Sauteed Shrimp Cocktail
.
Yield
6 servingsPrep
8 minCook
4 minReady
12 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
olive oil
|
|
| 1 | pound |
shrimp
jumbo, peeled, tail left on, deveined |
|
| 1 | tablespoon |
herbs
|
* |
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
freshly ground to taste |
*
|
| 1 ¼ | cups |
yogurt, plain
low-fat |
|
| 2 | tablespoons |
mayonnaise, fat free
|
|
| 2 | tablespoons |
whole-grain mustard
|
*
|
| 1 ½ | tablespoons |
maple syrup
|
|
| 1 | teaspoon |
turmeric
|
|
| ¼ | cup |
basil
leaves, freshly chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
olive oil
|
|
| 453.6 | g |
shrimp
jumbo, peeled, tail left on, deveined |
|
| 15 | ml |
herbs
|
* |
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
freshly ground to taste |
*
|
| 296 | ml |
yogurt, plain
low-fat |
|
| 3E+1 | ml |
mayonnaise, fat free
|
|
| 3E+1 | ml |
whole-grain mustard
|
*
|
| 23 | ml |
maple syrup
|
|
| 5 | ml |
turmeric
|
|
| 59 | ml |
basil
leaves, freshly chopped |
*
|
Directions
In a large skillet, heat the oil over medium-high heat.
Add the shrimp and herbes de Provence.
Season with salt and pepper.
Cook until the shrimp are pink and cooked through, about 2 minutes each side.
In a small bowl, mix together the yogurt, mayonnaise, mustard, maple syrup, turmeric, and basil until smooth.
Season, to taste, with salt and pepper.
Place the yogurt mixture in a dipping bowl.
Place the bowl of dipping sauce on a serving platter with the cooked shrimp.
