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Bayou Shrimp with Lemon-Rosemary Aioli

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By Betty Crocker Kitchens
Updated Jan 26, 2010
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A cool and creamy garlic mayonnaise complements sizzling seasoned shrimp.

Bayou Shrimp with Lemon-Rosemary Aioli

  • Prep Time 15 min
  • Total 15 min
  • Servings 32
  • Ingredients 11
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Ingredients

Aioli

  • 1/2 cup mayonnaise or salad dressing
  • 2 tablespoons extra-virgin olive oil
  • 1 medium clove garlic, finely chopped
  • 2 to 3 teaspoons lemon juice
  • 1 teaspoon grated lemon peel
  • 1/2 teaspoon chopped fresh rosemary leaves

Shrimp

  • 2 teaspoons extra-virgin olive oil
  • 1 lb uncooked deveined peeled medium shrimp with tails left on (about 32 shrimp)
  • 3/4 teaspoon seafood seasoning

Garnish, if desired

  • Fresh rosemary sprigs
  • Lemon wedges

Instructions

  • Step 
    1
    In small bowl, mix aioli ingredients until well blended.
  • Step 
    2
    Heat 12-inch nonstick skillet over medium-high heat. Add 2 teaspoons oil; tilt skillet to lightly coat bottom. Add shrimp; sprinkle evenly with seafood seasoning. Cook 3 to 5 minutes, stirring frequently, until shrimp are pink.
  • Step 
    3
    To serve, place shrimp and any cooking juices on serving platter. Arrange sprigs of rosemary and lemon wedges on platter. Serve with aioli and if desired, toothpicks.

Nutrition

45 Calories
4g Total Fat
2g Protein
0g Total Carbohydrate
0g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
45
Calories from Fat
35
Total Fat
4g
6%
Saturated Fat
1/2g
3%
Trans Fat
0g
Cholesterol
20mg
7%
Sodium
60mg
2%
Potassium
20mg
1%
Total Carbohydrate
0g
0%
Dietary Fiber
0g
0%
Sugars
0g
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.

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