Shelly's Recipe

BAKED SHRIMP WITH NEW ORLEANS REMOULADE SAUCE

Category: Fish and Seafood

Remoulade
1/4 cup chopped red bell pepper
2 tbsp mayonnaise
2 tbsp Dijon mustard
2 tbsp chopped scallions
1 tbsp chopped shallot
1 tbsp chopped fresh parsley leaves
1 tbsp honey
2 tsp fresh lemon juice
Kosher salt and black pepper to taste

Shrimp
1 cup fresh bread crumbs
5 tbsp extra-virgin olive oil, divided
Kosher salt and black pepper to taste
2 tbsp fresh chopped chives
3 tbsp unsalted butter, melted
6 large shrimp, peeled, deveined, and partially split (6 oz.)

Preheat oven to 450; coat a 2-qt. baking dish with nonstick spray. Pulse the bell pepper, mayonnaise, Dijon, scallions, shallot, parsley, honey, and lemon juice in a food processor until bell pepper, shallots, and parsley are minced and sauce is well mixed. Season sauce with salt and pepper; chill until ready to serve.

Toast bread crumbs in 2 tbsp oil in a small nonstick skillet over medium heat until golden, about 5 minutes. Transfer crumbs to a bowl and stir in chives, salt, and pepper. Combine melted butter and remaining 3 tbsp olive oil in another bowl.

Dip shrimp into butter mixture, then dredge in crumbs and arrange in the prepared dish. Bake until shrimp are cooked through and crumbs are crisp, about 10 minutes. Serve with remoulade