Shrimp Andalouse

Simple cooked shrimp pairs well with this garlicky, sun-dried tomato dip.

Quick look

  • prep 20 min    cook 3 min
  • serves 8

Ingredients

  • 1 tablespoon salt
  • 2 pounds jumbo unpeeled shrimp
  • 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

    How to make it  Under 25 minutes


  • 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.

Nutritional Information(per serving)

  • Calories: 212
  • Fat: 12g
  • Saturated Fat: 2g
  • Cholesterol: 57mg
  • Sodium: 1,271mg
  • Carbs: 12g
  • Protein: 13g
  • Fiber: 1g

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