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Prep time: 20 minutes
Cooking time: 3 minutes
Chilling time: At least 2 hours
You Will Need
1 tablespoon salt
2 pounds jumbo unpeeled shrimp
Sauce
1 cup sun-dried tomatoes
1 cup reduced-fat mayonnaise
1 cup reduced-fat sour cream
4 tablespoons chopped pimiento
2 small garlic cloves, crushed
1/4 teaspoon cayenne
What to Do
1. In a large pot over high heat, bring 8 cups water and salt to a boil. Add shrimp, return to a boil and reduce heat to low. Simmer, covered, just until shrimp turn pink, about 3 minutes. Drain, peel and devein, if desired.
2. For sauce, soak tomatoes in 1 1/2 cups warm water until soft, about 20 minutes. Drain, pat dry and chop. In the same bowl, combine tomatoes and remaining ingredients. Refrigerate, covered, 2 hours or overnight.
Makes 8 servings of shrimp with 2 1/2 cups sauce.
Per serving with 1/4 cup sauce: Calories 212, saturated fat 2 g, total fat 12 g, protein 13 g, carbohydrate 12 g, fiber 1 g, sodium 1271 mg, cholesterol 57 mg.
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