Shrimp & Snow Pea Pod w/Current Dip
Brenda Vander Zanden
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- 36 large
- shrimp - cooked, devined, thawed if frozen
- pea pods; washed, drained, & trimmed
- 8 oz
- red current jelly
- 1/4 scant c
- dijon mustard
- boiling salt water for blanching
- ice water
- toothpicks or appetizer picks
1Wash shrimp and drain well.
2Trim pea pods; blanch 1 minute in boiling salted water. Drain and transfer to ice bath
3Combine dijon mustard and current jelly with wire whisk, blend well. Do not refrigerate to keep dip thin.
4Wrap each shrimp with 1 pea pod, overlapping pod ends and securing with toothpick or appetizer pick.
5Arrange on serving platter with dip in center