New cocktail sauce for shrimp?

[bijoux22]

I am having friends over for dinner Saturday night and will serving an antipasto that will include roasted red, orange & yellow pepper, prosiuotto wrapped asparagus, fresh mozzarella, and shrimp. I am looking for a different kind of sauce or marinade for the shrimp. Also if you have any other suggestions of things I should add to the antipasto please let me know.

The entree is lobster ravioli (sounds yummy huh?) which I have never made, but am crossing my fingers that it will be not too difficult.

TIA!

[bijoux22]

Leanne, what a great - idea garlic butter! Easy and very tasty.

[lorilei]

Here are some interesting options for your shrimp http://www.cookinglight.com/bbs/smile.gif

MANGO GINGER DIPPING SAUCE

2 c Pureed ripe mangos. (about 2 to 3 mangos)
2 ts Grated, peeled fresh ginger
Marinated in 2 tbs. rice vinegar
4 tb Tabasco Habanero Sauce
1 Clove garlic, chopped
3/4 ts Yellow curry powder
Juice of 1 orange
3 tb Extra virgin olive oil

In a blender, use the puree setting to blend together all ingredients until the sauce is very smooth. Serve at room temperature.
______________________________________

CRANBERRY COCKTAIL SAUCE

1/2 cup ketchup
1/2 cup cranberry sauce
1/4 cup prepared white horseradish

Mix all ingredients until well-blended. Cover: refrigerate several hours before serving. Makes one cup. Serves 8.
_____________________________________

SPICY LEMON COCKTAIL SHRIMP

1 clove garlic, minced
1 green onion, finely chopped
1 tablespoon finely chopped chives
2 tablespoons olive oil
2 tablespoons fresh lemon juice
1 teaspoon Tabasco pepper sauce
2 tablespoon ketchup
2 tablespoon prepared horseradish
1 teaspoon Dijon mustard
salt to taste
2 pounds medium shrimp, cooked, peeled, and deveined

In a large bowl, combine all ingredients, adding shrimp last. Cover and refrigerate 4-6 hours or overnight. Remove to serving bowl and serve with toothpicks.

Makes 8 Servings
___________________________________

SIMPLE MARINATED SHRIMP

2 lb Shrimp peeled and cleaned
1 lemon, thinly sliced
1 onion, thinly sliced
1/2 cup sliced pitted ripe olives
2 T chopped pimiento
1/2 cup Fresh lemon juice
1/4 cup olive oil
1 T wine vinegar
1 clove garlic
1/2 Bay leaf
1 T dry mustard
1/4 tsp Cayenne pepper
1 tsp Salt
Black pepper to taste

Boil shrimp. Drain, peel and clean. Add lemon and onion slices, olives and pimiento. Toss. In second bowl combine remaining ingredients and pour over shrimp. Refrigerate overnight, stirring occasionally. Serve in marinade and have toothpicks for spearing the shrimp.

From River Road Recipes II (The Junior League of Baton Rouge)


[This message has been edited by lorilei (edited 10-24-2000).]

[venus]

bijoux, can I come to your dinner party? Your menu is making me hungry--and I just had lunch!

I was going to suggest a Thai style shrimp with a Lime Leaf and Soy dipping sauce, but I'm not certain that it would go with the other dishes. They seem to be very Mediterranean, which I love. The gourmet store near me does make a spciy cocktail sauce very similar to lorelei's cranberry sauce that is great. They also make one with pureed beets as the base that is my absolute favorite--the regular ketchup kind just doesn't do it for me anymore.

I once had teriyaki grilled shrimp with garlic/lemon butter at a BBQ. It was great.

[Leanne]

What about garlic butter or lemon butter?

[bijoux22]

Thanks for all the great ideas! I spoke with my friends today and they will be bringing the appetizer - a goat cheese tart with winter fruit chutney, and the dessert - pumpkin cheesecake with gingersnap crust and a carmel drizzle. I CAN'T WAIT!! http://www.cookinglight.com/bbs/biggrin.gif

Venus, of course you can join us!

[This message has been edited by bijoux22 (edited 10-25-2000).]