Recipe: Perfect Shrimp Sauce

Recipe: Perfect Shrimp Sauce Delicious, fresh and tasty.

Shrimp Sauce. This is the shrimp sauce found in Japanese steakhouses. It is sweet and pinkish-orangish in color. In a blender or food processor, combine mayonnaise, water, ketchup, sugar, and hot pepper sauce.

Arrange the shrimp around the cocktail sauce and serve hot or cold.

Make-ahead: The cocktail sauce can be made up to a week ahead and kept refrigerated.

The shrimp can be cooked a day ahead and served cold.

You can have Shrimp Sauce using 14 ingredients and 3 steps. Here is how you cook it.

Ingredients of Shrimp Sauce

1. Prepare 1 cup of shrimp.

2. You need 2 of fresh tomotoes dice.

3. You need 4 of fresh pepper dice.

4. It’s 1 of red bell pepper dice.

5. Prepare 1 of green bell pepper dice.

6. You need 1 of yellow bell pepper dice.

7. You need 1/2 of bulb onion dice.

8. Prepare 1 tsp of dark soy sauce.

9. It’s 1 tsp of oyster sauce.

10. It’s 1 tbsp of sesame oil.

11. It’s 1 of stock cube.

12. You need to taste of salt.

13. Prepare 1/2 of cksp veg oil.

14. You need 1 tsp of crushed garlic and ginger.

Tangy, delicious and PERFECT on EVERYTHING Shrimp Sauce Yum Yum Sauce is the quintessential sauce for every hibachi fried rice recipe, stir fry, veggie or literally ANY food you can think of to put it on!.

Add shrimp and briefly stir into the oil, then add the parsley, stir again and add the wine, half the pasta water and a good grind of pepper.

Reduce heat to medium and cook, stirring occasionally, until the shrimp are just done.

Add the pasta and Parmesan cheese to the shrimp pan and toss thoroughly.

Shrimp Sauce instructions

1. Heat up frying pan pour in vegetable oil, add shrimp and fry after 3mins add onions ginger and garlic.

2. Stir in tomatoes and pepper fry for about 3mins add stock cube, salt, soy sauce, oyster sauce and sesame oil stir and allow it simmer for 2mins.

3. Add in all the bell pepper and a pinch of oregano cook for a minute and turn of heat. Serve with basmati rice or spaghetti.

Butterfly shrimp, by cutting lengthwise almost in half, but leaving shrimp attached at opposite side.

Scampi sauce is classically used on seafood like shrimp.

It also tastes great with prawns, lobster, scallops, and white fish like cod or flounder.

Or swap the seafood for chicken breast.

Add just-cooked seafood—either broiled, grilled, steamed, or sautéed—to the hot, finished sauce and toss.