Shrimp with Two Sauces
Source of Recipe
catgurrl
List of Ingredients
-- Southwestern Dipping Sauce --
1 cup seafood cocktail sauce (use lowcarb recipe)
2 Tbsp minced fresh cilantro leaves
2 tsp fresh lime juice
1 jalapeno chile, seeded and minced
-- Dijon Dipping Sauce --
1 cup reduced-fat sour cream
1/4 cup Dijon mustard with seeds
3 Tbsp chopped fresh parsley leaves
1/4 tsp grated fresh lemon peel
1/4 tsp salt
1/8 tsp coarsely ground black pepper
-- Shrimp --
4 bay leaves
1 lemon, thinly sliced
20 whole black peppercorns
10 whole allspice berries
2 tsp salt
48 large shrimp (about 2 lbs.), shelled and deveined
Recipe
Prepare Southwestern Dipping Sauce: In small bowl, stir cocktail sauce, cilantro, lime juice and jalapeno until well blended. Cover and refrigerate up to 2 days.
Prepare Dijon Dipping Sauce: In small bowl, stir sour cream, mustard, parsley, lemon peel, salt and pepper until well blended. Cover and refrigerate up to 2 days.
Prepare shrimp: In 5- or 6-quart saucepot, heat bay leaves, sliced lemon, peppercorns, allspice berries, salt and 2 quarts water to boiling over high heat. Cover and boil 15 minutes.
Add shrimp and cook just until shrimp turn opaque throughout, about 1 to 2 minutes. Drain shrimp in colander; rinse with cold running water to stop further cooking. Dry shrimp well on paper towels.
Serve shrimp on platter with bowls of dipping sauces.
Makes 16 appetizer servings.
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