Shrimp Sauce Recipes

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SHRIMP SAUCE



Shrimp Sauce image

Perfect sauce for shrimp or any other seafood that is easy and fast to make! It is for sure a 5 star when you try it!

Provided by FoOdCrAzE

Categories     Low Protein

Time 2m

Yield 5-15 serving(s)

Number Of Ingredients 7

1/2 cup chili sauce
1/2 cup ketchup
2 tablespoons lemon juice
1 -2 tablespoon prepared horseradish
1 dash Worcestershire sauce
3 drops hot sauce
salt

Steps:

  • Blend all ingredients together.
  • Perfect with shrimp or any other seafoods.

EASIEST MINUTE SHRIMP SAUCE



Easiest Minute Shrimp Sauce image

Delicious shrimp sauce for eggs, rice dishes, or any other dish you want!

Provided by sal

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 15m

Yield 6

Number Of Ingredients 5

2 tablespoons butter
2 tablespoons all-purpose flour
1 (10.75 ounce) can condensed cream of shrimp soup
10 ¾ fluid ounces milk
½ cup Cheddar cheese, shredded

Steps:

  • In a medium saucepan, melt butter and stir in the flour. Pour in soup, milk and cheese. Stir until well blended.
  • Heat over medium heat until thickened.

Nutrition Facts : Calories 153.7 calories, Carbohydrate 8 g, Cholesterol 33.2 mg, Fat 10.9 g, Fiber 0.2 g, Protein 6.1 g, SaturatedFat 6.9 g, Sodium 516.6 mg, Sugar 2.9 g

SHRIMP SAUCE RECIPE



Shrimp Sauce Recipe image

Learn how to prepare a sauce for all your favorite shrimp dishes.

Provided by G. Stephen Jones

Categories     Sauces

Time 20m

Number Of Ingredients 7

1½ tablespoons butter
4 medium shrimp (cleaned and diced)
1½ cups fish Veloute sauce
¼ cup heavy cream
½ cup fish stock
salt and pepper (to taste)
cayenne pepper (to taste)

Steps:

  • In a medium sized saucepan, heat the butter and quickly sauté the shrimp. Remove the shrimp and reserve.
  • Add the fish Velouté, heavy cream and fish stock.
  • Reduce sauce to desired thickness being sure to stir consistently.
  • Return the shrimp to the sauce.
  • Season with the salt and peppers and serve.

SHRIMP SAUCE



Shrimp Sauce image

Provided by Food Network

Categories     appetizer

Yield 4 servings

Number Of Ingredients 9

3 tablespoons butter
1 cup sliced mushrooms
3 tablespoons flour
1 tablespoon tomato paste
1 1/2 cups liquid: 1/2 cup each of fish and chicken stock and milk
Salt and pepper
1 pound (net) peeled, deveined shrimp, steamed through, coarsely chopped
Milk or heavy cream to thin if needed
1/4 cup or more of snipped chives for garnish

Steps:

  • In small saucepan heat butter. Add mushrooms and cook for 3 to 4 minutes or until softened. Whisk in flour and cook for a couple of minutes to cook out the raw flour taste. Whisk in the tomato paste, then the liquid and bring to a simmer for a couple of minutes. Season with salt and pepper.
  • Stir in shrimp, cover and simmer a minute just until cooked through. Whisk in additional milk or heavy cream to adjust the consistency. Finish with chives, and adjust the seasoning. Spoon this over hot biscuits and serve with steamed snow or sugar snap peas.

SHRIMP SAUCE FOR PASTA



Shrimp Sauce for Pasta image

Make and share this Shrimp Sauce for Pasta recipe from Food.com.

Provided by Rumrill

Categories     Healthy

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1 1/2 lbs medium shrimp, peeled and deveined (about 10-13 per serving)
4 garlic cloves, minced
1/4 cup parsley, chopped
1/3 cup white wine
1 teaspoon butter
2 tablespoons olive oil (light oil)
1/4 cup water (reserved from pasta)
1/4 cup parmesan cheese, grated
salt and pepper
2/3 lb pasta (linguini is the classical pasta, but it's up to you)

Steps:

  • Heat a large pot of water to the boil, add 1 tsp salt and pasta (cooking time about 11 minutes), then start your sauce.
  • When pasta is done, usually at the most critical point of cooking the sauce, reserve 1/4 cup of pasta water, and drain the pasta.
  • Put butter and olive oil into a large frying pan over medium-high heat and add the garlic when the butter melts.
  • Cook garlic, stirring constantly, until it becomes soft, but not browned at all, about 3-4 minutes.
  • Add shrimp and briefly stir into the oil, then add the parsley, stir again and add the wine, half the pasta water and a good grind of pepper.
  • Reduce heat to medium and cook, stirring occasionally, until the shrimp are just done.
  • Add the pasta and Parmesan cheese to the shrimp pan and toss thoroughly.

Nutrition Facts : Calories 520.1, Fat 12.4, SaturatedFat 3, Cholesterol 222.9, Sodium 1077.9, Carbohydrate 60.3, Fiber 2.6, Sugar 2.3, Protein 35.9

JAPANESE SHRIMP SAUCE I



Japanese Shrimp Sauce I image

This is the shrimp sauce found in Japanese steakhouses. It is sweet and pinkish-orangish in color. You can substitute fat-free mayo, butter, and 0-calorie sugar, and it still tastes great.

Provided by Lime

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 5m

Yield 12

Number Of Ingredients 6

1 cup mayonnaise
3 tablespoons white sugar
3 tablespoons rice vinegar
2 tablespoons melted butter
¾ teaspoon paprika
⅜ teaspoon garlic powder

Steps:

  • In a small bowl, combine mayonnaise, white sugar, rice vinegar, melted butter, paprika and garlic powder. Mix well, cover and refrigerate.

Nutrition Facts : Calories 161.4 calories, Carbohydrate 3.8 g, Cholesterol 12.1 mg, Fat 16.5 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 3.4 g, Sodium 117.8 mg, Sugar 3.4 g

SOLE WITH SHRIMP SAUCE



Sole with Shrimp Sauce image

"I found this recipe 30 years ago when my husband was in the Army. I tweaked it to cut down on butter and flour, but it's as good as the original. We love it and eat it often." -Laura McDowell, Lake Villa, Illinois

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 15

1-1/2 pounds sole fillets
1/4 teaspoon each salt, paprika and coarsely ground pepper
3/4 pound sliced fresh mushrooms
SAUCE:
1-1/2 teaspoons grated onion
4-1/2 teaspoons butter
4 teaspoons all-purpose flour
1/4 teaspoon each salt, paprika and coarsely ground pepper
3/4 cup fat-free milk
1/4 cup reduced-sodium chicken broth
3/4 pound cooked medium shrimp, peeled and deveined
4 tablespoons grated Parmesan cheese, divided
1 teaspoon minced fresh parsley
1/4 teaspoon dried basil
1/8 teaspoon cayenne pepper

Steps:

  • Place fillets in a 15x10x1-in. baking pan coated with cooking spray; sprinkle with seasonings. In a large nonstick skillet coated with cooking spray, cook mushrooms over medium heat until tender. Spoon over fish. , Bake at 350° for 10-15 minutes or until fish flakes easily with a fork. Meanwhile, in the same skillet, cook onion in butter over medium heat until tender. Stir in the flour, salt, paprika and pepper until blended. , Gradually stir in milk and broth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the shrimp, 3 tablespoons cheese, parsley and basil; heat through. Spoon sauce over fish; sprinkle with cayenne and remaining cheese.

Nutrition Facts : Calories 338 calories, Fat 9g fat (4g saturated fat), Cholesterol 224mg cholesterol, Sodium 741mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 1g fiber), Protein 52g protein. Diabetic Exchanges

SHRIMP IN CREAM SAUCE



Shrimp in Cream Sauce image

Looking for an extra-special Christmas Eve entree to delight your busy crowd? My family always manages to make time for this rich shrimp dish. We enjoy it over golden egg noodles.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 10

2 tablespoons butter, melted
1/3 cup all-purpose flour
1-1/2 cups chicken broth
4 garlic cloves, minced
1 cup heavy whipping cream
1/2 cup minced fresh parsley
2 teaspoons paprika
Salt and pepper to taste
2 pounds large uncooked shrimp, peeled and deveined
Hot cooked noodles or rice

Steps:

  • In a small saucepan, melt butter; stir in flour until smooth. Gradually add broth and garlic. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in the cream, parsley, paprika, salt and pepper., Butterfly shrimp, by cutting lengthwise almost in half, but leaving shrimp attached at opposite side. Spread to butterfly. Place cut side down in a greased 13-in. x 9-in. baking dish. Pour cream sauce over shrimp. Bake, uncovered, at 400° for 15-18 minutes or until shrimp turn pink. Serve with noodles or rice.

Nutrition Facts : Calories 240 calories, Fat 15g fat (9g saturated fat), Cholesterol 216mg cholesterol, Sodium 410mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 20g protein.

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.

SHRIMP SAUCE



Shrimp Sauce image

Provided by Molly O'Neill

Categories     condiments

Time 1h25m

Yield 1 1/2 cups

Number Of Ingredients 13

2 tablespoons olive oil
Shells from 3 pounds medium shrimp (use the shrimp for another dish)
1 medium onion, chopped
1 carrot, chopped
1 stalk celery, chopped
1 sprig thyme
1 clove garlic, smashed
2 small tomatoes, chopped
3 cups homemade or low-sodium chicken stock
1/2 cup brandy
1/2 cup white wine
Kosher salt
4 tablespoons ice-cold unsalted butter

Steps:

  • Heat the oil in a large, heavy pot over medium-high heat. Add the shrimp shells and cook, stirring, until they turn golden brown, about 8 minutes. Lower the heat to medium.
  • Add the onion, carrot, celery, thyme and garlic to the pot. Cook, stirring occasionally, until the vegetables begin to soften, about 6 minutes. Add the tomatoes, stock, brandy and wine. Simmer, uncovered, for 1 hour.
  • Pass the liquid through a strainer and discard the solids. Pour the liquid into a saucepan and simmer until reduced to 1 1/2 cups. Season with salt to taste. Remove from the heat. Add the butter 1 tablespoon at a time, whisking constantly until all of the butter has been incorporated and the sauce is the consistency of heavy cream. Strain and set aside. Serve with sturgeon and spring vegetables (see above).

Nutrition Facts : @context http, Calories 409, UnsaturatedFat 13 grams, Carbohydrate 13 grams, Fat 26 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 11 grams, Sodium 1108 milligrams, Sugar 5 grams, TransFat 1 gram

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