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Alternatives to cocktail sauce for shrimp cocktail?

I have to make one last quick run to the store and I thought I might pick up a few things for additional dips with the shrimp cocktail for variety. Any ideas? I was thinking honey dijon mustard dip and sriracha garlic chili sauce, but then ran out of condiment ideas.

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  1. A remoulade. Google recipes or you might find bottled at your store.

    1. Marie rose sauce.

      200g fresh mayonnaise (or use whatever store brand you like if not making fresh)
      2-3 tbsp ketchup
      1 lemon wedge
      Pinch cayenne pepper
      Tabasco
      Worcestershire sauce

      Mix mayo, ketchup, cayenne pepper, and squeeze of lemon in a bowl.
      Season to taste with tabasco and worcestershire sauce.

      1. Think about the flavors available as bottled salad dressings, e.g. Soy Ginger, Thousand Island,
        peanut satay sauce.....

        1. Mayonnaise with salsa or chili sauce in it. Olive oil and vinegar with some slices of avocado in the dish alternating with the shrimp. Some kind of Asian sauce to dip the shrimp in.

          1. Either Joe's Stone Crab Remoulade Sauce or Joe's std. Creamy Mustard Sauce.
            Both are awesome.

            Joe's Remoulade Sauce

            1 tbsp Joe's Creamy Mustard Sauce
            1/2 cup Mayonnaise
            2 tbsp Ketchup
            2 tbsp Minced celery
            1 tbsp Minced parsley
            2 tsp Lemon juice
            1/2 tsp Cajun seasoning
            1 minced Green onion

            Mix all ingredients together. Use a dip for shrimp Cocktail or with Joe's Stone Crabs.

            ---

            Joe's Stone Crab Creamy Mustard Sauce

            "Not only is this perfect for dipping stone crabs, but any fish or seafood can be made richer with it! This recipe came from my friends at Joe's Stone Crab Restaurant in South Miami Beach. The restaurant is a Miami classic, an institution - a must for every tourist and every South Florida local! "

            Makes: 1 cup

            Cooking Time: 5 min
            What You'll Need:

            1 tablespoon plus 1/2 teaspoon mustard powder, or more to taste
            {I've also used Grey Poupon Dijon Mustard in the place of the dried mustard powder with awesome results)
            1 cup mayonnaise
            2 teaspoons Worcestershire sauce
            1 teaspoon steak sauce
            2 tablespoons heavy cream
            2 tablespoons milk
            Pinch of salt

            What To Do:
            Combine the mustard powder and mayonnaise; beat for 1 minute with an electric beater.

            Add the remaining ingredients and beat until the mixture is well blended and creamy.

            Cover and chill until ready to serve.

            Notes

            If you'd like a little more bite, whisk about 1/2 teaspoon more mustard powder into the finished sauce until well blended.

            While it does contain mayo, it does not taste really Mayo-ey at all. (Do a very small batch if you you feel compelled to test it out first)

            1. Thanks so much. I went with the remoulade, not sure why I didn't think of that.

              1 Reply
              1. re: fldhkybnva

                A ditto for the Remoulade. It's pretty much "the" cocktail sauce served with cold shrimp in Europe where they really don't do the red horseradish sauce we enjoy.

                In fact, I frequently use it as the binder for shrimp salad.

              2. Just be careful whatever you serve as a dipping sauce may basically eliminate any 'shrimp' taste. Not much point in that considering how expensive they are. I'd opt for a light mirin with a few drops of fresh squeezed lemon juice thickened with a bit of tapioca flour. The tapioca flour won't make the sauce 'cloudy' BTW. For a bit of color maybe a pinch of paprika. I know it not going to be very thick but any thick sauce I can think of is also going to have strong flavors.

                2 Replies
                1. re: Puffin3

                  I forgot to mention that the sauce needs to be heated just to a boil first then cooled for the tapioca flour to do it's thing.

                  1. re: Puffin3

                    Great, thanks for the recipes. We are actually probably going to do mini-Thanksgiving round #2 today with leftovers and pick and nibble appetizers so I'm going to whip up a few of these sauces.

                2. I would offer the olive-Meyer lemon salsa from Sunday Suppers at Lucques. I think most of it would fall off the shrimp, thus avoiding the problem of too strong flavors with frail-flavored shrimp.