grilled shrimp with horseradish dip
(1 rating)
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Roasted red peppers and zippy horseradish liven up everyday mayo to make the perfect dip for the Cajun spiced shrimp.
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(1 rating)
yield
6 serving(s)
prep time
15 Min
cook time
25 Min
Ingredients For grilled shrimp with horseradish dip
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1/2 cdrained,roasted red peppers, from 12 oz jar, patted dry
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1/4 ccreamy horseradish sauce
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18extra large shrimp, 1 lb
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1 Tbspolive oil
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1 tsp30% less sodium old bay seasoning
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1 lgred pepper, trimmed and seeded, optional
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1 Tbspchopped fresh parsley
How To Make grilled shrimp with horseradish dip
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1Prepare grill for direct heat cooking. or position broiler rack so that top of shrimp on rack in pan will be 4" from heat source; preheat broiler. In food processor or blender, puree peppers, horseradish sauce and mayo until smooth; reserve.
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2With small, clean scissors, cut through shell at back of each shrimp.
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3Gently peel away shell, leaving tails on. With small knife, loosen dark vein from center; remove. Rinse shrimp; pat dry.
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4In bowl, toss shrimp with oil and Old Bay seasoning. Place on grill or rack set in broiler pan. Grill or broil, turning one, until pink and opaque, 2-3 minutes per side. Transfer to platter. Transfer reserved pepper mixture to serving bowl or, if desired, to pepper. Sprinkle shrimp and dip with parsley.
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