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Shrimp with Two Sauces

Source of Recipe


From "Good Housekeeping Best Recipes, 1999"






List of Ingredients



• -- Southwestern Dipping Sauce --
  
• 1 cup seafood cocktail sauce
  
• 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
  






Instructions



1. 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.
   
   
2. 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.
   
   
3. 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.
   
   
4. 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.