Shrimp with 3 Different Sauces: Orange Marmalade/Horse Radish & Dill & Red

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Shrimp with 3 Different Sauces

Orange Marmalade and Horse-Radish Sauce

 Dill Sauce

Red Sauce

I do love shrimp and really, they are light on the belly and perfect to serve as an appetizer before a big meal.  I like to serve these three sauces along with them to give a person a choice of tastes.  Additionally, the easiest jumbo shrimp to get are those that are frozen and precooked but honestly, if you buy the deveined but uncooked frozen jumbo shrimp, they are FAR superior in texture and taste.  It’s really so easy to follow the directions on the uncooked package if you get it that way and if not, it’s still easy to do.  If frozen, defrost the shrimp in a colander with cold water running over them—for about 10 minutes.  Then, bring a large pot of water to a boiling point and add about 3 Tblsp. of salt per quart of water, dump the shrimp in the boiling water, bring back to a boil and then simmer uncovered for about 3 minutes—or till the shrimp are red and you can’t see their translucency.  Don’t let them boil too long though because then they’ll be tough.  I taste one at the 3 minute point and usually it’s just perfect then.  Drain them in a colander and plunge them in ice water so that they will stop cooking immediately.

Main  Ingredients:

  1. 2 ½ lbs large shrimp, peeled, deveined, cooked and chilled.

Marmalade/Horse Radish Sauce: (makes 1 C)

  1. 3/4  C. Orange Marmalade
  2. 1/4 C. Orange Juice
  3. 2 Tblsp. fresh lemon juice
  4. 1/2 Tsp powdered ginger
  5. 1 Tsp. Prepared white horseradish
  6. 2 Tsp. Dijon-style mustard
  7. 1/2 Tsp salt

Instructions for the Marmalade/Horse-Radish Sauce:

  1. Combine all the sauce ingredients in a food processor or blender. Serve at room temperature.

Dill Sauce: (makes about 1 C)

  1. 3/4 C. olive oil
  2. 3 Tblsp. lemon juice
  3. Salt to taste
  4. 1/2 Tsp. dry mustard
  5. 1 Tblsp. fresh chopped dill or 2 tsp. dried dill weed
  6. 1/2 Clove garlic (optional)

Instructions:

  1. Combine all the ingredients and mix well.  Let stand overnight in the refrigerator.  Discard the garlic and serve the sauce chilled.

Red Sauce

Ingredients: (makes about 1 C)

  1. 1 C. ketchup
  2. 2 Tblsp. cider or wine vinegar or lemon juice
  3. 4-6 drops of Tobacco sauce
  4. 1 Tblsp. horseradish
  5. 1 Tblsp. minced chives or grated onion
  6. 1/4 C. finely chopped celery
  7. 1 Tsp. Worcestershire sauce
  8. 1/2 Tsp. Salt
  9. 1 Tblsp minced parsley

Combine above ingredients well and use for shrimp dipping.  Chill before serving.  (Makes about 1 ¼ C.)

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About TempInnKeeper

Margot loves people and is very energetic and organized. She is also a quick study. Her background includes having renovated, owned and operated an 1887 Victorian bed and breakfast in Paso Robles, CA for 5 years. Her guests loved her and she loved her guests. What a perfect combination. Margot’s marketing skills and love of people also was used in her career as a Realtor and in participating in many charitable non-profit organizations. Margot loves to cook and to offer concierge services to people. She was born in Geneva, Switzerland.; has lived all over CA. including Beverly Hills, in the Silicon Valley area, Paso Robles, the San Joaquin Valley as well as in Sun Valley, ID. She has traveled extensively throughout the world; is a CAL alumni (go Bears!); and also speaks French fluently and Spanish semi-fluently. Her interests are people, cooking, arts, books (look at the blog book club and join if you wish), travel, sports, gardening, painting, music, playing classical piano and animals. Margot Van Horn 208-721-3551 PO Box 3788, Ketchum, ID. margot6@mindspring.com TempInnKeeper@mindspring.com

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