Grilled Shrimp Cocktail with Horseradish Cream Dipping Sauce (Rachael Ray) |
|
 |
Prep Time: 10 Minutes Cook Time: 6 Minutes |
Ready In: 16 Minutes Servings: 4 |
|
Ingredients:
1 1/2 pounds jumbo shrimp, about 20 shrimp, deveined, peel in tact |
1 teaspoon coarse salt |
3 tablespoons butter, melted |
1 lemon, zested and juiced |
1/2 cup plain bread crumbs, 3 handfuls |
1/2 cup prepared horseradish |
1/2 cup half-and-half or light cream |
1/2 teaspoon salt, eyeball it |
1 teaspoon cayenne pepper sauce or 1/4 teaspoon cayenne pepper |
1 cup sour cream |
2 tablespoons chopped parsley, for garnish |
4 leaves romaine hearts |
Directions:
1. Preheat a grill pan over medium high heat.
2. Loosen shells of shrimp and butterfly them cutting down the devein line of the back of the shrimp. Toss shrimp with 1 teaspoon coarse salt. Combine melted butter with lemon juice and zest. Using a pastry brush, cover shrimps with lemon butter and set on hot grill. Grill shrimp 3 to 4 minutes on each side, until pink and firm.
3. In a bowl, combine bread crumbs, horseradish, cream and salt. Let the cream soak into the bread crumbs 2 minutes. Loosen bread crumbs with a fork. Stir in cayenne sauce or cayenne and combine with sour cream. Spoon equal amounts of sauce into ramekins on individual plates or a dip bowl in the center or 1 large platter.
4. Arrange 5 grilled shrimp down the center of 1 leaf of romaine lettuce. Serve shrimp with seafood forks alongside dipping sauce.
|
|