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Shrimp with Tangy Cocktail Dip
Kotwal Singh, Regional Executive Chef, Hard Rock Cafe Micronesia


20 to 30 large shrimps, peeled and deveined (reserve the shells)
salt to taste
1 cup dry white wine
8 whole peppercorns
6 coriander seeds
1 bay leaf
6 sprigs fresh parsley
1 sprig fresh tarragon
2 tsp lime or lemon juice


Combine the reserved shells, water, and salt in a saucepan and bring to a boil over moderate heat. Reduce the heat and simmer covered for 10 minutes. Strain the broth, pressing on the shells to extract as much liquid as possible. Discard the shells. Combine the broth and the remaining ingredients except for the shrimp in a saucepan and boil over high heat for 2 minutes. Remove the pan from the heat and add the shrimp. Let stand covered for 10 minutes. Drain the shrimp and plunge into ice water to stop the cooking. Drain the shrimp again and refrigerate until ready to serve. Serve with the spicy dip.

Cocktail Dip

1 cup banana ketchup
1 Tbs prepared horseradish
1 Tbs fresh lime or lemon juice
1 tsp chili powder
1/4 cup brandy
salt and freshly ground pepper to taste


Stir together all the ingredients in a small bowl and cool it down until service. When ready to serve add brandy to get flavor and aroma.


Yield: 4 to 6 Servings

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