Shrimp Cocktail

Name: Shrimp Cocktail
Prep time: 25 min
Cook time: 17 min
Total time: 42 min
Yield: 8 serving(s)
Ingredients: 1 medium lemon; 4 bay leaves; 20 whole black peppercorns; 10 whole allspice berries; 2 tsp. salt; 24 large shrimp; Southwestern-style cocktail sauce; Mustard dipping sauce; 12 small romaine lettuce leaves; 24 bamboo skewers; 1 c. bottled cocktail sauce; 2 tbsp. Chopped cilantro; 2 tbsp. minced jalapeno chile; 2 tsp. fresh lime juice; 1 c. reduced-fat sour cream; 3 tbsp. grainy Dijon mustard; 2 tbsp. chopped fresh parsley; 1/4 tsp. freshly grated lemon peel; 1/4 tsp. salt; tsp. coarsely ground black pepper

Published: Aug 21, 2008

Yields:

8 serving(s)

Prep Time:

25 mins

Cook Time:

17 mins

Total Time:

42 mins

Cal/Serv:

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Everyone loves to dip shrimp into sauce; it's fun and it's tasty. So here are two sauces that are very different but equally delicious.

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Ingredients

For Shrimp:

1 medium lemon
4 bay leaves
20 whole black peppercorns
10 whole allspice berries
2 tsp. salt
24 large shrimp
Southwestern-style cocktail sauce
Mustard dipping sauce
12 small romaine lettuce leaves
24 bamboo skewers

For Southwestern-Style Cocktail Sauce:

1 cup bottled cocktail sauce
2 Tbsp. Chopped cilantro
2 Tbsp. minced jalapeno chile
2 tsp. fresh lime juice

For Mustard Dipping Sauce:

1 cup reduced-fat sour cream
3 Tbsp. grainy Dijon mustard
2 Tbsp. chopped fresh parsley
1/4 tsp. freshly grated lemon peel
1/4 tsp. salt
tsp. coarsely ground black pepper

Directions

1. Step 1In 5-quart Dutch oven, combine 2 quarts water, lemon, bay leaves, peppercorns, allspice berries, and salt; heat to boiling. Cover and boil 15 minutes.
2. Step 2Add shrimp and cook just until opaque throughout, 1 to 2 minutes. Drain and rinse with cold running water to stop cooking. Cover and refrigerate shrimp up to 24 hours.
3. Step 3In deep 12-inch skillet over high heat, heat 1/2 inch water to boiling. Place all dumplings, pleated edges up, in one layer in skillet. Stir gently with spoon or heat-proof spatula to prevent dumplings from sticking to bottom of skillet. Heat dumplings to boiling. Reduce heat to low; cover and simmer 5 minutes or until dumplings are cooked through.
4. Step 4Prepare Southwestern-Style Cocktail Sauce and/or Mustard Dipping Sauce.
5. Step 5Just before serving, place bowls of sauces in center of platter; arrange romaine leaves around bowls, leaf tips facing out. Thread each shrimp on a bamboo skewer and arrange skewers on romaine. Makes 8 first course servings.
6. Step 6For Southwestern-Style Cocktail Sauce: In bowl, stir 1 cup bottled cocktail sauce, 2 tablespoons chopped fresh cilantro, 2 teaspoons minced jalapeño chile, and 2 teaspoons fresh lime juice until well combined. Cover and refrigerate up to 24 hours. Makes about 1 cup.
7. Step 7For Mustard Dipping Sauce: In a small serving bowl, stir 1 cup reduced-fat sour cream, 3 tablespoons grainy Dijon mustard, 3 tablespoons chopped fresh parsley, 1/4 teaspoon freshly grated lemon peel, 1/4 teaspoon salt, and 1/8 teaspoon coarsely ground black pepper until well combined. Cover and refrigerate up to 24 hours. Makes about one cup.
  
  Nutritional information is based on one serving, without sauce.