Shrimp with Two Dipping Sauces
2 pound(s), large For the Horseradish Marmalade:
low sodium soy sauce
1 tbsp(s), at room temperature For the Red Pepper Coulis:
sweet red pepper(s)
1 large, chopped
green hot chili peppers
1 tbsp(s), or red, chopped
2 tbsp(s), finely chopped
fat free vegetable broth
¼ tsp(s), or more to taste
2 tbsp(s), finely chopped, or more to taste
- Arrange shrimp on a serving platter.
- In a small bowl, combine horseradish marmalade ingredients.
- To make red pepper coulis, in a small saucepan, combine red pepper, hot cherry pepper, garlic, shallots and broth. Bring to a boil over medium-high heat and then cook until peppers are tender, about 2 to 4 minutes more. Process mixture in a blender until smooth; add salt, pepper and mint. Pour into a small serving bowl and chill before serving.
- Yields about 4 ounces of shrimp and about 1 1/2 to 2 tablespoons of sauce each per serving.