{"id":1033,"date":"2014-11-14T05:40:56","date_gmt":"2014-11-14T12:40:56","guid":{"rendered":"http:\/\/hill-kleerup.org\/blog\/margie\/?p=1033"},"modified":"2016-02-23T11:55:30","modified_gmt":"2016-02-23T18:55:30","slug":"shrimp-with-creamy-sriracha-cocktail-sauce-and-easy-aioli","status":"publish","type":"post","link":"https:\/\/hill-kleerup.org\/blog\/margie\/shrimp-with-creamy-sriracha-cocktail-sauce-and-easy-aioli.html","title":{"rendered":"Shrimp With Creamy Sriracha Cocktail Sauce and Easy Aioli"},"content":{"rendered":"<p><em>These sauces\/dips are killer! \u00a0Good for veggies too. \u00a0Try artichokes.<\/em><\/p>\n<p><strong>Shrimp:<\/strong><\/p>\n<ul>\n<li>4 lbs frozen cooked shrimp, 31 to 40 count \u2013 no tails, thawed overnight in the\u00a0fridge.<\/li>\n<li>Drain well. Put them between a double layer of paper towels\u00a0and press down with the towel to absorb the extra moisture.<\/li>\n<li>Creamy Sriracha Cocktail Sauce<\/li>\n<li>Easy Aioli<\/li>\n<\/ul>\n<p style=\"text-align: center\"><strong> Creamy Sriracha Cocktail Sauce<\/strong><\/p>\n<p style=\"text-align: left\"><strong>Creamy Sriracha Cocktail Sauce Ingredients:\u00a0<\/strong><\/p>\n<ul>\n<li style=\"text-align: left\">1 c mayo or light mayo<\/li>\n<li style=\"text-align: left\">\u00bc c ketchup<\/li>\n<li style=\"text-align: left\">2 Tab fresh squeezed lime juice<\/li>\n<li style=\"text-align: left\">2 Tab Sriracha Sauce (more or less to taste)<\/li>\n<li style=\"text-align: left\">\u00bd c finely chopped green onion<\/li>\n<\/ul>\n<p style=\"text-align: left\"><strong>Creamy Sriracha Cocktail Sauce Directions<\/strong>:<\/p>\n<ul>\n<li style=\"text-align: left\">Finely chop the green onion.<\/li>\n<li style=\"text-align: left\">In a glass measuring cup or small bowl, whisk together the mayo and ketchup.<\/li>\n<li style=\"text-align: left\">Stir in the lime juice, Sriracha sauce to taste, and finely chopped green onions.<br \/>\n(If you&#8217;re not familiar with Sriracha, start with a couple of teaspoons and taste it\u00a0before you add the full tablespoon. This will get more heat as it\u00a0sits in the fridge.)<\/li>\n<\/ul>\n<p style=\"text-align: left\"><strong>Serves:<\/strong> 1 \u00bd cups<\/p>\n<p style=\"text-align: left\"><strong>Sorce:<\/strong> KalynsKitchen.com.<\/p>\n<p style=\"text-align: center\"><strong>Easy Aioli<\/strong><\/p>\n<p style=\"text-align: left\"><strong>Aioli Ingredients:<\/strong><\/p>\n<ul>\n<li style=\"text-align: left\">4 garlic cloves, pressed<\/li>\n<li style=\"text-align: left\">\u00bd Tab coarse kosher salt<\/li>\n<li style=\"text-align: left\">1 c mayonnaise<\/li>\n<li style=\"text-align: left\">\u00bc c olive oil<\/li>\n<li style=\"text-align: left\">2 Tab fresh lemon juice<\/li>\n<\/ul>\n<p style=\"text-align: left\"><strong>Aioli Directions:<\/strong><\/p>\n<ol>\n<li style=\"text-align: left\">Mash garlic and \u00bd teaspoon salt in small bowl until paste forms.<\/li>\n<li style=\"text-align: left\">Whisk in mayonnaise, olive oil, and lemon juice.<\/li>\n<li style=\"text-align: left\">Season to taste with coarse salt and pepper.<\/li>\n<li style=\"text-align: left\">Cover and chill.<\/li>\n<\/ol>\n<p style=\"text-align: left\"><strong>Serves:<\/strong> Makes about 1 \u00bc cup<\/p>\n<p style=\"text-align: left\"><strong>Source:<\/strong> Amy Finely, Bon App\u00e9tit | July 2008<\/p>\n<p style=\"text-align: left\">Can be made 1 day ahead.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>These sauces\/dips are killer! \u00a0Good for veggies too. \u00a0Try artichokes. Shrimp: 4 lbs frozen cooked shrimp, 31 to 40 count \u2013 no tails, thawed overnight in the\u00a0fridge. Drain well. Put them between a double layer of paper towels\u00a0and press down with the towel to absorb the extra moisture. Creamy Sriracha Cocktail Sauce Easy Aioli Creamy &hellip; <a href=\"https:\/\/hill-kleerup.org\/blog\/margie\/shrimp-with-creamy-sriracha-cocktail-sauce-and-easy-aioli.html\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Shrimp With Creamy Sriracha Cocktail Sauce and Easy Aioli&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"","_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","footnotes":""},"categories":[20,21,39],"tags":[74],"class_list":["post-1033","post","type-post","status-publish","format-standard","hentry","category-appetizers","category-entree-seafood","category-food-for-fifty","tag-vpwl-june-2014"],"share_on_mastodon":{"url":"","error":""},"_links":{"self":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/1033","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/comments?post=1033"}],"version-history":[{"count":10,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/1033\/revisions"}],"predecessor-version":[{"id":2208,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/1033\/revisions\/2208"}],"wp:attachment":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/media?parent=1033"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/categories?post=1033"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/tags?post=1033"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}