Shrimp with Two Dipping Sauces
- Total Time
- 0:20
- Prep
- 0:14
- Cook
- 0:06
- 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.
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cooked shrimp2 pound(s), large For the Horseradish Marmalade:
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store-bought horseradish5 Tbsp
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orange marmalade7 Tbsp
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low sodium soy sauce2 tsp
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water1 Tbsp, at room temperature For the Red Pepper Coulis:
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sweet red pepper(s)1 large, chopped
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chopped red hot chili peppers⅛ cup(s), or cherry pepper, or less to taste (1 to 2 Tbsp)
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minced garlic½ tsp
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uncooked shallot(s)2 Tbsp, finely chopped
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fat free vegetable broth¼ cup(s)
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table salt¼ tsp, or to taste
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black pepper¼ tsp, or to taste
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mint leaves2 tsp, finely chopped, or to taste
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sun-dried hot chile pepper(s)1 item(s)
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sun-dried hot chile pepper(s)1 item(s)
- 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.