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I'm bringing big, beautiful cold shrimp for cocktails prior to Turkey dinner on Thursday. Of course, I'll make the standard red chile-based cocktail sauce. But I'd like to add at least one more, more unusual dipping sauce. Any ideas?
I'm bringing big, beautiful cold shrimp for cocktails prior to Turkey dinner on Thursday. Of course, I'll make the standard red chile-based cocktail sauce. But I'd like to add at least one more, more unusual dipping sauce. Any ideas?
I've never used a chile-based sauce. We always made ours with ketchup and horseradish and a spritz of lemon juice.
I like it when my eyes water from the extra jolt of horseradish. With all this talk of Sriracha lately, maybe half Sriracha, half horseradish, and half ketchup. [You know, three halves.]
I'll make it and let y'all know how yummy it turned out.
A common and tasty sauce in western Europe consists of a mixture of tomato sauce (not ketchup) and mayonnaise. It's a welcome change from the mundane.
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[You know, three halves.]
