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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Shrimp with Roasted Red Pepper-Horseradish Sauce

Source: dLife

Cocktail shrimp with a tangy roasted red pepper-horseradish dipping sauce.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	127.5

Total Carbs	9.6 g

Dietary Fiber	2.5 g

Sugars	5.5 g

Total Fat	5.1 g

Saturated Fat	1.1 g

Unsaturated Fat	0.7 g

Potassium	565.5 mg

Protein	10.1 g

Sodium	301.4 mg

Dietary Exchanges 5.1 Fat, 1.4 Vegetables, 0.0 Fruits, 1.2 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

4.0
4 each large red bell peppers 3.0
3 tbsp Sour Cream, light 3.0
3 tbsp Horseradish, cream 1.0
1 tbsp olive oil 2.0
2 tsp fresh lemon juice 0.5
0 1/2 tsp salt 0.25
0 1/4 tsp black pepper 2.0
2 each medium garlic cloves 2.0
2 lb large raw shrimp

Directions

Preheat broiler.
Slice bell peppers in half, lengthwise and scoop out seeds and membranes. Lay peppers, flesh side down on a foil-covered baking sheet. Lightly smash peppers with the palm of your hand. Broil 15 minutes or until skin is black. Place in a resealable plastic bag, seal and let rest 15 minutes. Take skin off peppers. Using a food processor or blender, puree red peppers, sour cream, oil, lemon juice, salt, pepper, and garlic until smooth. Refrigerate mixture until ready to serve.
Boil a pot of water and cook shrimp 3 minutes or until fully cooked. Take skin off of shrimp. Wrap with plastic wrap and refrigerate until chilled. Serve sauce as a dipping sauce.