For a special party treat, mix up this dip and keep warm in a fondue pot or on a hot tray. It is excellent with cooked shrimp, crab, or chunks of poached fish.
Makes 1 cup dip.
Quick and tasty (the dip, not the shrimp or fish preparation!)
Hot and Cold Appetizers, Section 1, Card 52.
Hot Buttered Seafood Dip
- 1/2 cup butter
- 1/2 cup chili sauce
- 2 teaspoons worchestershire sauce
- 3-4 drops hot pepper sauce
- 1 tablespoon lemon juice
- 2 teaspoons dijon-styled mustard
- 2 pounds cooked shrimp crab, chunked poached fish or fresh oysters.
In a heatproof serving dish, combine butter, chili sauce, worcestershire sauce, hot pepper sauce, lemon juice and mustard. Heat until bubbly.
To serve, place on source of heat and accompany with hot cooked seafood or fresh oysters.
If serving a fin fish as a dip, select one that has a firm flesh, such as halibut or cod. Poach and chill. Remove backbones. Cut into chunks.
To cook green shrimp with shells on, remove vein on back of each shrimp with a toothpick or skewer between segments of the shell. Heat 2 quarts water to boiling. Drop 2 to 2 pounds shrimp in shell into water. Cover. Remove from heat. Allow to stand 10 to 15 minutes until shrimp are pink. Guests can remove shells before dipping into sauce. Provide damp towels or lots of napkins.
To prepare frozen crab legs for serving, cut legs into 2-inch pieces, using heavy knife. They are easier to cut while still frozen. Allow to thaw at room temperature or drop into boiling water and turn heat off. Drain. Pile into bowl for serving. Provide toothpicks or small forks for guests to remove meat from shells.
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