• 4servings

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsA, B9, C, D
MineralsNatrium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 1/2 lbs 681g / 24oz Jumbo shrimp - (abt 20 shrimp) - deveined, and Peel intact

  2. 1 teaspoon 5ml Coarse salt

  3. 3 tablespoons 45ml Butter - melted

  4. 1 Lemon - zested and juiced

  5. 1/2 cup 73g / 2.6oz Plain bread crumbs

  6. 1/2 cup 118ml Prepared horseradish

  7. 1/2 cup 118ml Half-and-half or light cream

  8. 1/2 teaspoon 2 1/2ml Salt

  9. 1 teaspoon 5ml Cayenne pepper sauce

  10. 1/4 tspn cayenne pepper

  11. 1 cup 237ml Sour cream

  12. 2 tablespoons 30ml Chopped parsley - for garnish

  13. 4 Romaine heart leaves

Instructions Jump to Ingredients ↑

  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.

  5. This recipe yields 4 servings.


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