Subj : BH&G 3405
To   : All
From : Dave Drum
Date : Fri Jul 23 2021 00:45:44

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Shrimp-Olive Skewers w/Orange-Fennel Salad
 Categories: Seafood, Vegetables, Sauces
      Yield: 4 Servings
 
     24 lg Shrimp in shells (1 3/4 lb)
      2 tb Baking soda
     24    Pimiento-stuffed green
           - olives
           Olive oil
           Salt & ground black pepper
      2 lg Fennel bulbs; each in 8
           - wedges
           Fresh tarragon (opt)
           Easy Make Ahead Dipping
           - sauce

MMMMM-----------------------ORANGE COMPOTE----------------------------
      1    Navel orange
    1/2 c  Sugar
    1/4 ts Salt

MMMMM-----------------------RED PEPPER DIP----------------------------
      2 lg Roasted red bell peppers
      8 oz Dairy sour cream
    1/4 ts (ea) salt and black pepper

MMMMM-------------------MEXICAN COCKTAIL SAUCE------------------------
    1/2 c  Chilli sauce
    1/2 c  Purchased salsa
      1    Lime; juiced
      2 tb Prepared horseradish
 
  MAKE ORANGE COMPOTE: Place orange, quartered, in a food
  processor. Cover and process until finely chopped.
  Transfer to a saucepan; stir in sugar and salt. cool over
  medium-low heat about 15 minutes or until thickened,
  stirring frequently. Remove from heat and transfer to a
  small bowl.
  
  MAKE RED PEPPER DIP: In a blender or food processor,
  combine red peppers, sour cream, salt and ground black
  pepper. Cover and process until mixture is coarsely
  chopped. Transfer to a small bowl.
  
  MAKE MEXICAN COCKTAIL SAUCE: Stir together chilli sauce,
  salsa, lime juice, and prepared horseradish
  
  Thaw shrimp, if frozen. Peel and devein shrimp, leaving
  tails intact if desired. Rinse shrimp.
  
  Stir together baking soda and 1 quart water in a large
  bowl. Add shrimp and soak for 10 minutes; pat dry with
  paper towels. Cover and chill until needed.
  
  On 6 12" to 15" skewers alternately thread 4 shrimp and 4
  olives, leaving 1/4 inch between pieces. Brush lightly
  with oil; sprinkle with additional salt and pepper. Brush
  fennel wedges lightly with oil; sprinkle with additional
  salt and pepper.
  
  On a charcoal grill, place fennel wedges on the rack of
  the uncovered grill directly over medium coals. Grill for
  10 to 12 minutes or just until fennel is tender, turning
  once halfway through grilling. Add shrimp skewers to the
  grill for the last 5 to 8 minutes of grilling or until
  shrimp are opaque, turning once.
  
  If desired, garnish shrimp skewers, and fennel wedges
  with additional tarragon. Serve shrimp and fennel with
  one or more Easy Make-Ahead Dipping Sauces.
  
  Makes: 4 servings
  
  Better Homes & Gardens | December 2016
  
  MM Format by Dave Drum - 28 December 2016
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... A man between two lawyers, is like a fish between two cats.

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