These sauces/dips are killer! Good for veggies too. Try artichokes.
Shrimp:
- 4 lbs frozen cooked shrimp, 31 to 40 count – no tails, thawed overnight in the fridge.
- Drain well. Put them between a double layer of paper towels and press down with the towel to absorb the extra moisture.
- Creamy Sriracha Cocktail Sauce
- Easy Aioli
Creamy Sriracha Cocktail Sauce
Creamy Sriracha Cocktail Sauce Ingredients:
- 1 c mayo or light mayo
- ¼ c ketchup
- 2 Tab fresh squeezed lime juice
- 2 Tab Sriracha Sauce (more or less to taste)
- ½ c finely chopped green onion
Creamy Sriracha Cocktail Sauce Directions:
- Finely chop the green onion.
- In a glass measuring cup or small bowl, whisk together the mayo and ketchup.
- Stir in the lime juice, Sriracha sauce to taste, and finely chopped green onions.
(If you’re not familiar with Sriracha, start with a couple of teaspoons and taste it before you add the full tablespoon. This will get more heat as it sits in the fridge.)
Serves: 1 ½ cups
Sorce: KalynsKitchen.com.
Easy Aioli
Aioli Ingredients:
- 4 garlic cloves, pressed
- ½ Tab coarse kosher salt
- 1 c mayonnaise
- ¼ c olive oil
- 2 Tab fresh lemon juice
Aioli Directions:
- Mash garlic and ½ teaspoon salt in small bowl until paste forms.
- Whisk in mayonnaise, olive oil, and lemon juice.
- Season to taste with coarse salt and pepper.
- Cover and chill.
Serves: Makes about 1 ¼ cup
Source: Amy Finely, Bon Appétit | July 2008
Can be made 1 day ahead.
