Shrimp dipping sauce recipes

Boiled shrimp

Pour 2 inches of water into a large saucepan fitted with a steamer basket and bring to a boil. Add 1½ lbs (600 g) peeled, large shrimp (leave the tails on), cover, and cook for 2-4 minutes until opaque (they will continue to cook after you remove them from the heat). Arrange on a plate and refrigerate until chilled, but no more than 4 hours. Serve with your choice of sauce.

Chipotle sauce

In a bowl, combine 2/3 cup ketchup, 3 tablespoons horseradish, 2 teaspoons finely grated shallots, 1-1 1/2 teaspoons chipotle hot sauce, 1 teaspoon apple cider vinegar, and 1/4 teaspoon Worcestershire sauce; season with salt and pepper. Refrigerate at least an hour before serving.

Soy-ginger sauce

In a bowl, combine 1/3 cup lightly salted soy sauce, 3 tablespoons finely chopped cilantro, 1 chopped green onion, the juice of 1 lemon and 1 lime, 1 tablespoon finely grated ginger, 1 teaspoon dark sesame oil, 1/4 teaspoon each sugar and finely grated garlic, and 3 tablespoons water. Refrigerate at least an hour before serving.

Creamy mustard sauce

In a bowl, combine 2/3 cup mayonnaise, 1/4 cup heavy cream, 1 tablespoon each lemon juice, whole grain mustard, mustard powder, and 1/4 teaspoon Worcestershire sauce; season with salt and pepper. Refrigerate at least an hour before serving.

Salsa Verde

In a small skillet, heat 3 tablespoons olive oil, 3 whole garlic cloves, 1/2 teaspoon each red pepper flakes, and salt over medium heat until the garlic is golden; let cool. Puree with 1 cup chopped parsley, 1/2 cup chopped basil, 2 teaspoons chopped oregano, and 1 1/2 tablespoons red wine vinegar until almost smooth. Season with salt.

Vinaigrette sauce

In a bowl, whisk together 1/3 cup champagne vinegar, 1/3 cup olive oil, and 2 tablespoons chopped shallots. Lightly crush 1 teaspoon pink peppercorns with the flat side of a knife; stir into the sauce and season with salt.




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