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Spice-Crusted Shrimp with Remoulade Sauce

Recipe Introduction


Source: Cooking Light-9/01





List of Ingredients



• Sauce:
  
• 1/4 cup low-fat mayonnaise
  
• 1/4 cup plain fat-free yogurt
  
• 1 teaspoon grated lime rind
  
• 1 1/2 tablespoons fresh lime juice
  
• 1 teaspoon capers, chopped
  
• dash ground red pepper
  
• Shrimp:
  
• 2 teaspoons ground cumin
  
• 2 teaspoons paprika
  
• 1 teaspoon ground coriander
  
• 1/2 teaspoon garlic powder
  
• 1/4 teaspoon salt
  
• 1/8 teaspoon black pepper
  
• 48 large shrimp, peeled and deveined, (about 1 1/2 pounds)
  
• 1 tablespoon olive oil, divided
  
• cilantro sprigs, optional
  






Instructions



1. To prepare the sauce, combine first 6 ingredients in a bowl, stir with a whisk.
   
   
2. To prepare shrimp, combine cumin, paprika, coriander, garlic powser, salt and black pepper in a medium bowl. Add shrimp; toss well. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat; add half the shrimp. Cook 3 minutes on each side or until done. Remove shrimp; keep warm. Repeat procedure with remaining oil and shrimp. Serve shrimp with sauce. Garnish with cilantro, if desired.
   
   
3. Yield: 8 appetizer servings (serving size: 6 shrimp and about 1 tablespoon sauce). 100 cal, 3.1g fat, 13.7g pro, 3.7g carb, 121mg chol, 300mg sod.
   
   






Final Comments


Notes: You can eat these shrimp cold, at room temperature, or warm.