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    You are in: Home / Recipes / Shrimp With Roasted Red Pepper-Horseradish Dip Recipe
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    Shrimp With Roasted Red Pepper-Horseradish Dip

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    30 mins

    20 mins

    Nancy's Pantry's Note:

    Another recipe from Cooking Light Magazine. You can make the sauce up to three days in advance and refrigerate. To save time, you can use bottled roasted red bell peppers (4 whole) instead of roasting your own. Prepare the shrimp the day of your function.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat broiler if using fresh red bell peppers. Cut 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; 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.
    2. 2
      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 and devein. Cover and chill shrimp. Serve shrimp with sauce.

    Ratings & Reviews:

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    Nutritional Facts for Shrimp With Roasted Red Pepper-Horseradish Dip

    Serving Size: 1 (211 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 132.9
     
    Calories from Fat 34
    25%
    Total Fat 3.8 g
    5%
    Saturated Fat 0.8 g
    4%
    Cholesterol 145.4 mg
    48%
    Sodium 812.2 mg
    33%
    Total Carbohydrate 7.2 g
    2%
    Dietary Fiber 1.9 g
    7%
    Sugars 3.9 g
    15%
    Protein 16.5 g
    33%

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