup
yogurt, low-fat plain
-
1 tablespoon
flat-leaf parsley, chopped
-
1 teaspoon
Dijon mustard
-
1/4 teaspoon
hot sauce
-
2 teaspoon
ground cumin
-
2 teaspoon
paprika
-
1 teaspoon
ground coriander
-
1/2 teaspoon
garlic powder
-
1/4 teaspoon
salt
-
1/8 teaspoon
ground pepper, fresh
-
36
raw shrimp, peeled and deveined, about 1 pound
Instructions
- To prepare sauce: Mix mayonnaise, yogurt, parsley, mustard and hot sauce in a small bowl. Cover and refrigerate.
- Preheat grill to high.
- To prepare shrimp: Combine cumin, paprika, coriander, garlic powder, salt and pepper in a large bowl. Add shrimp and toss to coat with spices. Thread the shrimp onto four 12-inch skewers. Oil the grill rack. Grill the shrimp until just cooked through, about 3 minutes per side. Carefully remove the shrimp from the skewers. Serve immediately, with the sauce.
Reviewed July 16, 2012
From www.eatingwell.com with permission. © 2011-2012 Eating Well Inc.
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Nutritional Information
Makes: 4 servings
- Calories114
- Fat5 g
- Saturated fat1 g
- Cholesterol101 mg
- Carbohydrates4 g
- Dietary fiber1 g
- Protein12 g
- Sodium379 mg
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