Best Ever Shrimp Sauce Recipes

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SHRIMP WITH COCKTAIL SAUCE



Shrimp with Cocktail Sauce image

Provided by Ina Garten

Categories     appetizer

Time 13m

Yield 6 servings

Number Of Ingredients 9

1 lemon
Kosher salt
2 pounds large shrimp in the shell (about 30)
1/2 cup chili sauce (recommended: Heinz)
1/2 cup ketchup (recommended: Heinz)
3 tablespoons prepared horseradish
2 teaspoons fresh lemon juice
1/2 teaspoon Worcestershire sauce
1/4 teaspoon hot sauce (recommended: Tabasco)

Steps:

  • Cut the lemon in half and add it to a large pot of boiling salted water. Add the shrimp and cook, uncovered, for only 3 minutes, until the shrimp are just cooked through. Remove with a slotted spoon to a bowl of cool water. When the shrimp are cool enough to handle, peel and devein them. Keep cold until ready to serve.
  • For the cocktail sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Serve with the shrimp.

BEST EVER SHRIMP SAUCE



Best Ever Shrimp Sauce image

Categories     Sauce     Garlic     Mustard     No-Cook     Cocktail Party     Quick & Easy     Buffet     Horseradish     Mayonnaise     Lime     Hot Pepper     Gourmet

Yield Makes about 1 1/2 cups

Number Of Ingredients 8

1 garlic clove
1 cup mayonnaise
1/2 cup chili sauce (such as Heinz)
1 tablespoon drained bottled horseradish, or to taste
1/2 teaspoon dry mustard, or to taste
1/8 teaspoon cayenne, or to taste
2 teaspoons fresh lime juice, or to taste
Accompaniment: chilled boiled shrimp and/or crudités

Steps:

  • Force garlic through a press into a bowl and stir together with remaining ingredients. Chill sauce at least 4 hours and up to 3 days.
  • Serve sauce with shrimp and/or crudités.

BEST EVER SHRIMP DIP



Best Ever Shrimp Dip image

This creamy shrimp dip is great with chips, crackers or bread. It's always the first thing to go at any party!

Provided by Monica

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Shrimp Dip Recipes

Time 2h10m

Yield 32

Number Of Ingredients 5

1 (8 ounce) package cream cheese, softened
1 cup mayonnaise
¼ cup chopped onion
¼ cup chopped celery
½ pound cooked and peeled shrimp

Steps:

  • In a medium bowl, mix together cream cheese and mayonnaise. Mix in onion, celery and shrimp meat. Cover bowl, and refrigerate before serving.

Nutrition Facts : Calories 82.9 calories, Carbohydrate 0.5 g, Cholesterol 24.7 mg, Fat 8 g, Protein 2.4 g, SaturatedFat 2.4 g, Sodium 80.8 mg, Sugar 0.2 g

THE BEST GARLIC SHRIMP IN THE WHOLE WIDE WORLD



The Best Garlic Shrimp in the Whole Wide World image

Yes, almost the same as my other recipe but 100% better! A little change went a long way. It is the best, I promise! I have NEVER in my life had better shrimp. My whole family was in heaven. OK, enough tooting my own horn!

Provided by Dreamgoddess

Categories     Canadian

Time 25m

Yield 6 serving(s)

Number Of Ingredients 8

25 -30 large shrimp, raw and peeled (or jumbo)
3 tablespoons chopped garlic, fresh (see tip) or 3 tablespoons from a jars (see tip)
1 cup fresh parsley, chopped
2 teaspoons paprika
fresh ground sea salt, to taste (see tip)
fresh ground pepper, to taste
1/2 cup olive oil
2 tablespoons butter

Steps:

  • In a large Ziplock freezer bag, mix everything except the butter and swish it around good to coat all of the shrimp. Or, mix everything in a large bowl and cover TIGHTLY with Saran wrap.
  • Refrigerate for 1 hour.
  • Preheat large heavy bottom pan with the butter in it on medium. Toss shrimp around for about 10 minutes until pink and lightly browned.
  • TIPS: Do not substitute with garlic powder OR dried parsley! Sea salt is stronger than table salt so use less than normal. Table salt can be substituted.
  • Serve with steak or pasta with a white sauce.
  • I KNOW THIS IS VERY SIMILAR TO MY OTHER SHRIMP RECIPE, BUT I MADE IT THIS WAY TONIGHT AND IT WAS SO UNBELIEVABLE THAT I HAD TO POST IT! EVEN BETTER THAN MY OTHER SHRIMP RECIPE!

Nutrition Facts : Calories 222.8, Fat 22.3, SaturatedFat 5, Cholesterol 41.7, Sodium 182.5, Carbohydrate 2.7, Fiber 0.7, Sugar 0.2, Protein 4.1

(SHRIMP) COCKTAIL SAUCE



(Shrimp) Cocktail Sauce image

Make and share this (Shrimp) Cocktail Sauce recipe from Food.com.

Provided by Darlene Summers

Categories     Sauces

Time 5m

Yield 1 1/2 cups

Number Of Ingredients 6

1 cup catsup
1 -2 tablespoon horseradish (to your taste)
1 tablespoon lemon juice
1/2 teaspoon Worcestershire sauce
1/4 teaspoon salt
1 dash pepper

Steps:

  • Mix all ingredients and chill.
  • When ready to serve dip shrimp and enjoy.

SHRIMP COCKTAIL WITH THREE SAUCES



Shrimp Cocktail with Three Sauces image

At your next family dinner, serve shrimp cocktail with not one but three easy, crowd-pleasing dipping sauces-mango-basil, remoulade, and tomato-horseradish.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 20

Coarse salt
1 pound (about 25) large shrimp, heads (optional) and shells on
2 small mangoes, peeled and chopped
1/2 lemon, peeled and rind finely chopped (2 teaspoons)
1 teaspoon fresh lemon juice
1 teaspoon rice vinegar (not seasoned)
1/2 teaspoon salt
Pinch freshly ground white pepper
5 basil leaves, thinly sliced
3/4 cup mayonnaise
3 tablespoons ketchup
1 tablespoon spicy stone-ground mustard, preferably Creole
3 tablespoons finely chopped celery
1 1/2 tablespoons finely chopped fresh parsley
1/2 tablespoon finely chopped scallion
Freshly ground black pepper
1 cup chili sauce, such as Heinz
1/2 cup prepared horseradish
1 tablespoon fresh lemon juice
Freshly ground black pepper

Steps:

  • Make the shrimp: Prepare an ice-water bath. Bring a large pot of generously salted water to a boil. Boil shrimp until opaque, 3 to 4 minutes. Drain, and transfer to ice-water bath to cool. Drain, and refrigerate.
  • Make the mango-basil sauce: Pulse mangoes, lemon rind and juice, vinegar, salt, and white pepper in a food processor until smooth. Fold in basil. (Sauce can be refrigerated for up to 1 day.)
  • Make the tomato-horseradish sauce: Stir together chili sauce, horseradish, and lemon juice. Season with black pepper. (Sauce can be refrigerated for up to 1 week.)
  • Make the remoulade: Whisk together mayonnaise, ketchup, and mustard. Stir in celery, parsley, and scallion. Season with black pepper. Serve immediately (or refrigerate for up to 1 day).
  • Place shell-on shrimp in a large bowl, or peel shrimp and arrange in small serving dishes. Serve with the 3 sauces on the side.

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