Prep: 30 min. Cook: 15 min. Makes: 32 appetizers (2 cups sauce)
- 1 pkg. (9 oz.) refrigerated spinach tortellini
- 1 pkg. (8 oz.) cream cheese, softened
- 1/2 c. sour cream
- 1/4 c. fresh basil leaves
- 1/4 c. oil-packed sun-dried tomatoes
- 1/4 c. 2% milk
- 1/4 c. reduced fat mayonnaise
- 2 garlic cloves
- 1/2 tsp. Louisiana-style hot sauce
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 2 Tbs. olive oil
- 1 lb. peeled and deveined cooked med. shrimp
- 32 frilled toothpicks
- Cook tortellini according to package directions. Meanwhile, combine cream cheese, sour cream, basil, tomatoes, milk, mayonnaise, garlic, hot sauce and pepper in a food processor; cover and process until blended. Transfer to a small bowl. Chill until serving.
- Drain tortellini. Drizzle with oil; toss to coat. Thread tortellini and shrimp onto toothpicks. Serve with sauce.
NOTE: How to peel & devein shrimp.
1 Pull off the head (if it is still attached) and legs.
2 Starting with the head end, pull off the outer shell. Depending on how you intend to present the shrimp, you can keep the last segment of shell and the tail tip on, for decorative purposes. Place shells in a plastic bag, securely close, and either discard or freeze for making shellfish stock.
Alternatively, you can leave the shell on and use a pair of kitchen scissors to cut along the outer edge of the shrimp's back, cutting the shell so you can get to the vein. The shells hold a lot of flavor, so there is something to be said for cooking shrimp with their shells on.
3 Using a small paring knife, cut along the outer edge of the shrimp's back, about 1/4-inch deep.
4 If you can see it, remove and discard the vein the runs along right under the surface of the back, with your fingers or the tip of your knife. If you can't see the vein, don't bother with it.
Return the peeled and deveined shrimp to your bowl of ice or ice water until you are ready to cook.
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