SHRIMP WITH DIPPING SAUCE
Our Test Kitchen crew let their imaginations go overboard to dream up this light and spicy shrimp part starter. The well-seasoned shrimp are delicious on their own...or coated with the dipping sauce that stars garlic sesame oil.
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a large nonstick skillet, heat the first five ingredients for 30 seconds, stirring constantly. Add Shrimp and onions; stir-fry for 4-5 minutes or until shrimp turn pink. Combine sauce ingredients; serve with shrimp.
Nutrition Facts :
SHRIMP COCKTAIL WITH DIPPING SAUCES
Provided by Trisha Yearwood
Categories appetizer
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- For the shrimp cocktail: Add the parsley stems, peppercorns, garlic, lemon, shallot, 2 teaspoons salt and 3 quarts water to a large stockpot and stir to combine. Bring to a boil over high heat. Prepare an ice water bath.
- Add the shrimp to the boiling water and cook just until opaque, 1 to 2 minutes. Remove the shrimp and shock in the ice water bath for 5 minutes. Drain the shrimp and refrigerate until ready to serve. Reserve the parsley leaves for the peppercorn remoulade sauce.
- For the peppercorn remoulade sauce: Combine the mayonnaise, green peppercorns, brine and sugar in a small bowl. Chop the reserved parsley leaves and stir into the remoulade. Store in an airtight container in the refrigerator until ready to serve.
- For the "bloody" cocktail sauce: Combine the ketchup, horseradish, celery seed and Worcestershire sauce in a small bowl. Store in an airtight container in the refrigerator until ready to serve. This can be prepared up to 2 weeks in advance.
- Serve the chilled shrimp over crushed ice with the dipping sauces alongside.
GRILLED SHRIMP WITH CITRUS DIPPING SAUCE
Provided by Robin Miller : Food Network
Categories appetizer
Time 28m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Coat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat. Season both sides of shrimp with salt and black pepper. Place shrimp on hot pan and cook 2 to 3 minutes per side, until bright pink and cooked through. Sprinkle shrimp with cilantro.
- Meanwhile, in a small saucepan, whisk together orange juice, lime juice, ginger, cornstarch, and garlic. Set pan over medium heat and bring to a simmer. Simmer 2 minutes, until mixture thickens. Season, to taste, with salt and black pepper. Transfer sauce to a serving bowl. Serve 2/3 of the shrimp with the rice and dipping sauce on the side. Reserve remaining shrimp for wraps, if desired.
DIPPING SAUCE FOR COCONUT SHRIMP
A simple delicious dipping sauce!
Provided by abcd1234
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 1h5m
Yield 4
Number Of Ingredients 3
Steps:
- Whisk the orange marmalade, mustard, and horseradish together in a bowl. Refrigerate at least 1 hour before serving.
Nutrition Facts : Calories 101.5 calories, Carbohydrate 27.2 g, Fiber 0.3 g, Protein 0.1 g, Sodium 56 mg, Sugar 24.1 g
SHRIMP TEMPURA WITH DIPPING SAUCE
Cooks Illustrated May 2009. I'm including all three types of dipping sauce that were presented as options in the magazine.
Provided by LaJuneBug
Categories Japanese
Time 40m
Yield 4 serving(s)
Number Of Ingredients 26
Steps:
- Adjust oven rack to upper-middle position and heat oven to 200 degrees. In large, heavy Dutch oven fitted with clip-on candy thermometer, heat oil over high heat to 385 degrees, 18 to 22 minutes.
- While oil heats, make 2 shallow cuts about ¼ inch deep and 1 inch apart on underside of each shrimp. Whisk flour and cornstarch together in large bowl. Whisk egg and vodka together in second large bowl. Whisk seltzer water into egg mixture.
- When oil reaches 385 degrees, pour liquid mixture into bowl with flour mixture and whisk gently until just combined (it is OK if small lumps remain). Submerge half of shrimp in batter. Using tongs, remove shrimp from batter 1 at a time, allowing excess batter to drip off, and carefully place in oil (temperature should now be at 400 degrees). Fry, stirring with chopstick or wooden skewer to prevent sticking, until light brown, 2 to 3 minutes. Using slotted spoon, transfer shrimp to paper towel-lined plate and sprinkle with salt. Once paper towels absorb excess oil, place shrimp on wire rack set in rimmed baking sheet and place in oven.
- Return oil to 400 degrees, about 4 minutes, and repeat with remaining shrimp. Serve immediately with Dipping Sauce.
- NOTE: Do not omit the vodka; it is critical for a crisp coating. For safety, use a Dutch oven with a capacity of at least 7 quarts. Be sure to begin mixing the batter when the oil reaches 385 degrees (the final temperature should reach 400 degrees). It is important to maintain a high oil temperature throughout cooking. If you are unable to find colossal shrimp (8-12 per pound), jumbo (16-20) or extra-large (21-25) may be substituted. Fry smaller shrimp in three batches, reducing the cooking time to 1½ to 2 minutes per batch. See Straighten Out Your Shrimp below for tips on preventing the shrimp from curling.
- DIPPING SAUCE: Mix all ingredients in a medium bowl.
SHRIMP WITH THAI DIPPING SAUCE
Categories Herb Shellfish Marinate Super Bowl Low Fat Shrimp Bon Appétit
Yield Serves 8
Number Of Ingredients 12
Steps:
- Combine first 10 ingredients in large bowl. (Can be prepared up to 1 day ahead. Cover and refrigerate.)
- Bring pot of water to boil. Add shrimp and cook 2 minutes until opaque. Drain. Refresh under cold water and drain. Add shrimp to sauce mixture and let stand 45 minutes. Chill in refrigerator 1 hour.(Can be prepared up to 4 hours ahead. Cover.)
- Transfer shrimp to platter. Pour sauce into decorative bowl; place sauce in center of platter and serve.
DIPPING SAUCE
Dipping sauce for a fried onion.
Provided by jodi
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 5m
Yield 12
Number Of Ingredients 8
Steps:
- In a small bowl combine mayonnaise, ketchup, horseradish, paprika, salt, oregano, black pepper and cayenne pepper. Store, covered, in the refrigerator.
Nutrition Facts : Calories 68.2 calories, Carbohydrate 0.9 g, Cholesterol 3.5 mg, Fat 7.3 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 1.1 g, Sodium 117.7 mg, Sugar 0.5 g
A QUARTET OF DIPPING SAUCES FOR COCONUT SHRIMP
Many people enjoy dipping their coconut shrimp in something sweet or something spicy. Here are a few suggestions, all of which are easy to put together.
Provided by Lorraine of AZ
Categories Sauces
Time 12m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Sauce #1 ~ Marmalade Dipping Sauce:.
- Combine ingredients in a small saucepan over medium-low heat for 10 minutes, stirring occasionally.
- Sauce #2 ~ Pineapple Salsa:.
- Combine ingredients and serve.
- Sauce #3 ~ Apricot Preserves Dipping Sauce:.
- Combine ingredients and serve.
- Sauce #4 ~ Rum Dipping Sauce (from Paula Deen):.
- Combine ingredients and serve.
Nutrition Facts : Calories 220.8, Fat 1.7, SaturatedFat 1.4, Sodium 60.1, Carbohydrate 53.4, Fiber 0.6, Sugar 48, Protein 0.5
COPYCAT DIPPING SAUCE
With just 4 standard household ingredients, you can enjoy Chick-fil-A's® famous dipping sauce--even on Sunday!
Provided by Georgia
Categories Side Dish Sauces and Condiments Recipes
Time 5m
Yield 4
Number Of Ingredients 4
Steps:
- Mix mayonnaise, yellow mustard, barbecue sauce, and honey together in a small bowl.
Nutrition Facts : Calories 123.1 calories, Carbohydrate 6.4 g, Cholesterol 5.2 mg, Fat 11.1 g, Fiber 0.2 g, Protein 0.3 g, SaturatedFat 1.6 g, Sodium 165.8 mg, Sugar 5.5 g
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