Dipping Sauce for Peeled Shrimp

[Kita]

I know that standard cocktail sauce is not allowed during the induction phase, but are there any other commerically available products out there that go well with shrimp? Or perhaps does anyone have a good recipe for a dipping sauce?

Thanks,
-Justin

[Naja]

Soy sauce, sesame oil, chicken broth, a dash of Splenda and a clove of fresh crushed garlic is an awesome Asian shrimp sauce. Chopped cilantro or lemongrass adds to it also.

If you're on OWL, add chunky peanut butter to the above recipe for a peanut dipping sauce.

Mayonnaise with no-sugar relish is a good tartar sauce substitute.

Garlic infused olive oil or garlic butter is very nice with shellfish.

Parsley or herb butter is good also. Fresh gives you more flavor for the carbs than the dried product. Run butter and the fresh herbs through the food processor together. Add some garlic or garlic powder too so the parsley doesn't feel lonely. Count carbs carefully for the garlic. Basil is very nice in an herb butter.

Pesto is good during OWL, as it contains pine nuts. You could probably leave out the nuts on Induction and just use fresh basil, garlic olive oil and grated Parmesan.

Can you tell I like garlic?

[scott123]

Cocktail sauce is just ketchup with horseradish.

1/4 C. heinz 1 carb ketchup
2 teaspoons fresh prepared horseradish (found in either the dairy case or near the hot dogs)

Optional:
lemon juice (<1/2 t.)
tabasco (or cayenne pepper) (few drops)
worcesteshire (<1/4 t.)

[spunkin]

I've always thought it was ketchup, horseradish and lemon juice. At least that's the way we've always made it.

[NulloModo]

You can add lemon juice if you like, that is also induction legal.

I like guacamole or mayo/mustard/horseradish blend on shrimp.

[loosinit]

I like my sauce on the HOT side.
mayo
a real good (I prefer Boars Head) spicy deli style mustard
wasabi

[loosinit]

Actually if you make a sauce with the wasabi it is much better the next day. The bitterness seems to decrease after the wasabi sits for 24 hours. It also isn't as hot as when freshly made so take that into acount.

[scott123]

Letting wasabi sit a day?

What fun is that?

I mean, really, the tears are the best part.

[loosinit]

Scott I'm not talking straight wasabi. I'm just using it to flavor some mayo. However if it is going to be used the next day I add more so the heat is maintained. :yikes

[scott123]

Ah, I understand. A fellow masochist. Cool. :ThumbsUp