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Categories:
red bell peppers low-fat sour cream horseradish olive oil lemon juice salt black pepper garlic shrimp
Viewed: 87 - Published at: 10 years agoIngredients
- 4 large red bell peppers (about 2 pounds)
- 3 tablespoons low-fat sour cream
- 3 tablespoons prepared horseradish
- 1 tablespoon olive oil
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 garlic cloves, chopped
- 2 pounds large shrimp
Method
- Preheat broiler.
- Cut bell peppers in half lengthwise; discard seeds and membranes.
- Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand.
- Broil 15 minutes or until blackened.
- Place in a zip-top plastic bag and seal.
- Let stand 15 minutes.
- Peel peppers.
- Place bell peppers, sour cream, and next 6 ingredients (sour cream through garlic) in a food processor; process until smooth, scraping sides of bowl occasionally.
- Place bell pepper mixture in a small bowl.
- Cover and chill.
- Bring 6 cups of water to a boil in a Dutch oven.
- Add shrimp; cook 3 minutes or until done.
- Drain and rinse with cold water; peel.
- Cover and chill shrimp.
- Serve shrimp with sauce.
- CALORIES 137 (28 percent from fat); FAT 4.2g (sat 1g, mono 1.7g, poly 1g); PROTEIN 18.3g; CARB 6.4g; FIBER 1.5g; CHOL 131mg; IRON 3.1mg; SODIUM 295mg; CALC 60mg
