Delicious dip recipes for glazed shrimp

March 6, 2008 5:16:24 PM PST
Leigh Glaser learned how to make delicious shrimp appetizers at PlumpJack Cafe in Squaw Valley. A sure hit for your next party!

Chile Glazed Shrimp with Three Dips: Hot Mustard; Tomato-Ginger; and Creamy Parmesan
(serves 6)

Shrimp Glaze

    4 Tbsp. achiote paste
    4 Tbsp. honey
    1/4 cup soy
    2 Tbsp. red chili, ground
    1/4 each red onion, sliced
    1/4 bunch cilantro, whole leaves
    2 clove garlic, minced
    1 each lime, juiced
    2 Tbsp. olive oil
    salt
    pepper
    24 each shrimp, peeled & deveined

    Method:
    Combine all ingredients except shrimp in mixing bowl and combine well. Reserve. In large saute pan, heat olive oil until just beginning to smoke. Saute shrimp over high heat for 7-8 minutes or until nearly cooked through. Add chili glaze and allow to coat shrimp completely. Remove from heat and cool.

Hot Mustard

    Ingredients:
    1/2 cup Dijon mustard
    1 Tbsp. red chili paste (Sambal brand)
    1 Tbsp. sesame oil

    Method:
    Combine all ingredients in mixing bowl and combine well.

Tomato-Ginger

    Ingredients:
    1/4 cup soy sauce
    1 Tbsp. pickled ginger, minced
    1 Tbsp. ketchup
    6 each chives, minced
    5 leaves mint, chopped
    10 leaves cilantro, chopped
    pepper

    Method:
    Combine all ingredients in mixing bowl and combine well.

Creamy Parmesan

    Ingredients:
    1/2 cup parmesan, grated fine
    1 cup buttermilk
    1 Tbsp. parsley, minced
    1 tsp. oregano, minced
    1/2 lemon, juiced
    salt
    pepper

    Method:
    Combine all ingredients in mixing bowl and combine well.


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