Before you reach for that jar of cocktail sauce at the store today, reach instead for a bottle of sriracha sauce. Chances are you’ll find it in the Asian section of your grocery store. Huy Fong® brand sauce seems to be everywhere these days (pictured below).
Now a word of warning: see the word HOT on the label? Take this seriously my friends. This versatile condiment from Thailand truly does pack a punch, but a little bit can transform almost any dish from blah to stupendous.
Now you can head home because chances are you have the rest of the ingredients on hand to make this most flavorful dipping sauce for poached shrimp or veggies. It takes only minutes to prepare, keeps in the fridge for a few days and in general, it’s just a great dip to have in your recipe collection.
Now off to the store for last minute items. Wishing you all stress-free day before Christmas ♥
Holiday Dipping Sauce for Shrimp
1 cup mayonnaise (either regular or lite)
2 TBS fresh lemon juice (approximately 1/2 a lemon)
1 large OR 2 small garlic cloves, crushed
1/2 tsp. sriracha sauce or chili sauce
1/8 cup fresh chopped parsley
Freshly ground black pepper
Combine all ingredients in a bowl, adjusting seasonings as necessary. Cover and refrigerate one hour, or up to two days. Serve with any kind of poached seafood or fresh, raw vegetables.
Yields: 1 cup
Note> Half a teaspoon of sriracha sauce will add a little kick, but feel free to keep kicking it up a few notches by adding more sauce. Just add a little bit at a time until you’ve got the hotness you like. Regular chili sauce can be substituted for the sriracha.