Thursday, September 15, 2011

Shrimp Sauces with a Twist

One of my absolute biggest pet peeves in a kitchen is over-cooked shrimp! You can go from a succulent delicacy to a rubbery puck in just a matter of seconds. My tip is never to walk away when you are cooking shrimp. Always keep an eye on your dish and it is always best to remove the food from the heat a few seconds before it is done, as the residual heat will continue to cook the food as it rests.

Shrimp 1-2-3

Bring a large pot of heavily salted water to a boil, add shrimp, peeled or unpeeled, wait about 3 minutes or just until the shrimp turn pink, and drain. Serve warm, or shock in ice water and chill.

Here are some fabulous dipping sauce recipes from Southern Living Magazine:



3/4 cup sour cream
1/2 cup firmly packed fresh parsley leaves
1/2 cup mayonnaise
1 green onion, chopped
1 tablespoon firmly packed fresh dill leaves
1 tablespoon firmly packed fresh tarragon leaves
2 teaspoons lemon zest
1 tablespoon lemon juice
1 garlic clove
1/2 teaspoon salt
1/4 teaspoon pepper
Garnish: fresh dill sprig


Process first 11 ingredients in a food processor or blender 30 seconds or until smooth, stopping to scrape sides as needed. Cover and chill 1 hour before serving. Garnish, if desired. Store in refrigerator up to 1 week.


Mignonette is a clasic french vinegar-based sauce traditionally served with oysters. We gave it a Southern spin by adding a barbecue base with a touch of horseradish.


1 cup apple cider vinegar
1/4 cup ketchup
3 tablespoons brown sugar
1 tablespoon coarse-grained Dijon mustard
2 shallots, minced
2 teaspoons horseradish
1/2 teaspoon salt
1/4 to 1/2 tsp. dried crushed red pepper


Bring all ingredients to a boil in a medium-size nonaluminum saucepan over medium heat; reduce heat to low, and simmer, stirring occasionally, 5 minutes. Remove from heat, and let stand 30 minutes. Cover and chill 2 hours before serving. Store in refrigerator up to 2 weeks.

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