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.
