Poached Shrimp with Three Dipping Sauces

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Poached Shrimp Cocktail, BBQ, and Peanut Dipping Sauces

Poached Shrimp Cocktail, BBQ, and Peanut Dipping Sauces

Ingredients

For poached shrimp:

  • 24 large- or jumbo-size shrimp, deveined, tails still on
  • Salt

For cocktail sauce:

  • 1/2 cup ketchup
  • 1 teaspoon red wine vinegar
  • 1 teaspoon freshly grated or prepared horseradish
  • Juice of 1 lemon
  • Salt and pepper, to taste

For Thai peanut sauce:

  • 1/2 cup coconut milk
  • 1 tablespoon peanut butter
  • 2 teaspoons garlic chili paste
  • Juice of 1 lime
  • Salt and pepper, to taste

For pineapple barbecue sauce:

  • 1/2 cup barbecue sauce
  • 1/4 cup crushed pineapple
  • 1 teaspoon honey

Directions

Poach the shrimp:

  1. Fill a large pot or Dutch oven with water and bring to a boil over high heat. Turn the heat down to medium.
  2. Drop the shrimp in the boiling water and season with salt.
  3. Let simmer for three minutes.
  4. Remove the shrimp from the boiling water, strain, and plunge immediately in a ice-water bath.
  5. Drain, cover, and chill shrimp for up to four hours before serving.

Cocktail sauce:

  1. In a blender or a small food processor, blend ketchup, vinegar, and horseradish.
  2. Add fresh lemon juice, salt, and pepper to taste.
  3. Transfer to a small bowl and set aside.

Thai peanut sauce:

  1.  In a blender or a small food processor add coconut milk, peanut butter, and garlic chili paste and blend until well-combined.
  2. Add fresh lime.
  3. Add salt and pepper to taste.
  4. Transfer to a small bowl and set aside.

Pineapple barbecue sauce:

  1. In a blender or small food processor add barbecue sauce, crushed pineapple, and honey and blend until well-combined.
  2. Transfer to a small bowl and set aside.

Spoon dipping sauces into small ramekins, topping each with a poached shrimp for garnish.

Serves 8 as an appetizer.

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