a few thin slices of lemon
generous pinch of salt
12 oz large or jumbo raw shrimp, thawed if frozen
1 tablespoon freshly squeezed lemon juice
1 tablespoon Dijon mustard
1 tablespoon olive oil
2 teaspoons prepared horseradish
1 tablespoon (1/2 oz) plain nonfat Greek yogurt
1 large scallion, thinly sliced
salt and fresh-ground black pepper to taste
Fill a wide, deep saute pan (or any pan that will allow the shrimp to fit in a single layer) with a few inches of water. Add the lemon slices and salt, cover, and bring to a boil. Allow to cook for 5 minutes.
Meanwhile, whisk together the lemon juice, mustard, olive oil, horseradish, yogurt, and scallion in a medium bowl. Season to taste with salt and pepper.
Uncover the water, reduce heat to a simmer, and add the shrimp. Cook for about 2 minutes, or until just opaque. Drain the shrimp in a colander, discarding the lemon slices.
Add the shrimp to the bowl with the yogurt mixture, and toss to coat. Serve right away, or chilled.
Servings Per Recipe: 2
Amount Per Serving
Total Fat: 9.8 g
Cholesterol: 255.0 mg
Sodium: 457.4 mg
Total Carbs: 3.8 g
Dietary Fiber: 0.5 g
Protein: 35.6 g