Shellfish with spicy island dip

Yield: 1 servings

Measure Ingredient
1 cup Canned crushed tomatoes with added puree
½ cup Chopped onion
⅓ cup Chopped pimiento-stuffed green olives
2 \N Jalapeno chilies; seeded but not
\N \N ; deveined, minced
1½ teaspoon Cider vinegar
12 \N Snow crab claws or cooked jumbo shrimp; shelled, deveined

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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