Wednesday, April 16, 2014

Garlic Shrimp with Tangy Tomato Dippin' Sauce

I am a true lover of seafood. Any way, any type. Sometimes I crave seafood. That's what makes this recipe so darn unique. You are going to be surprised at this sauce. It is AMAZING. Dorot made it easier for me. The marinade for the shrimp can easily be adapted for chicken. The dippin' sauce was originally supposed to be warm, but I fell in love with it at room temp! I am not lying, it is so good that I will be making this for all of my seafood plates. I can envision it on the top of a just-shucked oyster and, of course, as a dip for my Clams Casino. It, along with these shrimp, made me a very happy camper for a few hours. I have to taste while going along, you know!! Please enjoy this, and please enjoy the simplicity of using Dorot products. Pop a cube, season, cook, and devour.

Garlic Shrimp with Tangy Tomato Dippin' Sauce
by Traci
adapted from Food & Wine Ginger-Garlic Shrimp with Tangy Tomato Sauce by Kerry Simon

Shrimp Marinade:
2 pounds large shelled shrimp (I left the tails on)
1/2 cup olive oil
2 cubes Dorot Crushed Garlic (= 2 cloves)
1 cube Dorot Chopped Basil (= 1 teaspoon)
2 Tablespoons fresh lemon juice
2 teaspoons salt
1 teaspoon red pepper flakes

Mix all the marinade ingredients into a zip lock bag. Add shrimp. I let mine marinate overnight. It will be good at the 2-3 hour mark.

Dippin' Sauce:
1 Tablespoon olive oil
1 Tablespoon crushed ginger
2 cubes Dorot Crushed Garlic (= 2 cloves)
1 Tablespoon lime juice
1 teaspoon salt
1 can chopped tomatoes
2 cubes Dorot Chopped Cilantro (= 2 teaspoons)

In a medium sauce pan heat oil. Add all of the ingredients EXCEPT tomatoes and cilantro. Cook over a medium heat for about 3 minutes. Let all of the flavors mingle and become friends. Add tomatoes. Cook until thickened a bit. I did crush mine a little. Take off of heat. Let stand for a bit. Add Cilantro and stir. It's so good at room temperature and chilled overnight was awesome.

The shrimp can be cooked on any medium you want. They are seasoned up very well. You can grill them, stir fry them, and even just pan fry. I did mine on an indoor grill.

As with anything that I cook---any and all adaptations can be done! Recipes are just a building block. Make them your own.

No comments:

Post a Comment