Adapted from a recipe by Ina Garten

Serves 6

• 2 pounds (12 count) shrimp
• 1 tablespoon good olive oil
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

For the sauce:
• 1/2 cup chili sauce (Heinz works fine)
• 1/2 cup ketchup
• 2 tablespoons prepared horseradish
• 2 teaspoons freshly squeezed lemon juice
• 1/2 teaspoon Worcestershire sauce
• 1/4 teaspoon hot sauce (Ina recommends: Tabasco * Sorry Ina, I'm a Texas girl and I like Cholulu)
• 1 dash pepper

Preheat the oven to 400 degrees F.

Peel and devein the shrimp, leaving the tails on. Place them on a sheet pan with the olive oil, salt, and pepper and spread them in 1 layer. Roast for 8 to10 minutes, just until pink and firm and cooked through. Set aside to cool.

For the sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Serve as a dip with the shrimp.

Per Serving: 209 Calories; 5g Fat (21.6% calories from fat); 1g Saturated Fat; 31g Protein; 9g Carbohydrate; 1g Dietary Fiber; 230mg Cholesterol; 638mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.

 

 

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