Grilled Shrimp With Horseradish Dip
"Roasted red peppers and zippy horseradish liven up everyday mayonnaise to make the perfect tip for sizzling Cajun-spiced shrimp. Then use a red bell pepper as your serving bowl!"
- Ready In:
- 26mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 1⁄2 cup drained roasted red peppers from 12- oz. jar (patted dry)
- 1⁄4 cup creamy horseradish sauce
- 1⁄4 cup mayonnaise
- 18 extra-large shrimp (about 1 lb.)
- 1 tablespoon olive oil
- 1 teaspoon Old Bay Seasoning (use 30% less sodium variety)
- 1 large red bell pepper, top trimmed and inside hollowed out (optional)
- 1 tablespoon chopped fresh parsley
directions
- Prepare grill for direct-heat cooking, or position broiler rack so that top of shrimp on rack in pan will be 4" from heat source; preheat broiler. In food processor or blender, puree peppers, horseradish sauce and mayonnaise until smooth; reserve.
- With small, clean scissors, cut through shell at back of each shrimp. Gently peel away shell, leaving tails on. With small knife, loosen dark vein from center; remove. Rinse shrimp; pat dry.
- In bowl, toss shrimp with oil and Old Bay seasoning. Place on grill or rack set in broiler pan. Grill or broil, turning once, until pink and opaque, 2-3 minutes per side. Transfer to platter. Transfer reserved pepper mixture to serving bowl or, if desired, to bell pepper. Sprinkle shrimp with dip with parsley.
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RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
