Shrimp & Snow Pea Pod w/Current Dip

★★★★★ 1 Review
bkvander avatar
By Brenda Vander Zanden
from Manawa, WI

4-ingredient wonder recipe. The dip enhances the sweet pea pods and succulent shrimp.

serves 12
prep time 30 Min
method Refrigerate/Freeze


  •   36 large
    shrimp - cooked, devined, thawed if frozen
  •   36
    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

How To Make

  • 1
    Wash shrimp and drain well.
  • 2
    Trim pea pods; blanch 1 minute in boiling salted water. Drain and transfer to ice bath
  • 3
    Combine dijon mustard and current jelly with wire whisk, blend well. Do not refrigerate to keep dip thin.
  • 4
    Wrap each shrimp with 1 pea pod, overlapping pod ends and securing with toothpick or appetizer pick.
  • 5
    Arrange on serving platter with dip in center

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