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Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Shrimp with Pickled Jalapeño Rémoulade
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- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 159
- Total Fat
- 12 g
- Saturated Fat
- 3 g
- Carbohydrates
- 2 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 12 g
- Cholesterol
- 102 mg
- Sodium
- 215 mg
Shrimp and dip with a kick. Shrimp is rubbed with Cajun seasoning before being sautéed and tossed with butter and lemon. Serve with a creamy, punchy remoulade loaded with horseradish and pickled jalapeños.
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 159
- Total Fat
- 12 g
- Saturated Fat
- 3 g
- Carbohydrates
- 2 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 12 g
- Cholesterol
- 102 mg
- Sodium
- 215 mg
Ingredients
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Directions
- Combine the mayonnaise, sour cream, mustard, horseradish, pickled jalapeños, Worcestershire sauce and 1/4 teaspoon pepper in a small food processor and process until smooth.
- Season the shrimp lightly with salt and pepper and the Cajun seasoning. Heat the olive oil in a large nonstick skillet over high heat. Add the shrimp and cook until browned on both sides, 2 to 3 minutes total. Add the butter and lemon juice and toss well to coat.
- Transfer the shrimp to a plate. Transfer the rémoulade to a bowl and season with pepper. Serve the shrimp with the rémoulade and lemon wedges.
