"Mr Libido Incognito" > ha scritto nel messaggio
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>
> Grilled Red Pepper Dip with Shrimp
>
> Source: Better Homes and Gardens http://www.bhg.com
>
>
> Makes 8 servings (about 1-1/2 cups dip)
> Prep: 20 Minutes
> Chill: 1 Hour
> Grill: 15 Minutes Peppers; 9 Minutes Shrimp
>
> Ingredients
> 2 pounds fresh or frozen jumbo shrimp in shells (about 32)
> 1 tablespoon olive oil
> 2 medium red sweet peppers or 16 whole green onions, trimmed
> 1 8-ounce carton dairy sour cream
> 1/4 teaspoon salt
> 1/4 teaspoon coarsely ground black pepper
>
> Directions
> 1. Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact,
> if
> desired. Thread shrimp onto eight 8-inch skewers, leaving 1/4-inch space
> between pieces (you should have 3 to 4 shrimp per skewer). Brush lightly
> with some of the olive oil; set aside.
>
> 2. Lightly brush sweet peppers or onions with remaining olive oil. For a
> charcoal grill, grill shrimp skewers and vegetables on the rack of an
> uncovered grill directly over medium coals. Grill shrimp for 9 to 11
> minutes or until shrimp turn opaque, turning once halfway through; grill
> peppers for 15 minutes or until charred, turning occasionally. Grill
> onions
> about 5 minutes or until limp and slightly charred, turning once halfway
> through. (For a gas grill, preheat grill. Reduce heat to medium. Place
> peppers or onions, and shrimp directly over heat. Cover and grill as
> above.) Wrap peppers in foil and let stand about 15 minutes or until cool
> and skin loosens. Remove stems and seeds from peppers. Using a sharp
> paring
> knife, peel peppers. Place shrimp skewers on a tray; cover and chill in
> the
> refrigerator 1 to 24 hours.
>
> 3. In a blender or food processor combine peppers or onions, sour cream,
> salt, and black pepper. Cover and blend or process with a few on/off turns
> to coarsely chop the mixture. Transfer to a small bowl. (Or, coarsely chop
> the vegetables. In a small bowl stir together the sour cream, vegetables,
> salt, and black pepper.) Cover and chill in the refrigerator 1 to 24
> hours.
> Serve dip with shrimp on skewers. Makes 8 servings (about 1-1/2 cups dip).

Is a good recipe but I dont' understand one thing:
You have said at point 2 you must put shrimps in the refrigerator for 1 or
24 hours .
Then, at point 3 you say that minced vegetables and cream must stay in the
refrigerator for 1 to 24 hours, too.
It seams that you put the vegetable cream to refrigerate separating from the
shrimps. Wouldn't be more simple and tasty if you put cream and shrimps
together in the refrigerator for those hours?

Cheers
Pandora
>
>
> --
> The eyes are the mirrors....
> But the ears...Ah the ears.
> The ears keep the hat up.