Shrimp Andalouse
[quicklook-recipe prep_time=”20 min” cook_time=”3 min” serves=”8″ details=”” ] [ingredients-list title=”Ingredients” serving_size=””] [ingredients-left] 1 tablespoon salt 2 pounds jumbo unpeeled shrimp
[quicklook-recipe prep_time=”20 min” cook_time=”3 min” serves=”8″ details=”” ]
[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]
- 1 tablespoon salt
- 2 pounds jumbo unpeeled shrimp
- 1 cup sun-dried tomatoes
- 1 cup reduced-fat mayonnaise
[/ingredients-left]
[ingredients-right]
- 1 cup reduced-fat sour cream
- 4 tablespoons chopped pimiento
- 2 small garlic cloves, crushed
- 1/4 teaspoon cayenne
[/ingredients-right]
[/ingredients-list]
[step-list-wrapper title=”How to make it” time=”Under 25 minutes”]
[step-item number=”1″ image_url=”” title=”” ]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.[/step-item]
[step-item number=”2″ image_url=”” title=”” ] 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.[/step-item][/step-list-wrapper]
[nutrition-info calories=”212″ calories_fat=”” fat=”12g” sat_fat=”2g” choles=”57mg” sodium=”1,271mg” carbs=”12g” sugars=”” protein=”13g” fiber=”1g”]
[/nutrition-info]