Shrimp With Roasted Red Pepper-Horseradish Dip
Another recipe from Cooking Light Magazine. You can make the sauce up to three days in advance and refrigerate. To save time, you can use bottled roasted red bell peppers (4 whole) instead of roasting your own.
Read the rest here:
Shrimp With Roasted Red Pepper-Horseradish Dip
Dec 22, 2011 at 1:12 pm
cooking, cooking-light, function, make-the-sauce, recipe, roasted, sauce, shrimp, the-sauce, the-shrimp, three-days, use-bottled
Another recipe from Cooking Light Magazine. You can make the sauce up to three days in advance and refrigerate. To save time, you can use bottled roasted red bell peppers (4 whole) instead of roasting your own.
Read the rest here:
Shrimp With Roasted Red Pepper-Horseradish Dip
Dec 22, 2011 at 1:12 pm
cooking, cooking-light, function, make-the-sauce, recipe, roasted, sauce, shrimp, the-sauce, the-shrimp, three-days, use-bottled
