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Pink Panther Shrimps with Pink Sauce


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Pasta | Rice






Pink Panther ShrimpsThis is a very easy way to boil shrimps and render them pink and plump.



4 servings as an appetizer

½ kg big size whole raw frozen or fresh shrimps

1 cup white vinegar

2 cups water

Aromatics such as few white pepper corns, bay leaf, parsley stem

1 tablespoon salt

For pink sauce

1 big red bell pepper

4 to 6 tablespoons mayonnaise

Few drops hot sauce

Salt and freshly ground white pepper


1. Defrost shrimps if frozen in the refrigerator in 1 part milk to 3 parts water.

2. Remove black vein from shrimps.

3. Place vinegar, water, aromatics and salt in a pan over medium heat and bring to the boil.  Simmer mixture few seconds.

4. Add shrimps and cook them 1 to 2 minutes or till just cooked, remove from heat and strain discarding liquid.  Cool shrimps to room temperature.

5. Serve shrimps at room temperature or cold with the pink sauce below

To prepare pink sauce

1. Roast red pepper in 180 C° (375 F°) oven about 30 minutes or till charred and cooked.

2. Peel while still hot, remove seeds, and place in a blender with mayonnaise and hot sauce.  Blend till smooth, season.  Serve at room temperature or cold.


I like to serve this for my family and enjoy peeling the shrimps and dipping it in the sauce.  For guests you may peel the shrimp and remove head.

Shrimps taste better when they are cooked with the skin and head.

Shrimps like other seafood are high in calcium, iodine, and protein. 

They are high in cholesterol but they raise LDL to HDL and they lower triglyceride.

© 2005 Cooking Courses Marlene Matar