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Grilled Shrimp With Red Pepper Dip

From the Editors of Traditional Home

Grilled Shrimp With Red Pepper Dip

Ingredients

  • 2 pounds fresh or frozen extra jumbo shrimp in shells (about 32)
  • 1 tablespoon olive oil
  • 2 red sweet peppers
  • 1 (8-ounce) carton dairy sour cream
  • 1/4 teaspoon salt
  • 1/4 teaspoon coarsely ground black pepper

Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact (if desired). Rinse shrimp; pat dry with paper towels. On skewers*, thread shrimp, leaving 1/4 inch between pieces. Lightly brush with some of the oil; set aside.

If using sweet peppers, halve peppers lengthwise and remove stems, seeds, and membranes. Lightly brush peppers with remaining oil.

For charcoal grill, place shrimp skewers and peppers on rack of uncovered grill directly over medium coals. Grill peppers about 15 minutes or until charred, turning occasionally. Grill shrimp 9 to 11 minutes or until shrimp are opaque, turning once halfway through grilling. (For gas grill, preheat grill. Reduce heat to medium. Place shrimp skewers and peppers on grill rack over heat. Cover and grill as above.)

Wrap peppers in foil; let stand about 20 minutes or until cool enough to handle. Meanwhile, place shrimp skewers on tray. Cover; chill 1 to 24 hours.

Using paring knife, gently and slowly pull skins off peppers.

For dip:
In a blender or food processor, combine peppers, sour cream, salt, and black pepper. Cover and blend or process with a few on/off turns until mixture is coarsely chopped. Transfer to small bowl. Cover and chill 1 to 24 hours.

Serve shrimp with dip. Makes 8 servings.

*Tip: If using wooden skewers, soak them in water at least 30 minutes before grilling; drain before using.

Microwave 5 or 6 lemons at a time on High 1 to 1-1/2 minutes, just until warm to touch. Cut lemons in half and squeeze juice. Discard seeds. Transfer juice and pulp to large pitcher. Repeat with remaining lemons. Stir in cooled syrup and water.

Measure 1-1/2 cups lemonade mixture in 2-cup glass measure. (Stir sliced lemon into remaining lemonade mixture; cover and set aside.) Arrange one sprig of mint per cube in ice-cube tray; pour in 1-1/2 cups lemonade mixture. Freeze lemonade ice-cube tray 4 hours, until firm. Cover; refrigerate lemonade. Pour lemonade into tall glasses over ice cubes. Makes 8 servings.

 

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