Sunday Dinner

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Shrimp with a Chipotle Dipping Sauce

Pork Tacos
Chipotle Refried Black Beans

Banana Coconut Cake with a Toasted Coconut Cream Cheese Frosting

This Sunday is a birthday Sunday dinner menu, not an actual birthday (it's later in the week), but we also celebrate birthdays by having a Sunday dinner menu created by the birthday girl or boy.  My middle child, Emma, is turning 11 and this is her menu.  I can't remember a birthday of hers when we didn't have tacos.  She can't get enough of them and none of us are complaining.   

She is my eater that can handle quite a bit of heat, so she chose to start with shrimp and a spicy (but not too spicy for my other children) chipotle dipping sauce.  Pork tacos with all the fixings come next.  It is then finished with a newly designed cake that my daughter (who loves all things monkey) requested.  As much as I would like to share the cake recipe (I will in the future if it turns out as tasty as I think it will), as well as all of the other recipes, it is the appetizer that I am sharing today.  

Shrimp are a favorite come Sunday appetizer hour.  To keep in theme with the menu, I am serving it with a spicy and creamy dipping sauce packed with flavor.  A little chipotle in adobe, roasted red bell pepper, cilantro, garlic, and lime puréed with sour cream and mayonnaise form the body of the sauce.   This sauce is so tasty that the shrimp become merely a vehicle for sauce delivery.  It is simple to prepare and simple enough that my almost 11 year old made it:)  If you want more heat add more chipotle.  If your taste buds are more sensitive, then hold back on the smokey peppers.  Remember, make it for you, make it your own.  

Shrimp with a Chipotle Dipping Sauce
serves 8-10

2 pounds of cooked tail-on shrimp

For the Sauce
1/2 cup sour cream
1/2 cup mayonnaise
1-2 chipotle peppers in adobe sauce
1/2-1 teaspoon adobe sauce
1/4 cup roasted red bell pepper
1/4 cup chopped cilantro
1 clove garlic, chopped
juice of 1/2 lime
pinch of Kosher salt

Place all the ingredients for the sauce in the bowl of a food processor or blender; purée until smooth.   The sauce can be made up to two days ahead and kept in an airtight container in the refrigerator.  Serve with the shrimp.  Enjoy!

Source: The Galley Gourmet

1 comment:

  1. Mom & DadJuly 04, 2011

    Thank you for a wonderful evening last night. We enjoyed celebrating Emma's birthday with you. It was a perfect evening. You are right. The dipping sauce is the star of this appetizer. You might consider serving it with a spoon along with the shrimp!


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