Chilled Spicy Seafood Sauce Recipes

SPICY SEAFOOD SAUCE

Steps:

• Combine mayonnaise, ketchup, hot sauce, lemon juice, paprika, garlic, and Worcestershire sauce in a bowl. Whisk together until no clumps remain.

SPICY SEAFOOD DIPPING SAUCE

Steps:

• Grill garlic and chiles: Preheat charcoal grill according to grill directions to medium heat, about 30 minutes. Meanwhile, peel garlic; slice larger cloves in half. Skewer garlic and place on the grill. Remove chile stems, skewer sideways, and place on the grill. Grill garlic and chiles for 8-10 minutes, flipping after 4 minutes. Note: Alternatively, garlic and chiles can be charred in the oven. Preheat to broil. Place on a baking sheet 4-6 inches under the heat source for 6-8 minutes, flipping halfway through, until both sides are charred.
• Cilantro: Place a cloth towel under the mortar to keep it stable. Trim half of the cilantro stems, roughly chop, and place in the mortar along with the salt. Use pestle to pound the stems and salt into a paste. Finely chop remaining cilantro bunch (stems and leaves); set aside.
• Sauce: Garlic and chiles are done when they're soft, cooked through, and lightly charred. Remove from skewers and place into the mortar. Pound into the cilantro-salt mixture to break the ingredients down to a smooth paste. Add sugar, lime juice, and fish sauce to the mortar; stir around to combine. Add 2 tablespoons chopped cilantro (if there's any remaining, save for another recipe); transfer to a bowl and serve. Makes about ¾ cup. You can store it in the refrigerator in a sealed container for several days, but it tastes best immediately after it's made.

SPECIAL SPICY SEAFOOD SAUCE

Steps:

• In a small bowl, combine all ingredients. Cover and refrigerate until serving. Refrigerate leftovers.

CHILLED SPICY SEAFOOD SAUCE

Steps:

• Whisk together all ingredients.
• Refrigerate until needed.

SPICY SEAFOOD TOMATO SAUCE WITH LINGUINE

Steps:

• Bring water to boil in covered pot for fettuccine.
• Crush garlic.
• Heat oil in nonstick pan large enough to hold all the sauce ingredients. Saute garlic and pepper flakes for 30 seconds over medium heat.
• Crush tomatoes between fingers, add to pot with clam juice and wine and cook over high heat until liquid has been reduced by about one-third.
• Add all the raw seafood, and cook for about 2 minutes.
• Cook the fettuccine.
• Wash, dry and mince parsley.
• Add cooked shrimp to the sauce; season with pepper, and heat through.
• Drain fettuccine, and top with sauce; sprinkle with parsley.

ZIPPY COLD SPICY SHRIMP

Steps:

• In a heavy 10-inch skillet heat 1 tablespoon of the oil over moderately high heat for 1 minute.
• Add the shrimp and stir-fry for 2 minutes; transfer to a platter.
• Add the remaining oil to the skillet, then the green onions, garlic and fresh ginger; stir-fry about 30 seconds.
• Add the chicken broth, tomato paste, vinegar, sugar, and cayenne pepper; simmer and stir for 3 minutes or until the sauce has thickened.
• Return the shrimp to the skillet and cook, stirring, 3 minutes longer.
• Pour all into a bowl; cover and refrigerate for 4 hours.
• When ready to serve, arrange the lettuce leaves on a plater and mound the shrimp on top.
• Chop the reserved green onion tops and sprinkle over the shrimp.