the Lake Kitchen

Shrimp Saute with a Herb Yogurt Sauce

This appetizer is perfect to make ahead. The sauce can be made and stored in the fridge up 2 days in advance. Saute the shrimp and keep in the fridge for up to1 day.
Make sure to keep the sauce chilled when serving. I like to fill a freezer safe bowl with water and place a smaller metal bowl inside the bowl filled with water, place in the freezer over night or until frozen solid. Place the dip in the frozen bowls and serve.

Ingredients

• 2 pounds shrimp, peeled and de-veined
• 2 Tablespoons butter
• salt and pepper

Directions

1. Place a large sauté pan over medium-high heat. Add butter and allow to melt.
2. Add shrimp to the melted butter and sauté for about 5 minutes, you want them to be curled up, firm and pink.
3. Remove from the sauté pan and serve or keep in the fridge until ready to serve.

Herb Yogurt Sauce

Ingredients

• 1 small clove garlic
• 1/4 cup yogurt
• 2 cups mayo
• 4 sprigs of chives
• 4 large basil leafs
• 1/4 teaspoon lemon juice
• 1/4 teaspoon sugar
• 1/4 teaspoon paprika

Directions

1. Place all of the ingredients in the bowl of a food processor, blend until well combined.
You might also like:

• 
  Shrimp Surf Kabobs
• 
  Herb and Parmesan Toast Points
• 
  Goat Cheese Bruschcetta with Blueberry Compote
• 
  Sweet and Sour Chicken Meatballs
• 
  Golden Parmesan Potato Slices with Golden Honey Mustard Dip
• 
  Christmas Crudites
• Tags: appetizer
,
• Fox Q13
,
• Recipes
,
• shrimp
,
• shrimp recipe