Grilled Shrimp Remoulade
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Servings: 4 servings Total Time: 25 minutes Ease of Preparation: EasyHealth: Low Calorie, Low Carb, Low Sat Fat, Low Sodium, Heart Healthy, Healthy Weight, diabetes AppropriateRemoulade Sauce 1/4 cup free-fat mayonnaise 1/4 cup fat-free plain yogurt 1 tablespoon chopped flat-leaf parsley 1 teaspoon Dijon mustard 1/4 teaspoon hot sauce , such as Tabasco (if desired)Shrimp 2 teaspoons ground cumin 2 teaspoons paprika 1 teaspoon ground coriander 1/2 teaspoon garlic powder 1/4 teaspoon salt 1/8 teaspoon freshly ground pepper 36 raw shrimp , peeled and deveined (about 1 pound)
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.)
Number of Servings: 4
Recipe submitted by SparkPeople user DEBBSMITH.
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.)
Number of Servings: 4
Recipe submitted by SparkPeople user DEBBSMITH.
Nutritional Info Amount Per Serving
- Calories: 82.1
- Total Fat: 1.6 g
- Cholesterol: 82.1 mg
- Sodium: 326.5 mg
- Total Carbs: 3.2 g
- Dietary Fiber: 1.0 g
- Protein: 12.2 g
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