Prep 10 mins
Cook 0 mins
This recipe is from Southern Living magazine in response for a recipe request. This sauce may be served with Citrus-Marinated Shrimp, or probably with crab cakes, or boiled shrimp or seafood salad. This sauce can be prepared a day ahead.
- 1 (12 ounce) jar chili sauce
- 2 cups mayonnaise
- 2 tablespoons grated onions
- 2 tablespoons grated fresh lemon rind
- 3 tablespoons lemon juice
- 1 tablespoon prepared horseradish
- 1 1⁄2 teaspoons all purpose Greek seasoning
- 1 1⁄2 teaspoons Worcestershire sauce
- 1⁄4 teaspoon ground red pepper
- 1⁄2 teaspoon hot sauce
- Stir together ingredients.
- Cover and chill until ready to serve.
- This sauce may be prepared a day ahead.
Wow, wow, and wow! This was fabulous with shrimp. I didn't think my Dad would stop eating. With every bite you get a new flavor sensation! The leftovers are being tossed with seafood for a Louis salad tonight! Thanks Annie for the great sauce
When I visit my dad, I always like to plan an extraordinary lunch special for him. Last weekend, we had shrimp louis with Miss Annie's sauce. I've included the picture. This sauce is excellent. The only thing I did different was change from the greek seasoning to Mrs. Dash Salt Substitute. The greek seasoning was too salty for "Pop's" diet. I got grape tomatoes, hard boiled eggs, stuffed olives, and salad greens. Then I boiled up some wonderful shrimp and mixed them with the sauce. Three cups is a lot, so he has leftover - which he of course doesn't mind at all! It was food fit for a king, rightfully so. Thanks for the excellent recipe. I can see it being used with any other seafood as a dip or any salad dressing.
Very good recipe. Served it along with gefilte fish. It was perfect.