Shrimp with Roasted Pepper-Horseradish Dip

Shrimp with Roasted Pepper-Horseradish Dip
Photo by Becky Luigart-Stayner


  • 2 pounds large shrimp
  • 3 tablespoons low-fat sour cream
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 garlic cloves, chopped
  • 3 tablespoons prepared horseradish
  • 2 teaspoons fresh lemon juice
  • + 2 more ingredients
    • 1 tablespoon olive oil
    • 4 large red bell peppers (about 2 pounds)

Preheat broiler. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel peppers. Place bell peppers...

View full recipe at My Recipes


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