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Shrimp with Two Dipping Sauces

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Total Time:
20min
Prep:
14min
Cook:
6min
Serves:
8
Difficulty:
Easy
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.

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