Grilled Shrimp Remoulade
An updated and untraditional remoulade makes a tangy sauce for these spice-rubbed shrimp. While this is a warm-weather favorite on the grill, you can also cook the shrimp under a preheated broiler. Cook shrimp on a lightly sprayed broiler rack, about 4 inches from the heat, for a winter warmer any night of the week.
Ingredients
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1/4 cup reduced-fat mayonnaise
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1/4 cup low-fat plain yogurt
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1 tablespoon chopped flat-leaf parsley
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1 teaspoon Dijon mustard
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1/4 teaspoon hot sauce , such as
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2 teaspoons ground cumin
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2 teaspoons paprika
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1 teaspoon ground coriander
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1/2 teaspoon garlic powder
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1/4 teaspoon salt
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1/8 teaspoon freshly ground pepper
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36 raw shrimp, peeled and deveined (about 1 pound)
Equipment:
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Four 12-inch skewers (see Tip, below)
Directions
1.
To prepare sauce: Mix mayonnaise, yogurt, parsley, mustard and hot sauce in a small bowl. Cover and refrigerate.
2.
Preheat grill to high.
3.
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-inch skewers. Oil the grill rack (see Tip). 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.
Nutrition information
Calories 114, Total Fat 5 g, Saturated Fat 1 g, Monounsaturated Fat 1 g, Cholesterol 101 mg, Sodium 379 mg, Carbohydrate 4 g, Fiber 1 g, Protein 12 g, Potassium 135 mg. Daily Values: Vitamin A 15%. Exchanges: Lean Meat 2,Fat 1
Percent Daily Values are based on a 2,000 calorie diet
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