APPETIZER
Serve this appetizer (6 to 8 portions) with Bethel Heights Pinot Gris
Here is a very tasty, simple appetizer, especially if you have small containers of red pepper sauce handy in your freezer. I keep frozen raw shrimp in my freezer at all times since they are so good and quick to fix. The red pepper sauce is adapted from a great restaurant in Nahcotta, Washington, The Ark. I make up a big batch of this sauce when red peppers are in season, because it freezes beautifully.
THE SHRIMP
- 2 lbs large shrimp, 16 to 20 count per pound
- Shell and devein shrimp (rinse in cold water before cooking)
- 3 cups cooking liquid (water, plus any left over white wine you may have)
- 1 1/2 T coarse salt
- 1 T curry powder
- 1 T peeled, chopped ginger
- 1 tsp cumin, ground
- 1 clove garlic, minced
- 1 cup chopped fresh herbs (I used oregano, parsley and chives, since they were up in the garden). Basil would be nice.
Bring liquid, salt, curry powder, ginger, cumin and garlic to a boil. Add herbs and shrimp. Cover and return to boil. Cook 3-5 minutes. Don’t overcook!
Plunge immediately into cold water.
Drain, cover and refrigerate until ready to serve. I freeze broth for future seafood soup.
RED PEPPER SAUCE DIPPING SAUCE:
- 1/4 pound butter
- 6 chopped red bell peppers, seeded and chopped
- 1 T minced garlic
- 4 seeded and coarsely chopped tomatoes
- 2 T Madeira
- 1/4 cup raspberry vinegar
- 4 1/2 tsp chili pepper
- 2/3 cup red currant jelly (add more if you like, up to one cup). I like it more piquant.
- 1/3 cup brown sugar (add more if you like, up to 1/2 cup).
To saucepan, place butter, red peppers, minced garlic and tomatoes. Cook over medium heat for 20 minutes, or until vegetables break down. Add Madeira, raspberry vinegar, and chili pepper. Cook 3 minutes. Add jelly and brown sugar. Cook 5 to 10 minutes until ingredients fully integrate. Puree in food processor. Cool to room temperature.
Sauce also is excellent with halibut or pork tenderloin. Freeze in one cup containers.