I found this recipe on the Food Network website and I thought this updated and untraditional rémoulade is an excellent tangy sauce for these spice-rubbed
shrimp. You can make this one in the summer or save it to warm up your winter by grilling in the broiler.
Grilled
Shrimp in Remoulade Sauce
For Remoulade Sauce:
1/4
cup reduced-fat mayonnaise1/4 cup low-fat plain yogurt
1 tablespoon chopped flat-leaf parsley
1 teaspoon Dijon mustard
1/4 teaspoon hot sauce
For Shrimp:
2
teaspoons ground cumin2 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)
Directions:
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.
Make
Ahead Tip: Cover the rémoulade sauce and refrigerate for up to 1 day.
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use the search box and type: GrillJul
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recipe2018
For 2018 the monthly recipe themes will be:
January - Chicken Soup (ChickJan)
February - Beef Stew (StewFeb)
March - Jambalaya (JambMar)
May - Ham and Shrimp Dishes (ShrHamMay)
June - Bread recipes (BreadJun)
July - Grilling (GrillJul)
August- Garden Delights
September - Salsa, Corn and Jelly
October - Squash Dishes
November - Pumpkin Recipes
December - Herbal
Cocktails
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