How do i make japanese shrimp sauce?!


Question:

How do i make japanese shrimp sauce?


Answers:
Japanese Steakhouse-Style Golden Shrimp Sauce:

1 cup mayonnaise
3 tablespoons sugar
3 tablespoons rice vinegar
2 tablespoons melted butter
3/4 teaspoon paprika
3/8 teaspoon garlic powder

Mix all ingredients together. Chill 24 hours before serving so flavors can meld

CREOLE SHRIMP COCKTAIL SAUCE

juice of half a lemon
1 c. tomato juice
2 T. Worcestershire sauce
1 T. pepper sauce
1/2 c. celery, finely chopped
2 T. horseradish, grated

Combine all ingredients and serve over shrimp in cocktail glasses.

Serve with crisp crackers and lettuce salad if desired

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SHRIMP SPAGHETTI SAUCE

2 lb. shrimp, peeled and deveined
3 (16 oz.) cans tomato sauce
1 (6 oz.) can tomato paste
1 lg. onion, chopped
1 (6 oz.) can mushrooms
1 lg. green pepper, chopped
2 tsp. brown sugar
1 tsp. oregano
1 tsp. thyme
1 tsp. basil
2 bay leaves
Hot cooked spaghetti

In Dutch oven, place shrimp, tomato sauce and tomato paste Let simmer a few minutes. Add onions, mushrooms and green pepper. Add to Dutch oven. Stir together. Add brown sugar and spices. Simmer on low for 1 hour. Serve over spaghetti.

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SHRIMP SAUCE

1 pt. spaghetti sauce
1 sm. can mushrooms
1/2 green pepper, diced
1 lg. onion, diced
2 stalks celery, chopped
1 tbsp. Old Bay seasoning
1/2 tbsp. sugar
1 sm. can crushed pineapple
Shrimp (amount desired)

Saute mushrooms, celery, onion, pepper and Old Bay until soft. Add spaghetti sauce and pineapple. If mixture is too thick add some mushroom juice. Simmer 5-10 minutes and add amount of shrimp you want. Simmer another 10 minutes. Serve over spaghetti.

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SHRIMP SAUCE

3 tbsp. butter
2 tbsp. garlic, minced
1 1/2 lbs. fresh shrimp, shelled & deveined
1/4 c. dry white wine
1/2 c. tomato sauce
1 1/4 c. heavy cream
1/2 tsp. basil
1/2 tsp. oregano
2 egg yolks
Salt
White pepper
Pasta, hot & buttered

Melt butter in skillet; add garlic and stir for about 1 minute. Add shrimp and cook over medium-high heat, tossing with a wide spatula until shrimp are bright pink on both sides.
Add wine and tomato sauce, and cook for 1 minute. Blend in 1 cup cream, basil and oregano. Beat egg yolks with remaining 1/4 cup cream and add to sauce, stirring over medium heat until sauce thickens. DO NOT BOIL. Season to taste with salt and pepper.

Spoon over hot, buttered pasta and sprinkle with parsley.

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SHRIMP SAUCE PIQUANTE

1 c. onions
1/2 c. oil
1 c. water
2 cloves garlic, finely chopped
1 c. celery, finely chopped
1 can (16 oz.) whole tomatoes
1 can (8 oz.) tomato sauce
1 tsp. salt
1/4 tsp. each red & black pepper
2 lbs. shrimp, peeled
1/4 c. each parsley & green onion tops, finely chopped

In heavy iron pot, saute onions in heated oil until light brown. Add water, garlic and celery, cover and cook until tender. Add tomatoes, tomato sauce, salt and pepper and simmer, uncovered, 30 to 40 minutes until slightly thickened. Add shrimp, cover, and cook slowly 15 minutes. Just before serving, add parsley and green onion tops. Serve on hot rice.

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SHRIMP SAUCE

1 lb. shrimp
Olive oil (about 1/4 c.)
Cloves garlic (2-3)
1 lg. can crushed tomatoes
1 sm. can tomato sauce
Basil
1-2 tbsp. white wine
Hot pepper to taste

In pan saute garlic in oil. Add tomatoes, sauce, basil, wine, and pepper. Cover partially; simmer 30-45 minutes.
Saute your cleaned shrimp in oil for about 305 minutes and add to sauce. Simmer another 15-20 minutes. Pour over cooked linguini or spaghetti.




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