Pan seared shrimp and raspberry tartar sauce
I had three pounds of jumbo shrimp that I decided to cook for tonight’s dinner. I fried most of them, but I saved out a few to try out a new recipe I thought up the other day. The shrimp turned out great, but I wanted some sort of dipping sauce for them. I plundered through the fridge to see what I had on hand, and I found some raspberry jam, so I decided to make a raspberry tartar sauce. Following are the recipes for the seared shrimp and for the raspberry tartar sauce.
Holle’s Pan Seared Shrimp recipe
- Raw jumbo shrimp
- vegetable oil
- Very fine garlic powder
- 1 tablespoon chopped onion
Directions: Peel shrimp, leaving the last section of shell and the tail intact. Split back with sharp knife and remove vein. Rinse under cool water and dry on paper towels. Make sure the shrimp are very dry!
Drizzle oil in hot iron skillet and drop in shrimp. Sprinkle shrimp with salt, paprika, and garlic salt. Add onions. Cook on high heat until shrimp are brown on both sides.
Holle’s Raspberry Tartar Sauce recipe
- 4 tablespoons lime juice
- 4 tablespoons raspberry jam
- 2 tablespoons sugar
- 1 tablespoon minced onion
- 1 tablespoon apple cider vinegar
- 2 tablespoons mayonnaise
Directions: In a small plastic bowl, combine lime juice, raspberry jam, sugar, onions, and vinegar. Heat in the microwave for one or two minutes, until a syrup has formed. Cool and stir in mayonnaise. Serve as a dipping sauce with the seared shrimp.