Shrimp Cocktail with 5 Dipping Sauces

Shrimp Cocktail with 5 Dipping Sauces

Take the classic shrimp cocktail to a new level with 5 easy dipping sauces.

By: Adam Easterling

When you think appetizers, one dish swims above the rest. Yes, this certain hors d'oeuvre packs a big taste despite its diminutive moniker. Of course we're talking about shrimp cocktail.

This seafood delicacy has been around since before prohibition, is served chilled and is usually accompanied by cocktail sauce. However, sauce aficionados will tell you that there are plenty of other tasty concoctions to dip your shrimp into for maximum flavour. So let's take a look at how to prepare a delicious shrimp cocktail, and we'll even let you in on some saucy recipes as well! 

To Prepare the Shrimp 
You'll need 455 grams (1 pound) of medium or large raw shrimp in the shell, rinsed off.

Bring a pot of salted water to a boil over high heat
Lower the heat to a simmer, and drop your shrimp into the pot
Cook shrimp until they curl and turn pink, 2 1/2 to 3 minutes
Drain and let cool until you are able to handle
Peel the shrimp and remove the vein of each shrimp, located on the curve
Refrigerate until ready to serve, preferably around the rim of a cute glass. Then fill that glass with ...

1. Cocktail Sauce 

250 mL (1 cup) ketchup
Juice of one lemon
20 mL (4 tsp) prepared horseradish
5 mL (1 tsp) Worcestershire sauce
Hot sauce to taste, optional

To prepare: Combine ingredients in a bowl and mix. Refrigerate until ready to serve. 

2. Creamy Lemon Cocktail Sauce

125 mL (1/2 cup) sour cream
15 mL (1 tbsp) chopped parsley
15 mL (1 tbsp) lemon juice
90 grams (3 oz) cream cheese
5 mL (1 tsp) lemon zest
5 mL (1 tsp) horseradish
5 mL (1 tsp) salt
1 mL (1/4 tsp) lemon pepper 

To prepare: Combine and mix all ingredients thoroughly. Chill and serve. 

3. Cucumber Dill Sauce

50 mL (1/4 cup) plain yogurt
50 mL (1/4 cup) mayonnaise
1 small seeded, grated cucumber
1 small peeled onion, grated
1/4 mL (4 tsp) dry mustard
50 mL (1/4 cup) freshly chopped dill
Salt & pepper to taste

To prepare: Combine all ingredients in food processor and process until blended. Refrigerate for 1-2 hours, then serve. 

4. Ginger Sauce

125 mL (1/2 cup) soy sauce
30 mL (2 tbsp) Szechuan stir-fry sauce
45 mL (3 tbsp) honey
1 mL (1/4 tsp) garlic powder
45 mL (3 tbsp) fresh minced ginger
75 mL (1/3 cup) water 

To prepare: Combine ingredients and chill until serving. 

5. Mustard Lime Sauce

125 mL (1/2 cup) mayonnaise
30 mL (2 tbsp) spicy brown mustard
5 mL (1 tsp) fresh lime juice
5 mL (1 tsp) honey
5 mL (1 tsp) light brown sugar
2 mL (1/2 tsp) mustard powder
2 mL (1/2 tsp) Worcestershire sauce
Salt to taste

To prepare: Whisk all ingredients in a bowl. Refrigerate until ready to serve.


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