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Prep
Difficulty
Easy
Time
Estimate
45 mins
Start by making a squash puree for the biscuits if not already done. Whip up the Squash Dip next. Prepare the biscuits- start baking. Poach the shrimp and cool. Stir together the pomegranate cocktail sauce. Serve when the biscuits and dip are hot and done.
This gorgeous holiday dip explodes with flavor and is simple to prepare. Creamy cheesy squash and hazelnuts are scented with brown butter sage and sprinkled with pomegranates. The squash is diced and roasted, matching the chunkiness of the nuts and pomegranates, but if pureed squash is more readily available, that will work too.
Pureed squash boosts the nutrients, color and fun in these biscuits. Start with the pureed squash, mashed sweet potatoes or even canned pumpkin instead. Earth Balance is a reasonable substitute for the butter.
A gentle bath in boiling water and cooled off quickly in ice water will create perfect succulent shrimp for dipping in sauces or tossing on salads.
Salt, lemon, bay leaves and white wine are all added to the boiling water. Feel free to skip these additions as the poached shrimp will taste just fine without them.
Tangy pomegranate molasses is substituted for the lemon juice in this homemade, seasonal version of cocktail sauce. If you can’t find pomegranate molasses, lemon juice works well, too. Add as much or as little horseradish as you enjoy. Serve with large shrimp as a snack, appetizer or gourmet lunch.
