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Ingredients

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Directions

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  • Bring water, lemon rind and juice, parsley, crushed garlic, salt, peppercorns and bay leaf to boiling in large saucepan. Add shrimp; return to boiling; cook 1 minute or until pink and cooked through. Drain; rinse under cold running water. Peel the shrimp and devein.

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  • Combine vinegar, mustard, ketchup, horseradish, paprika, garlic, pepper, salt and hot-pepper sauce in blender or food processor. Whirl until pureed. With motor running, gradually pour in oil in slow, steady stream. Pour into bowl. Stir in green onion and parsley.

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Instructions Checklist
Instructions Checklist
  • Serve sauce with shrimp. Garnish with lemon slices. Makes 6 servings.

Note:
  • The sauce can be made a day ahead and refrigerated to allow flavors to mellow.

Nutrition Facts

187 calories; 13 g total fat; 2 g saturated fat; 135 mg cholesterol; 314 mg sodium. 3 g carbohydrates; 15 g protein;

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