Shrimp Andalouse

Simple cooked shrimp pairs well with this garlicky, sun-dried tomato dip.

Number of servings : 8 servings of shrimp with 2-1/2 cups sauce

Prep time: 20 minutes

Cooking time: 3 minutes

Type of meal : | Main Courses | Main Courses

Special diet :


1 tablespoon salt
2 pounds jumbo unpeeled shrimp
For sauce:
1 cup sun-dried tomatoes
1 cup reduced-fat mayonnaise
1 cup reduced-fat sour cream
4 tablespoons chopped pimiento
2 small garlic cloves, crushed
1/4 teaspoon cayenne



Step 1:

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 2:

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.


Nutritional information: