FOR THE REMOULADE— 1/4 cup chopped red bell pepper
2 Tbsp. mayonnaise
2 Tbsp. Dijon mustard
2 Tbsp. chopped scallions
1 Tbsp. chopped shallot
1 Tbsp. chopped fresh parsley leaves
1 Tbps. honey
2 tsp. fresh lemon juice
Kosher salt and black pepper to taste
FOR THE SHRIMP— 1 cup fresh bread crumbs
5 Tbsp. extra-virgin olive oil, divided
Kosher salt and black pepper to taste
2 Tbsp. fresh chopped chives
3 Tbsp. unsalted butter, melted
6 large shrimp, peeled, deveined, and peeled, deveined, and partially split (6 oz.)
French Potato Salad
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.
Nutrition Information
Per serving- 576 cal; 41g total fat (8g sat); 149mg chol; 610mg sodium; 32g carb; 2g fiber; 22g protein (10g sugars)
Serving
Suggestions
French Potato Salad
Originally Submitted
10/13/2013
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You can add this Baked Shrimp with New Orleans Rémoulade Sauce recipe to your own private DesktopCookbook.
