Yesterday was a big sport games day in our household. Between our favored football team’s game at 4:00 and the World Series at 8:30, there was going to be a lot of time spent watching tv and eating snacks.
We created a menu that would please all of the eaters. There were homemade pita chips, veggies, and Southwest dip. We had a tray of fresh mozzarella, prosciutto, capicola, and melba rounds. Finally, cocktail shrimp rounded out our menu, as it was easier than cooking shrimp. Unfortunately, when we did our shopping, we thought we had cocktail sauce at home. To my dismay, there was none to be found in the refrigerator or the pantry.
A creamy ginger wasabi sauce was produced as a replacement. However, I knew that wouldn’t work for all of the eaters. Thinking about various ingredients that were available, I arrived at a recipe that sounded tasty and would be quick to make. The shrimp dip was well-received and should become a requested snack item. As a note, this recipe can be made with other jellies, such as boysenberry or black currant jelly.
- 1/2 cup ketchup1/2 cup seedless raspberry preserves
- 1 – 2 teaspoons hot sauce, depending on taste
- Combine ketchup and preserves in a microwavable bowl.
- Cover, place in microwave, and cook on high for 1 minute.
- Remove and stir.
- Return to microwave for additional cooking until mixture is smooth.
- Add hot sauce and stir well.
- Cover and chill for 2 or more hours.
- Serve cold with shrimp.
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