I'm Marcy Lautanen-Raleigh growing herbs is a passion I've had for more than 20 years now. The Backyard Patch is my own herb business started in 1995. I specialize in fresh, amazing, organic blended herbs. Those for cooking, tea and bath -- and they are all home-grown and hand-blended. In the last 20 years I have gained a knowledge of herbs and their flavors that I share here.
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.
Shrimp in Remoulade Sauce
For Remoulade Sauce:
cup reduced-fat mayonnaise 1/4
cup low-fat plain yogurt 1
tablespoon chopped flat-leaf parsley 1
teaspoon Dijon mustard 1/4
teaspoon hot sauce
raw shrimp, peeled and deveined (about 1 pound)
prepare sauce: Mix mayonnaise, yogurt, parsley, mustard and hot sauce in a
small bowl. Cover and refrigerate. Preheat grill to high.
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.
Ahead Tip: Cover the rémoulade sauce and refrigerate for up to 1 day.
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