Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| ¼ c. creme fraiche or sour cream | ||
| ¼ c. mayonnaise | ||
| 3 tbsp. prepared horseradish | ||
| 2 ½ tbsp. finely chopped fresh chives, divided | ||
| 1 ½ tbsp. fresh lemon juice | ||
| 1 tbsp. ketchup | ||
| kosher salt and freshly ground black pepper | ||
| 1 ½ lbs. peeled and deveined cooked large shrimp | ||
| ½ heart of romaine lettuce, very thinly sliced (about 2 c.) | ||
| Lemon wedges |
Directions
- Stir crème fraîche or sour cream, mayonnaise, horseradish, 2 tablespoons of chives, lemon juice and ketchup in medium bowl to blend. Season sauce to taste with salt and pepper.
- Cut all but 8 shrimp crosswise in half. Divide lettuce among 4 glasses. Divide cut shrimp among glasses, then place 2 whole shrimp on top of each serving.
- Drizzle some sauce over shrimp and sprinkle with remaining chives. Serve with lemon wedges.
Nutrition facts
Servings
340 Calories per serving
Amounts Per Serving
- Total Fat: 16g
- Cholesterol: 370mg
- Sodium: 1840mg
- Total Carbohydrates: 5g
- Protein: 39g
Daily Values
0%
Vitamin A 50%
0%
Vitamin C 8%
0%
Iron 4%
0%
Calcium 20%
Recipe Source:
Hy-Vee, Inc.