Lunch / Dinner
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.
FOR THE RÉMOULADE—
FOR THE SHRIMP—
The secret to this dish is the bread crumbs — browning them first ensures they form a crispy crust.
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.
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.
% Daily Value*
Total Fat 41g 63%
Saturated Fat 8g 40%
Cholesterol 149mg 49%
Sodium 610mg 25%
Carbs 32g 10%
Fiber 2g 8%
*Percent Daily Values are based on a 2,000 calorie diet.