Tartar Seafood Sauce Salad Recipes

TARTAR SAUCE I

Tartar Sauce I image

Simple tartar sauce for deep fried seafood. It is better if prepared several hours before you will be using it, but it can be used immediately. Store for up to 3 days in the refrigerator.

Provided by Bob Cody

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Tartar Sauce

Time 1h10m

Yield 6

Number Of Ingredients 5

Ingredients

1 cup mayonnaise
1 tablespoon sweet pickle relish
1 tablespoon minced onion
2 tablespoons lemon juice
salt and pepper to taste

Steps:

In a small bowl, mix together mayonnaise, sweet pickle relish, and minced onion. Stir in lemon juice. Season to taste with salt and pepper. Refrigerate for at least 1 hour before serving.

Nutrition Facts : Calories 268.4 calories, Carbohydrate 2.6 g, Cholesterol 13.9 mg, Fat 29.1 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 4.4 g, Sodium 228.7 mg, Sugar 1.3 g

FAT FREE TARTAR SAUCE

Fat Free Tartar Sauce image

This is a wonderful creamy tartar sauce. Reduced fat mayonnaise can be substituted for the fat free mayonnaise.

Provided by CARALUCY

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Tartar Sauce

Time 10m

Yield 12

Number Of Ingredients 4

Ingredients

½ cup fat-free mayonnaise
2 tablespoons sweet pickle relish
1 large green onion, chopped
1 ½ teaspoons red wine vinegar

Steps:

Mix together the mayonnaise, sweet pickle relish, green onion, and red wine vinegar. For best results, refrigerate for 1 hour before serving.

Nutrition Facts : Calories 10.8 calories, Carbohydrate 3.1 g, Fiber 0.1 g, Sodium 90.6 mg, Sugar 2.1 g

TARTAR / SEAFOOD SAUCE SALAD

Tartar / Seafood Sauce Salad image

I used finely chopped Aristrocrat pickles Recipe #44029 for the relish and Hot As Hell Habanero Zucchini Jelly Recipe #95424 but use any of your favorite pepper jelly recipes. Serve with seafood of choice or use as a dressing for a tuna or crab salad.

Provided by Rita1652

Categories Sauces

Time 10m

Yield 24 serving(s)

Number Of Ingredients 9

Ingredients

1 cup mayonnaise
1 tablespoon finely minced cilantro (or parsley)
1/4 cup prepared pepper jelly
1 dash black pepper
3 tablespoons sweet pickle relish
1/4 cup minced sweet onion
2 tablespoons lemon juice
1/4 cup finely chopped celery (optional)
salt and pepper

Steps:

Mix all above and serve with crab cakes, shrimp or fried fish.

Nutrition Facts : Calories 51.2, Fat 3.3, SaturatedFat 0.5, Cholesterol 2.5, Sodium 86, Carbohydrate 5.8, Fiber 0.1, Sugar 2.9, Protein 0.1

KUNG PAO SHRIMP

Kung Pao Shrimp image

The name of this dish is now written in English as gong bao shrimp, and this recipe takes inspiration from the American Chinese versions that come from the Sichuan Province of China. Here, flashes of chile heat shine in a glossy swirl of a salty, sour and sweet sauce. With a confetti blend of shrimp, peppers and peanuts, each mouthful is a little spicy and chewy, savory and crisp. The deep malty tang comes from Chinkiang vinegar, a jet-black condiment from China that is traditionally fermented from grains and aged in clay. It's key to this dish and also delicious for dipping dumplings, saucing noodles and dressing vegetables. (Balsamic vinegar, similarly fermented and aged from grape juice in barrels, is a fun, fruity substitute.) With both vegetables and protein, this one-wok stir-fry is a complete meal with steamed rice.

Provided by Genevieve Ko

Categories weeknight, seafood, main course

Time 15m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 pound peeled and deveined medium shrimp, thawed if frozen
2 tablespoons Shaoxing wine or dry sherry
2 teaspoons cornstarch
Salt
2 tablespoons granulated sugar
3 tablespoons soy sauce
2 tablespoons Chinkiang (black) vinegar or balsamic vinegar
1/2 teaspoon Sichuan peppercorns, coarsely ground, plus more to taste
1 red or orange bell pepper
5 garlic cloves
1/4 cup neutral oil, such as grapeseed
1/2 cup unsalted roasted peanuts
3/4 cup small dried red chiles (23 grams; see Tip)
3 large scallions, cut into 1/2-inch lengths

Steps:

Mix the shrimp, Shaoxing wine, 1 teaspoon cornstarch and a pinch of salt in a bowl until the shrimp are evenly coated. Let stand while you prepare the other ingredients.
Stir the sugar, soy sauce, vinegar, Sichuan pepper and remaining teaspoon cornstarch in a separate bowl. Dice the bell pepper and thinly slice the garlic. Have all your ingredients ready next to the stove.
Heat the oil in a wok or large skillet over medium-high heat for 15 seconds. Add the peanuts and stir until browned in spots, 30 to 60 seconds. Add the bell pepper and garlic, and sprinkle with salt. Cook, stirring, until the pepper is bright and the garlic starts to become translucent, about 30 seconds. Add the chiles and stir well, then add the shrimp with its marinade. Cook, stirring occasionally, until the shrimp are curled and just opaque, 2 to 3 minutes.
Add the scallions and stir until glossy, about 15 seconds, then add the sauce. Cook, stirring, until the sauce thickens and coats everything evenly, about 1 minute. If any of the starchy sauce has stuck to the bottom of the pan, add a splash of water and scrape up any browned bits. Taste and add more Sichuan pepper if you'd like. Immediately transfer to a dish and serve hot.

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