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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 85.5
  • Total Fat: 2.0 g
  • Cholesterol: 56.7 mg
  • Sodium: 102.2 mg
  • Total Carbs: 7.5 g
  • Dietary Fiber: 1.6 g
  • Protein: 10.4 g

View full nutritional breakdown of Grilled Shrimp Remoulade (for one) calories by ingredient
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Grilled Shrimp Remoulade (for one)

Submitted by: DEBBEV
Grilled Shrimp Remoulade (for one)

Introduction

An updated and untraditional rémoulade makes a tangy sauce for these spice-rubbed

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.
An updated and untraditional rémoulade makes a tangy sauce for these spice-rubbed

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.

Number of Servings: 1

Ingredients


    Remoulade Sauce
    1/8 cup free-fat mayonnaise
    1/8 cup fat-free plain yogurt
    1/4 tablespoon chopped flat-leaf parsley
    1/4teaspoon Dijon mustard
    touch hot sauce , such as Tabasco (if desired)

    Shrimp
    1/2 teaspoons ground cumin
    1/22 teaspoons paprika
    1/4 teaspoon ground coriander
    1/8 teaspoon garlic powder
    1/2 pinch salt
    1/4 twist freshly ground pepper
    6 raw shrimp , peeled and deveined


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Directions


Steps:
1: To prepare sauce: Mix mayonnaise, yogurt, parsley, mustard and hot sauce in a
small bowl. Cover and refrigerate.
2: Preheat grill to high.
3: 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 (see Tip). Grill the shrimp until just
cooked through, about 3 minutes per side. Carefully remove the shrimp from the
skewers. Serve immediately, with the sauce.
Cover the rémoulade sauce and refrigerate for up to 1 day. | Equipment: Four 12-inch
skewers (see Tip, below)
When using wooden skewers, wrap the exposed parts with foil to keep them from
burning. (Contrary to conventional wisdom, soaking skewers in water doesn't protect
them.) To oil a grill rack: Oil a folded paper towel, hold it with tongs and rub it over
the rack. (Do not use cooking spray on a hot grill.)

(I cook it on George Foreman)

Number of Servings: 1

Recipe submitted by SparkPeople user A*MINI*ME.






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