Shrimp with Two Dipping Sauces
POINTS® Value: 4
Servings: 8
Preparation Time: 14 min
Cooking Time: 6 min
Level of 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
- For the Horseradish Marmalade:
- 2 pound(s) cooked shrimp, large
- 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 Tbsp chopped red hot chili peppers, or cherry pepper, or to taste
- 1/2 tsp minced garlic
- 2 Tbsp shallot(s), finely chopped
- 1/4 cup(s) 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
Preparation
Step 1
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 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 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.