Looking for good, different shrimp sauces

[Robin Garr]

Anybody got favorites, old or new, as an alternative to the traditional tomato-horseradish-tabasco blend? Looking for a smorgasbord of options for a Thanksgiving buffet, so delicious sauces that aren't unreasonably time-and-effort-consuming are a plus.

This is actually a sauce I use for crab cakes, Robin, but I think it would be terrific on shrimp.


Mustard Mayonnaise Sauce
1/4 cup mayonnaise
2 1/2 teaspoons coarse stone-ground mustard
2 teaspoons chopped capers
1/4 teaspoon fresh lemon juice, or to taste
1/4 teaspoon grated horseradish

Anybody got favorites, old or new, as an alternative to the traditional tomato-horseradish-tabasco blend? Looking for a smorgasbord of options for a Thanksgiving buffet, so delicious sauces that aren't unreasonably time-and-effort-consuming are a plus.

What about doing a "deconstructed" gambas al ajillo? Just have the flavored oil in a dish to the side of the shrimp and people can dunk them in. A fancier version would be a variant on oil fondue.

Mark Lipton

Here in Florida we have Key Lime Mustard Sauce which is traditionally served with Stone Crabs. It happens to go great with shrimp. I don't have a recipe handy but I'm sure there are many on the internet.

[Jenise]

Ken got my attention so I searched for a recipe, and found one attributed to Alonzo's Oyster Bar in Key West. Don't take their word for it about belgian endive being the closest thing to arugula (!?!) but everything else looks quite sound.


Key Lime Mustard Sauce
Ingredients:

•2 cups mayonnaise
•1 cup Dijon mustard
•1 tbs. dry mustard
•2 tbs. chopped cilantro
•1 tbs chopped parsley
•Pinch green Tabasco
•Pinch cayenne pepper
•Juice from 4 key limes
Mix all ingredients well. Cover with plastic wrap and refrigerate.

*Arugula is a spicy little leaf, which some describe as bitter and others characterize as having a "peppery-mustardy" flavor. Because it is so potent on its own, it is often mixed with milder greens to produce a nice balanced salad. It can also be sautéed in olive oil. You can substitute most any green for arugula, but the closest matches are Belgian endive, escarole, and dandelion greens.

Joe's Stone Crab House in Miami uses this sauce to accompany their Stone Crab claws.

•1 tablespoon Colman's dry mustard, or more to taste,
•1 cup mayonnaise
•2 teaspoons Worcestershire
•1 teaspoon A-1 sauce
•2 tablespoons light cream
•salt


Drew

Realizing that you might have trouble getting ahold of key lime juice, another option is ordering a prepared key lime mustard sauce by mail. One that is really pretty good and is popular here in Florida can be found at: floribbean.com/gourmet_foods.htm. Serve chilled.

[Robin Garr]

Realizing that you might have trouble getting ahold of key lime juice, another option is ordering a prepared key lime mustard sauce by mail. One that is really pretty good and is popular here in Florida can be found at: floribbean.com/gourmet_foods.htm. Serve chilled.

Thanks, Ken! Perhaps surprisingly, we often see little bags of key limes in Whole Foods and some of its competitors. Thanks for the link, too!

Hopefully you can find some nice wild caught shrimp and not have to settle for the soggy farm raised stuff. It must be my age, but shrimp cocktail without the tomato and horseradish sauce would be a bummer. Particularly for a crowd.

Robin, I just saw this one in the November Bon Appetit and thought of you....They featured it with Peel and Eat Shrimp.

Chipotle Remoulad
1 1/2 cups mayonnaise
3 tablespoons chopped fresh cilantro
2 1/2 tablespoons fresh lime juice
2 chipotle chiles from canned chipotle chiles in adobo, finely chopped
Coarse kosher salt
Freshly ground black pepper


Whisk first 4 ingredients in bowl. Season with coarse salt and pepper. DO AHEAD: Can be made 6 hours ahead. Cover; chill.



Read More http://www.epicurious.com/recipes/food/ ... z15IWGOG2u


Read More http://www.epicurious.com/recipes/food/ ... z15IVhFlk4

Carrie made me think of another option. This is the Shrimp Remoulade recipe from Antoine's Restaurant in New Orleans:

2/3 cup ketchup
1/2 teaspoon powdered mustard
2 Tbs horseradish
1 Tbs worchestershire
1/2 teaspoon Tabasco sauce
1 Tbs minced green onions
1 Tbs minced celery
1 Tbs minced parsley

Combine all ingredients and chill. You would normally blend the shrimp with the sauce, chill it all together and then serve over shredded lettuce. However, I'm sure it would work as a dipping sauce.

I usually offer at parties a seafood platter with these mayo sauces:

Lemon (to mayo add dijon mustard, juice and zest)
Curry (to mayo add good curry powder)
Saffron (to mayo add a pinch of saffron diluted in a little hot water)
Truffles (to mayo add black truffle paste)