Asian Shrimp Cocktail Sauce
- Ready In:
- 15mins
- Ingredients:
- 6
- Yields:
-
1.5 cups
- Serves:
- 12
ingredients
- 236.59 ml mayonnaise
- 59.14 ml apricot preserves
- 14.79 ml soy sauce
- 14.79 ml Dijon mustard
- 1 fresh garlic clove, minced
- 2.46 ml fresh ginger, ground
directions
- Blend all ingredients and refrigerate for at least one hour prior to serving on the side with either cocktail or grilled shrimp.
- NOTE: this blend can also be used as a "mop sauce" for grilled shrimp on skewers.
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Reviews
-
I just read this in a post, had everything to make it and cut it down to 3 servings as an appetizer for toonight. This went together in about two minutes, the time to press the garlic. Very tasty, very nice. We had it with imitation crab stix which is what was suggested in the post, but I'm thinking shrimp, or even chicken breasts on the grill...lots of possibilities to use this one. Only one thing to be careful of--the power of your Dijon mustard. It overpowered the others tastes for me so I had to add more of everything to tone it down. I would start with less Dijon next time, then build up to the taste I wanted. Super good recipe.
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This is a great recipe, I made it for an Easter family gathering and it was a huge hit, a very nice alternative to the usual horseradish sauce. The Dijon mustard gives it a nice bite. I made so much of it I used the leftovers as a marinade for chicken breasts I cooked on the grill the next day and it was excellent. Many thanks.
RECIPE SUBMITTED BY
<p>I am a retired State Park Resort Manager/Ranger. <br /><br />Anyway, as to my years in the State Park System (retired now), I was responsible for 4 restaurants/dining rooms on my park and my boss at Central Headquarters said I should spend less time in my kitchens and more time tending to my park budget. I spent 25 years in those kitchens and worked with some really great chefs over those years, (and some really awful ones too!) <br /><br />I spent THOUSANDS of hours on every inch of that park and adjacent state forest (60,000 acres) and sometimes I miss it. But mostly I miss being in that big beautiful resort lodge kitchen. I miss my little marina restaurant down on the Ohio River too. I served the best Reuben Sandwich (my own recipe -- posted on 'Zaar as The Shawnee Marina Reuben Sandwich) in both the State of Ohio and the Commonwealth of Kentucky down there and sold it for $2.95. Best deal on the river! <br /><br />They (friends and neighbors) call my kitchen The Ospidillo Cafe. Don't ask me why because it takes about a case of beer, time-wise, to explain the name. Anyway, it's a small galley kitchen with a Mexican motif (until my wife catches me gone for a week or so), and it's a very BUSY kitchen as well. We cook at all hours of the day and night. You are as likely to see one of my neighbors munching down over here as you are my wife or daughter. I do a lot of recipe experimentation and development. It has become a really fun post-retirement hobby -- and, yes, I wash my own dishes. <br /><br />Also, I'm the Cincinnati Chili Emperor around here, or so they say. (Check out my Ospidillo Cafe Cincinnati Chili recipe). SKYLINE CHILI is one of my four favorite chilis, and the others include: Gold Star Chili, Empress Chili and, my VERY favorite, Dixie. All in and around Cincinnati. Great stuff for cheap and I make it at home too. <br /><br />I also collect menus and keep them in my kitchen -- I have about a hundred or so. People go through them and when they see something that they want, I make it the next day. That presents some real challenges! <br /><br />http://www.dnr.state.oh.us/parks/parks/shawnee.htm</p>