Shellfish with spicy island dip
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Canned crushed tomatoes with added puree |
| ½ | cup | Chopped onion |
| ⅓ | cup | Chopped pimiento-stuffed green olives |
| 2 | Jalapeno chilies; seeded but not | |
| ; deveined, minced | ||
| 1½ | teaspoon | Cider vinegar |
| 12 | Snow crab claws or cooked jumbo shrimp; shelled, deveined | |
Directions
Combine first 5 ingredients in medium bowl. Cover and refrigerate. (Can be prepared 2 days ahead. Keep refrigerated.) Serve shellfish with sauce.
Serves 4.
Bon Appetit August 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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