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]

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    Originally Published in Reader's Digest