This recipe, Grilled Shrimp Remoulade is from Diabetic Connect. An updated and untraditional remoulade 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.
Grilled Shrimp Remoulade Recipe
Grilled Shrimp Remoulade
Remoulade Sauce: ¼ cup reduced-fat mayonnaise
¼ cup low-fat plain yogurt
1 Tbsp. chopped flat-leaf parsley
1 tsp. Dijon mustard
¼ tsp. hot sauce, such as, tabasco
Shrimp: 2 tsp ground cumin
2 tsp. paprika
1 tsp. ground coriander
½ tsp. garlic powder
¼ tsp. salt
1/8 tsp. freshly ground pepper
36 raw shrimp, peeled and deveined (about 1 lb.)
To prepare sauce: Mix mayonnaise, yogurt, parsley, mustard and hot sauce in a small bowl. Cover and refrigerate (for up to 1 day).
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. 4 servings
(Recipe for Grilled Shrimp Remoulade came from Diabetic Connect, 2014)
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