May 29, 2016
Condiments, Sauce, Shellfish,
Shrimp, Appetizers, North American, Easy/Beginner Cooking, No-Cook, Entertaining, New Years, Potluck, Hand Mix/Whisk, Refrigerator, Gluten-Free more
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"Most of what we've called "recipe standards" have been disappearing over time & are being replaced by creative innovations. All these recipes are now NEW, IMPROVED, RE-INVENTED, the "BEST EVER", UPDATED, EXPANDED, MODERNIZED, etc. It was only a matter of time B4 this movement embraced the shrimp cocktail & made it CONTEMPORARY. myrecipesdotcom turned their version of a modernized shrimp cocktail into a bowl filled w/3 pounds of lrg shrimp that have been cooked, peeled, de-veined & still have the shell tails attached (4 oz per person = 1 serving). Then it adds a "3-sauce flavor buffet" certain to please the most discriminating palate. The challenge for me was to find the best way to share the recipe. Since the recipe begins w/the shrimp pre-cooked & prepared, the easiest way was to list the ingredients, prep steps & estimated-by-me time for all 3 sauces. ENJOY!"
Scoop the pulp from the avocado into a med bowl & mash until very smooth. Combine w/the remaining ingredients thru the minced green onion. Add salt & pepper to taste. Serve immediately or cover & chill up to 1 dy. Stir well B4 serving.
Combine all ingredients thru the minced jalapeño pepper (if using). Add salt & pepper to taste. Serve immediately or cover & chill up to 3 dys. Stir well B4 serving.
Combine all ingredients thru the ginger. Add salt & pepper to taste. Serve immediately or cover & chill up to 3 dys. Stir well B4 serving.
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I made the avocado cream sauce for our shrimp cocktail appetizer, and it went really well with it. I added only about one fourth of the sour cream. DH was very enthusiastic, which is high praise!
I made the Ginger Remoulade sauce and served it with coconut chicken tenders. It made a good dipping sauce and I will make it again when I have shrimp or fish.