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Baked Shrimp with New Orleans Rémoulade Sauce

Who doesn’t love fried shrimp? The crispy crust surrounding that sweet seafood is a true treat. But, oh, the calories! Here’s a smarter approach to a great shrimp feast — sautéed bread crumbs and a hot oven.

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Ingredients

FOR THE RÉMOULADE—

FOR THE SHRIMP—

The secret to this dish is the bread crumbs — browning them first ensures they form a crispy crust.

Instructions

Preheat oven to 450°; coat a 2-qt. baking dish with nonstick spray. Pulse the bell pepper, mayonnaise, Dijon, scallions, shallot, parsley, honey, and lemon juice in a food processor until bell pepper, shallots, and parsley are minced and sauce is well mixed. Season sauce with salt and pepper; chill until ready to serve.

Toast bread crumbs in 2 Tbsp. oil in a small nonstick skillet over medium heat until golden, about 5 minutes. Transfer crumbs to a bowl and stir in chives, salt, and pepper. Combine melted butter and remaining 3 Tbsp. olive oil in another bowl.

Dip shrimp into butter mixture, then dredge in crumbs and arrange in the prepared dish. Bake until shrimp are cooked through and crumbs are crisp, about 10 minutes.

Serve with rémoulade and French Potato Salad.

Make an incision down the back of the shrimp, but don't cut all the way through.

Make an incision down the back of the shrimp, but don't cut all the way through.

Toast crumbs with a little oil in a nonstick skillet. Sauté until crumbs are quite brown and crisp.

Toast crumbs with a little oil in a nonstick skillet. Sauté until crumbs are quite brown and crisp.

Dip the prepared shrimp in the butter-oil mixture, then dredge them in toasted bread crumbs.

Dip the prepared shrimp in the butter-oil mixture, then dredge them in toasted bread crumbs.

Nutritional Facts

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What is more comforting on a cool fall day than a pot of soup simmering away on the stove?

These recipes are bound to make the transition to sweater weather a lot easier and way more delicious.

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