Hot Shrimp Hors d’Oeuvre
MAKES ABOUT 8 SERVINGS
Serve this shrimp in a chafing dish along with Spicy Red Sauce for dipping. Make the sauce several hours ahead.
¹/4 cup butter or margarine
1 pound large shrimp, peeled and deveined, with tails intact
2 cloves garlic, minced
1 teaspoon dried dill
Salt to taste
¹/2 cup dry white wine
Spicy Red Sauce (recipe follows)
In a skillet over medium heat, melt butter. Add shrimp, garlic, and dill and cook, turning several times, until shrimp turn pink, about 2 minutes. Season with salt, add wine, and cook 1 minute on low heat. Transfer to a chafing dish to keep warm.
Serve with Spicy Red Sauce.
Spicy Red Sauce ³/4 cup catsup
¹/4 cup bottled chili sauce
2 teaspoons prepared horseradish,
MAKES ABOUT 8 SERVINGS
Serve this shrimp in a chafing dish along with Spicy Red Sauce for dipping. Make the sauce several hours ahead.
¹/4 cup butter or margarine
1 pound large shrimp, peeled and deveined, with tails intact
2 cloves garlic, minced
1 teaspoon dried dill
Salt to taste
¹/2 cup dry white wine
Spicy Red Sauce (recipe follows)
In a skillet over medium heat, melt butter. Add shrimp, garlic, and dill and cook, turning several times, until shrimp turn pink, about 2 minutes. Season with salt, add wine, and cook 1 minute on low heat. Transfer to a chafing dish to keep warm.
Serve with Spicy Red Sauce.
Spicy Red Sauce ³/4 cup catsup
¹/4 cup bottled chili sauce
2 teaspoons prepared horseradish,