Grilled Shrimp With Horseradish Dip

READY IN: 26mins


  • 12 cup drained roasted red peppers from 12- oz. jar (patted dry)
  • 14 cup creamy horseradish sauce
  • 14 cupmayonnaise
  • 18extra-large shrimp (about 1 lb.)
  • 1tablespoonolive oil
  • 1teaspoonOld Bay Seasoning (use 30% less sodium variety)
  • 1largered bell pepper, top trimmed and inside hollowed out(optional)
  • 1tablespoon chopped fresh parsley

    Serving Size: 1 (124) g

    Servings Per Recipe:6

    Calories: 84.7

    Calories from Fat 28 g 34 %

    Total Fat 3.2 g 4 %

    Saturated Fat 0.4 g 2 %

    Cholesterol 105.8 mg 35 %

    Sodium 507.9 mg 21 %

    Total Carbohydrate2 g 0 %

    Dietary Fiber 0.4 g 1 %

    Sugars 0.8 g 3 %

    Protein 11.6 g 23 %


  • Prepare 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 mayonnaise until smooth; reserve.
  • With small, clean scissors, cut through shell at back of each shrimp.Gently peel away shell, leaving tails on.With small knife, loosen dark vein from center; remove.Rinse shrimp; pat dry.
  • In bowl, toss shrimp with oil and Old Bay seasoning.Place on grill or rack set in broiler pan.Grill or broil, turning once, until pink and opaque, 2-3 minutes per side.Transfer to platter.Transfer reserved pepper mixture to serving bowl or, if desired, to bell pepper.Sprinkle shrimp with dip with parsley.
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