Classic Cocktail Sauce

This is the sauce that we make at home for shrimp cocktail. These measurements are guidelines – feel free to add more or less of each ingredient or add a little heat with your favorite hot pepper sauce.

¾ C ketchup

2 Tbsp prepared horseradish

1 tsp worcestershire sauce

Juice of ½ – 1 lemon

Freshly ground pepper to taste

 

Spicy Thai Mango Sauce

This sauce goes great with both steamed shrimp and coconut shrimp.

1 cup fresh mango, roughly chopped

2 Tbsp chopped cilantro

2 Tbsp chopped red onion

1 Tbsp fish sauce

1 Tbsp sriracha (use more or less to taste)

1 tsp chopped red chili

pinch of dried mint (optional)

2-3 Tbsp coconut milk

Place all ingredients, except coconut milk, in food processor or blender. Process until smooth and adjust salt and spice to taste. Add coconut milk to reach desired sauce consistency. Set aside in fridge for at least 30 minutes to allow flavors to meld.

 

Creamy Dill Sauce

This is a refreshing sauce for dipping shrimp, but also goes well with salmon and other fish.

¾ C sour cream

2 tsp dijon mustard

1 small garlic clove, minced (or ¼ – ½ tsp garlic powder)

2 ½ Tbsp finely chopped fresh dill

1 lemon, zested and juiced

2 Tbsp milk

½ tsp sugar (optional)

salt to taste

Place all ingredients in a bowl and mix well. Adjust consistency with additional milk and/or lemon juice. Set aside in fridge for at least 30 minutes to allow flavors to meld.

 

Easy Romesco Sauce

Traditionally, this sauce is made with nuts, different types of spanish peppers, spices and bread and can be a bit time consuming to prepare. This version takes only 5 minutes and you should have most of the ingredients already in your pantry. This is also a great sauce for grilled meats or pasta.

1 12-oz jar roasted red peppers

4-5 whole plum tomatoes, seeded (canned is fine)

1 C raw almonds

¼ C fresh flat leaf parsley

1-2 Tbsp olive oil

1 tsp salt

2 cloves garlic

½ tsp ground cumin

½ tsp ground coriander

Juice of half a lemon

 

Place all ingredients in a blender (a food processor just doesn’t quite do it for this sauce) and pulse until desired texture is reached. Add more salt, olive oil and/or lemon juice as desired.