Shrimp Andalouse

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.