Shrimp with Two Dipping Sauces

Total Time:

20min

Prep:

14min

Cook:

6min

Serves:

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.