MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Grilled Shrimp Remoulade
Categories: Seafood, Dairy, Herbs, Chilies
Yield: 4 Servings

1/4 c Mayonnaise
1/4 c Plain yogurt
1 tb Chopped flat-leaf parsley
1 ts Dijon mustard
1/2 ts Hot sauce
2 ts Ground cumin
2 ts Paprika
1 ts Ground coriander
1/2 ts Garlic powder
1/4 ts Salt
1/8 ts Fresh ground pepper
36 Raw shrimp; peeled,
- deveined

EQUIPMENT: 4 (12") skewers

TO PREPARE SAUCE: Mix mayonnaise, yogurt, parsley, mustard
and hot sauce in a small bowl. Cover and refrigerate.

PREHEAT GRILL TO HIGH. To prepare shrimp: Combine cumin,
paprika, coriander, garlic powder, salt and pepper in a
large bowl. Add shrimp and toss to coat with spices.
Thread the shrimp onto four 12" skewers. Oil the grill
rack. Grill the shrimp until just cooked through, about 3
minutes per side. Carefully remove the shrimp from the
skewers. Serve immediately, with the sauce.

TIPS: When using wooden skewers, wrap the exposed parts
with foil to keep them from burning. (Contrary to
conventional wisdom, soaking skewers in water doesn't
protect them.)

To oil a grill rack: Oil a folded paper towel, hold it
with tongs and rub it over the rack. (Do not use cooking
spray on a hot grill.)

MAKE AHEAD TIP: Cover the remoulade sauce and refrigerate
for up to 1 day.

Eating Well | September 2015

MM Format by Dave Drum - 17 September 2015

Uncle Dirty Dave's Archives

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