Recipe

Tomato Poached Shrimp Recipe

	Crystalwaters / All my dishes 1 year, 1 month ago A popular appetizer on a buffet table but can also be served hot as a main dish over rice. If you don't mind the fuss of peeling the shrimp afterward, poaching them with their shells on really adds to the flavour of the dipping sauce. Prep:25m Cook:20m Servings:10	Crystalwate
	shrimp tomato easy delicious popular

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Ingredients

1 lb fresh or frozen (thawed) large shrimp, peeled and deveined

2 Tbsp olive oil

1/4 cup minced red onion

1/4 cup minced red bell pepper

2 cloves minced garlic

1 1/2 cups tomato juice (or for you Canucks out there, Clamato!)

1/4 cup balsamic vinegar

2 Tbsp minced, seeded jalapeno pepper

3 Tbsp chopped fresh cilantro

2 Tbsp fresh lime juice

1/4 tsp salt

Lime wedges

Directions

Heat oil in a medium saute pan. Add onion, reed pepper and garlic. Cook and stir over medium-high heat for 2 minutes. Add tomato juice, vinegar and jalapeno. Bring to a boil; reduce heat and simmer, uncovered, for 5 minutes. Stir in cilantro, lime juice and salt.

Add shrimp to mixture. Return to a boil then reduce heat again and simmer for about 3 minutes or until shrimp are opaque. Remoe from heat; cool for 5 minutes.

With a slotted spoon, remove shrimp from liquid to a bowl. Cover and refrigerate for about an hour, or up to 4 hours.

For dipping sauce, transfer the liquid mixture to a food processor or blender. Cover and blend until nearly smooth. Return to saucepan and bring to a boil, then reduce heat and simmer for 10 minutes or until reduced to about a cup. Transfer to a bowl and cool then refrigerate.

To serve, arrange shrimp and lime wedges on a platter around the bowl of dipping sauce.

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