Need dipping sauce for boiled shrimp

[danna]

I'm serving cold boiled shrimp at my parent's 50th anniversary party. I want to serve two sauces. One will be a classic cocktail sauce, I would like the other to be more creative. I was thinking something mayonaise- based, or otherwise creamy. The guests will be largely elderly rural Southerners, so although I want to give them something different, it can't be *too* challenging.

Eagerly awaiting your ideas...

[dawnb]

I use an old family recipe for my cocktail suace. Old or not, it always gets raves. I don't don't measure, so just adjust to your taste.

Mayo (yes, Duke's is best!)
Ketchup
Hot sauce (I like a lot)
Vinegar (a little or to taste)
Salt & Pepper

Sounds unsophisticated, but you might be surprised at how good it is, perfect for your anticipated quests. A little sweet, a little tangy and creamy. And by the way, roasted shrimp are so much tastier than boiled. Just roast @ 400 for 6 to 8 minutes. With big sheet trays, ti's less messy & faster to boot!

[ladyberd]

You could try a pesto mayonaaise. The bright green pesto would plate nicely next to red cocktail sauce. Instead of traditional pesto, you could do a cilanttro or other herb pesto... Then add some mayo to make it creamier.

Cheers,
Ladyberd
http://ladyberds-kitchen.blogspot.com

[Oh Robin]

Okay it's super basic but Best Foods tartar sauce works for me.

[QueenB]

An herb-based dip. Mix equal amounts of sour cream and mayo. Add your choice of fresh chopped herbs, lemon juice, salt and pepper.

I also like avocado with shrimp, so I'd probably do some combination of avocado and mayo with a squeeze of lime, maybe some cumin. Sort of like a guacamole, but runnier.

[hungry_pangolin]

How about a mayo thinned out with a bit of tarragon-infused vinegar, and mix in some chopped taragon? Or, mix in white wine vinegar and chopped basil? Or, a bit of white wine, *smoked* sweet paprika, and a pinch of cayenne? (Do NOT use a regular paprika - the smoked variety has a wonderful complexity.)

[Tee]

This party is closing in, isn't it?
A friend of mine makes what he calls Buena Vista Sauce for shirmp-
whole jar Hellmans
whole small jar/bottle Zatarain's creole mustard - he says 60/40 or 70/30 mayo to mustard, your call
a whole small sweet (Vidalia style) onion chopped very fine
3-4 stalks celery, again very fine
anchovy paste - from a tube, about 1/2 a tube
lemon juice to taste
Every batch is a little different, mix to your taste.
I am not a huge anchovy fan but this stuff is good.
I hope the party is a smashing success.
Is Don doing the "heavy" catering?

[danna]

Hellmans!?! I thought you were from the South? *kidding*

What color is that dip when finished?

Yes, I spoke to Don this a.m. he's still on board. I made 350 Mexican Wedding Cookies last night, God Help me. (for the freezer) Have acquired 96 8 oz glass bottle Cokes. RSVP's dripping in. You will probably see me rant about RSVP ettiquette on Not About Food pretty soon. 118 invited. gasp. Thanks for asking.

I have a recipe for a asian-ish fresh ginger mayo that my husband loves with shrimp, but I'm worried it might be too much for the oldsters. what do you think? It's basically fresh ginger chopped fine and put in the blender w/ mayo, soy, lime, garlic, mirin.

[MakingSense]

So get out the Duke's, the mayonnaise of the South! Since you need a white sauce to go with the red cocktail one.
Seems to me for the Old South crowd, the solution might be the old cucumber and dill sauces used so often for shrimp and fish. You could add some very finely minced onion and a little lime for sweetness. Some sour cream. A bit of flat leaf parsley for color. The obligatory dash of Tabasco. All flavors they're used to.
This is a great old standard that I'm constantly updating and using all the time today and it hasn't failed me yet.

[Tee]

My friend is from Mississippi, 'bout as Southern as it gets, but I understand the Duke's addiction!
This sauce is an unappealing light brown, due to the anchovies.
Good eye for noticing to ask- the color may be its downfall.
I love ginger so your husband's sauce would appeal to me, but so would most sauces suggested so far, particularly the remoulade.
Personally I think since you have the classic cocktail sauce in the works already, go ahead and make something like the ginger and give them something to talk about!
I want to hear the details post party!

[susanbcook]

sounds like the old buena vista hotel sauce from bilox, ms. know it well and it is fabulous.....this recipe must've come from jsl.........

[97corvette]

this is to susanbcook, you said in your response that the recipe sounds like the old buena vista hotel in biloxi, ms. recipe. which one of the recipes are you referring to? i have been looking for the shrimp buena vista recipe for a while.

[roro1831]

From one of the above posts.....

A friend of mine makes what he calls Buena Vista Sauce for shirmp-
whole jar Hellmans
whole small jar/bottle Zatarain's creole mustard - he says 60/40 or 70/30 mayo to mustard, your call
a whole small sweet (Vidalia style) onion chopped very fine
3-4 stalks celery, again very fine
anchovy paste - from a tube, about 1/2 a tube
lemon juice to taste
Every batch is a little different, mix to your taste.

[97corvette]

roro1831 thanks for the response. i had shrimp buena vista at the hotel many , many years ago and never forgot how good it was. i will try your recipe.

[roro1831]

Not my recipe, it was in Tee's post above, but let me know how it comes out.

[fluffernutter]

Remoulade is the classic. It's easy to make. Cold, spicy mustard-horseradish-paprika sauce. Depending on where you live and what stores serve your area, you can buy good remoulade. There are loads of variations, including ones with onions and garlic, but the easiest are just stirred together. The classic Southern cookbooks like Crescent City Collection, Talk About Good and River Road Recipes will all have recipes.

[NANCY]

How about a curry mayonnaise.

[scpierce]

toy with the amounts to get the consistency how you like it...

mayo
splash of lemon juice and vinegar (white)
old bay
papricka (don't think i spelled that right)
cracked pepper
dash of minced garlic
dash of mustard or can use a pinch of dried powder
and some like it a little sweeter with a dash of sugar, i prefer mine more tart
you can also add a bit of flavor with a dash of worcestershire sauce (now i know i didn't spell that right!)

it's hard for me to give measurements since i never measure anything, unless baking of course, so i say make a couple batches a little different and see what you like.