In an attempt to broaden my 14 year old’s seafood palate, I decided to cook tuna last week. Unfortunately, the fish counter that I visited had none available, so I went with her current favorite fish, salmon, and jumbo shrimp. Shrimp is a type of seafood that she doesn’t like, but the rest of us do. I figured if I got her to try it again, it may start to be a seafood item that she likes. She adores coconut, so I thought some coconut shrimp might do the trick.
Apparently, the lure of a coconut coating isn’t enough to convince her that the texture of shrimp isn’t odd. She did eat a few bites of one shrimp, but then graciously left the rest for us. We like shrimp and coconut, so we were more than delighted to eat it.
To my mind, shrimp served in this cocktail sort of fashion begs to be dipped. We didn’t have any pre-made cocktail sauce at home, but as it is simple to make your own, I wasn’t worried. I thought I would try using some of our homemade peach jam for sweetness in the sauce. Also, it felt like a way of challenging my almost 16 year old. He declares that he doesn’t like peaches, but I was pretty sure he would eat them in this format.
Guess what? I was right.
- 2 Tb. peach jam
- 2 Tb. cider vinegar
- 4 Tb. ketchup
- 4-7 dashes hot sauce
- Combine jam and vinegar in a small microwave safe bowl. Heat for 20 seconds to allow jam to liquify. Add ketchup and stir to combine. Add hot sauce, determining amount by your heat preference. Stir. Cover and refrigerate until chilled, about 45 minutes.