To help keep cooks happy before dinner is served, offer this appetizer. Make the sauce up to three days in advance and refrigerate. To save time, you can use four bottled roasted bell peppers instead of roasting your own. Prepare the shrimp — or buy precooked — the day of the party.
Ingredients
- 4 large red bell peppers (about 2 pounds)
- 3 tablespoons low-fat sour cream
- 3 tablespoons prepared horseradish
- 1 tablespoon olive oil
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 garlic cloves, chopped
- 2 pounds large shrimp
Directions
Preheat broiler.
Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag and seal. Let stand 15 minutes. Peel peppers. Place bell peppers, sour cream, and next 6 ingredients (sour cream through garlic) in a food processor; process until smooth, scraping sides of bowl occasionally. Place bell pepper mixture in a small bowl. Cover and chill. Bring 6 cups of water to a boil in a Dutch oven. Add shrimp; cook 3 minutes or until done. Drain and rinse with cold water; peel. Cover and chill shrimp. Serve shrimp with sauce.
CALORIES 137 (28 percent from fat); FAT 4.2g (sat 1g, mono 1.7g, poly 1g); PROTEIN 18.3g; CARB 6.4g; FIBER 1.5g; CHOL 131mg; IRON 3.1mg; SODIUM 295mg; CALC 60mg
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By michelleestey_1...
Santa Ana, CA
on May 10, 2013
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This was a huge hit! I did use jarred, roasted red peppers, but otherwise I followed the recipe exactly and it was so delicious. I brought this to a party and got compliments from every single person there. I will definitely make this one again!
By BootzB
Florida's W...
on November 22, 2010
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This was a home run! I made the following changes: When broiling the peppers, put some olive oil on the garlic cloves, wrap in foil and broil alongside the peppers, just watch so they don't brown too quickly. I also blended some cream cheese with the sour cream. As I wanted a chunky dip, I did not use the food processor, I chopped the shrimp and the red peppers and thin sliced(2green onions then combined all in a small bowl and used a spoon to serve with multi-grain Wheat Thins. On another occasion I used bottled roasted peppers and bought fresh pre-cooked shrimp and used garlic powder... quick and yummie!
By stephanie.adams...
Hartland, WI
on February 28, 2009
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I used this recipe for a Garde Manger final and got an A+, the only change that I made was that I pureed the shrimp into the dip and served it with Parmesan crisps and a spicy Avocado Mousse. I'd be willing to serve this to anyone!
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