On a recent trip to Tuscany, I found new love for sundried tomatoes. So, in order to find new ways to feature this tangy-sweet condiment, I added it to cocktail sauce for my famous Rosemary Shrimp with Sundried Tomato Cocktail Sauce. And just to guild the lily, I add mascarpone cheese to smooth out the consistency.
So for those dinner guest of mine that have been begging for this recipe, feast your eyes on this! I've simplified the recipe so your not measuring teaspoons of horseradish, worcestershire sauce and so on....
I love serving these in my mini asian soup spoons from New York's Chinatown. Just put a dollop of sauce on the bottom, a shrimp perched on top, then a small slice of lemon for garnish. Voila!
Shrimp Marinade:
1 lb. large cooked shrimp, peeled, deveined, chilled
1 sprig rosemary, minced
1 garlic clove, minced
1 pinch salt and fresh ground pepper
1 lemon zested
2-4 tablespoons of extra virgin olive oil
Sundried Tomato Cocktail Sauce:
1 container cocktail sauce
1/2 cup sundried tomato in olive oil, diced
1 8oz container mascarpone cheese
Kosher salt/fresh ground pepper
Marinate cooked shrimp in a ziplock baggie for at least one hour before serving. If left overnight, the EVOO may congeal, so leave out at room temperature before serving.
Mix ingredients for the Cocktail sauce. Add kosher salt and fresh ground pepper to taste. Enjoy.
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