SPICY BOILED SHRIMP WITH RASPBERRY DIPPING SAUCE
"Shrimp takes on the bright yellow hue of turmeric as it cooks. Place it on top of the spicy raspberry sauce and you have a unique, show-stopper appetizer for spring."
FOR THE SHRIMP:
1 1/4 pounds extra large shrimp (16 to 20 count)
2 cups water
1/2 cup red wine vinegar
2 tablespoons shrimp or crab boil mix
2 bay leaves
1 teaspoon turmeric
1 teaspoon red hot pepper sauce
FOR THE RASPBERRY DIPPING SAUCE:
2/3 cup seedless red raspberry jam
2 tablespoons raspberry vinegar
1 tablespoon prepared horseradish
Orange and lime slices (for garnish)
TO PREPARE THE SHRIMP:
Peel and devein shrimp; set aside.
In large saucepan, combine water, red wine vinegar, shrimp boil mix, bay leaves, turmeric, and hot pepper sauce; bring to a boil over high heat. Reduce heat; cover and simmer for 5 minutes.
Add shrimp to simmering liquid. Cover and cook for 3 minutes, stirring once, or until shrimp are opaque. Drain immediately; set aside to cool.
TO MAKE THE DIPPING SAUCE:
In small bowl, stir together raspberry jam, raspberry vinegar, and
horseradish.
TO SERVE:
Pour sauce onto large round serving platter. Arrange cooked shrimp flat on sauce with all tails facing same direction. Insert long wooden skewer into middle of each shrimp, if desired. Overlap orange and lime slices to garnish platter.
Makes 6 servings
From: Recipelink.com
Source: Recipe magazine: Everybody Cooks, Dierbergs Family Markets, March 1996 |