Shrimp with Two Dipping Sauces
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See our plans Total Time:
20min
Prep:
14min
Cook:
6min
Serves:
8
Difficulty:
Easy
-
Buy already-cooked shrimp and you can have this holiday hors d'oeuvres ready in minutes. The dipping sauces are both spicy but one's salty and the other's sweet.
- Ingredients
-
- 2 pound(s) cooked shrimp, large For the Horseradish Marmalade:
- 5 Tbsp store-bought horseradish
- 7 Tbsp orange marmalade
- 2 tsp low sodium soy sauce
- 1 Tbsp water, at room temperature For the Red Pepper Coulis:
- 1 large sweet red pepper(s), chopped
- 1/8 cup(s) chopped red hot chili peppers, or cherry pepper, or less to taste (1 to 2 Tbsp)
- 1/2 tsp minced garlic
- 2 Tbsp uncooked shallot(s), finely chopped
- 1/4 cup(s) fat free vegetable broth
- 1/4 tsp table salt, or to taste
- 1/4 tsp black pepper, or to taste
- 2 tsp mint leaves, finely chopped, or to taste
- 1 item(s) sun-dried hot chile pepper(s)
- 1 item(s) sun-dried hot chile pepper(s)
- Instructions
-
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, chili pepper or cherry pepper, garlic, shallots and broth; bring to a boil over medium-high heat and cook until peppers are tender, about 2 to 4 minutes. Process mixture in a blender until smooth; stir in salt, pepper and mint. Pour into a small serving bowl and chill before serving.
Yields about 4 ounces of shrimp and 1 1/2 tablespoons of each kind of sauce per serving.
- Notes
- Cut back on the chili peppers and horseradish if you prefer your food on the mild side. Serve leftover sauce with grilled chicken or fish.