Name: Shellfish with Spicy Island Dip
Yield: Serves 4
Ingredients: 1 cup canned crushed tomatoes with added puree; 1/2 cup chopped onion; 1/3 cup chopped pimiento-stuffed green olives; 2 jalapeño chilies, seeded but not deveined, minced; 1 1/2 teaspoons cider vinegar; 12 snow crab claws or cooked jumbo shrimp, shelled, deveined

Pack the precooked crab or shrimp and the tangy sauce separately for this starter.

Recipe information

Yield
Serves 4

Ingredients

1 cup canned crushed tomatoes with added puree

1/2 cup chopped onion

1/3 cup chopped pimiento-stuffed green olives

2 jalapeño chilies, seeded but not deveined, minced

1 1/2 teaspoons cider vinegar

12 snow crab claws or cooked jumbo shrimp, shelled, deveined

Preparation

Step 1
Combine first 5 ingredients in medium bowl. Cover and refrigerate. (Can be prepared 2 days ahead. Keep refrigerated.)
Step 2
Serve shellfish with sauce.