Sauces

"Big Easy" Dippin' Sauce

Ingredients:

2 cups Mayonnaise
2 cups Sour Cream
12 Tsp. Dill Pickle Juice
12 Tsp. Prepared Dijon Mustard

Instructions:

Combine all ingredients in a bowl. Mix thoroughly until well-blended and chill until ready to serve. Sprinkle with paprika to add color.

Try with our Buffalo Shrimp, Louisiana-style Shrimp, Southern-style Shrimp or any of our delicious Dipt'n Dusted® or Panko breaded seafood...

Cajun Tartar Sauce

Ingredients:

2 cups Tartar Sauce
2 Tblsp. of your favorite Cajun Seasoning
Fresh squeezed lemon juice to taste

Instructions:

Mix thoroughly, chill and serve.

Try with our Buffalo Shrimp, Louisiana-style Shrimp, Southern-style Shrimp, or Dipt'n Dusted® Fish. Also delicious with any of our Dipt'n Dusted® or Panko Breaded Seafood.

Chipotle Ranch Dressing

Yield: 2 ½ cups

Ingredients:

Ranch Dressing Mix - 1 packet
Sour cream - 2 ½ cups
Lime Juice - 3 Tbsp
Chipotle in adobo sauce, pureed - 3 Tbsp
Cumin, Ground - 1tsp
Cilantro, chopped fresh - 2tsp

Instructions:

1. Place all ingredients in a bowl and mix until thoroughly blended.
2. Place sauce in airtight container and refrigerate until ready for use.

Make a fiesta with this spicy sauce. Try with our Dipt'n Dusted® Seafood or Panko Breaded Seafood.

Citrus Cilantro Dipping Sauce

Yield: 2 cups

Ingredients:

Lime Juice - ¼ cup
Orange Juice - ½ cup
Lemon Juice - ¼ cup
Sour cream - 1 cup
Cilantro, chopped - 1Tbsp
Salt to taste

Instructions:

1. Place all ingredients in a mixing bowl and mix well. Place dipping sauce in a airtight container and refrigerate until ready for use.

Chef’s Suggestions
Save extra sauce and use dipping chips, vegetables and fruits .

Give your dish a southwest flare...try with any of our breaded seafood items.

Cocktail Sauce

Yield: Yield 14 ounces

Ingredients:

Chili sauce- 12 ounces
Prepared horseradish -1 to 2 tblsp.
Juice of 1 lemon
Hot pepper sauce, dash

Instructions:

Combine ingredients. Stir together, chill and serve.

Delicious with any of our Dipt'n Dusted® or Panko Breaded Seafood.

Coconut Crème

Ingredients:

1 8.5-oz. can cream of coconut
1 8-oz. container plain yogurt
2 fresh strawberries diced
2 tbsp crushed pineapple

Instructions:

Whisk the cream of coconut and plain yogurt together in a small bowl. Fold in the diced strawberries and crushed pineapple. Cover, and refrigerate for at least 1 hour before serving.

Serve with our coconut shrimp for the perfect tropical treat!

Creamy Avocado Sauce

Ingredients:

Avocado, ripe - 1 each
Sour cream - ¼ cup
Lime Juice - ½ lime
Salt - to taste
Pepper - to taste

Instructions:

Place all ingredients in a food processer and blend until smooth. Place sauce in a squeeze bottle, cover and refrigerate until ready for use. Sauce can be made a day in advance.

Try on our ShrimpTeazers®, Jalapeno ShrimpJammers® or Margaritaville® Volcano Shrimp...

Creamy Stone Mustard Dipping Sauce

Prep Time: 15 minutes

Yield: 16 oz.

Ingredients:

Country Stone Mustard - 1 cup
Mayo - 1/2 cup
Worcestershire Sauces - 3 tsp
A-1 Steak Sauce - 2 tsp
Half and Half - 3 Tbsp
Salt - 1/8 tsp
Cayenne Pepper - Pinch

Instructions:

1. Place all ingredients in a suitable mixing bowl and mix until well incorporated. Cover and place in refrigerator until ready for use.

Perfect for our CrabTeazersÔ

Island Dipping Sauce

Ingredients:

2 oz. jar orange marmalade
2 tablespoons pineapple juice
4 tablespoons fresh lime juice
Cayenne pepper to taste

Instructions:

Mix and Serve.

For an Island flare try this sauce with our Coconut Shrimp, Dipt'n Dusted® Seadood or Panko Breaded Seafood.

Lemon Butter Sauce

Ingredients:

Lemon Juice 3 TBSP
Water            3 TBSP
Shallots         1 TBSP
Butter            3 sticks

Instructions:

In small sauce pan combine lemon juice, water and shallots. Cut butter into 12 pieces.
Bring liquid to a boil and gradually add butter, stirring with a wire whisk. When all the
butter is added and melted remove from heat.

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Orange Marmalade

Ingredients:

Orange Marmalade Preserves - 1, 8 oz jar

Simple sugar syrup - 1/2 cup

Simple sugar syrup recipe
1 cup water
½ cup sugar

Instructions:

Combine 1, 8-oz. jar orange marmalade preserves with ½ cup of simple sugar syrup. May be served chilled or warmed.

Simple sugar syrup recipe:

Combine the water and sugar in a saucepan. Simmer, stirring occasionally, until the sugar dissolves.

Papaya Salsa

Yield: 2 cups

Ingredients:

1 ripe papaya (about 1 pound)
1 fresh jalapeño
1 medium garlic clove, finely minced
¼ cup red onion, finely chopped
1/8 cup cilantro, coarsely chopped
Zest of lime
¼ cup fresh lime juice

Instructions:

Prepare papaya by cutting into ¼" cubes. Seed and finely chop the jalapeño peppers. Toss all ingredients together gently and leave at room temperature. Serve salsa within 4-6 hours. For overnight storage, refrigerate.

Try with our Coconut Shrimp or Dipt'n Dusted® Shrimp for an island flare

Roasted Garlic Lemon Aioli

Yield: 2 cups

Ingredients:

Roasted Garlic - 8 each
Mayo - 2 cups
Lemon Juice - 3 Tbsp
Salt - to taste

Instructions:

1. Peel garlic cloves and drizzle with olive oil. Wrap with foil and place in a 400˚F oven and cook until tender approximately 30 minutes.
2. Place roasted garlic in a food processor and pulse 3-4 times until the garlic is a puree. Or use a chef knife and finely chop.
3. Place all ingredients in a mixing bowl or food processor and mix well.
4. Cover with plastic wrap and refrigerate until ready for use.

Try with our crispy calamari or oysters.

Rum Apricot

Ingredients:

1 18-oz. apricot preserves
4-oz. Rum

Instructions:

Combine ingredients; serve chilled.

For a tropical treat serve with our Coconut Breaded Shrimp or any of our Panko breaded shrimp.

Shibang Sauce

Ingredients:

5 cups of Mayonnaise
1 ½ tablespoons chopped Cilantro
Juice of 1 whole Lemon
2 tablespoons Minor's Chipotle Flavor concentrate
2 cloves of Garlic (minced)

Instructions:

Combine all ingredients in a bowl. Mix thoroughly until well-blended and chill until ready to serve.

Create your own Shibang Shrimp...toss our Dipt'n Dusted Shrimp in Shibang sauce and coat evenly...serve while shrimp are still hot.

Sweet and Sour Sauce

Ingredients:

Step 1 - Combine Ingredients and bring to a boil
½ cup white sugar
¼ cup white vinegar
3/8-cup water
3/8-cup pineapple juice

Step 2 - Combine the cold water and cornstarch, then slowly add to the above mixture
1/8 cup cold water
1 level Tblsp. Cornstarch

Step 3 - Add 4-5 drops of red food coloring

Instructions:

Garnish the sauce with diced pineapple and diced cherries

Toss our Dipt'n Dusted® Shrimp, Oysters or Calamari with sauce for your own Sweet and Sour Seafood dish. Serve over rice.

Tartar Sauce

Yield: Yield 2 ½ cups

Ingredients:

2 cups of mayonnaise
3 Tblsp. Sweet pickle relish
2 Tblsp. finely diced shallots
1 Tblsp. flat leaf parsley, chopped
1 Tblsp. fresh lemon juice
1 teaspoon Worcestershire sauce
Dash of Tabasco
Salt and pepper, to taste

Instructions:

Mix mayonnaise, lemon juice, Worcestershire sauce, and Tabasco together in a bowl. Blend in the pickle, shallots, and parsley. Season with salt and pepper, and refrigerate. Serve chilled.

Perfect addition to any of our breaded seafood. Serve as a dipping sauce.

Volcano Sauce

Yield: 1 ½ cups

Ingredients:

Salsa, Hot - 1 cup

Sour cream - ½ cup
Jalapeno, diced - 1 Tbsp

Instructions:

1. Place all ingredients in a mixing bowl and mix well. Place sauce in an airtight container refrigerate until ready for use.

Try with Margaritaville Volcano Shrimp or any Tampa Maid Breaded Shrimp for that extra kick.

Wild Buffalo Sauce

Ingredients:

Wild Buffalo Sauce    Mild    Medium    Hot
Mayonnaise              ½ cup   ½ cup     ½ cup
Sour Cream             ½ cup   ½ cup   ½ cup
Lemon Juice             1 tsp.   1 tsp.     1 tsp.
Favorite Hot Sauce   6 tbsp.   8 tbsp.    ½ cup
Cayenne Pepper       none       1 tsp.     2 tsp.

Instructions:

Mix well.

Start a stampede with our Wild Buffalo Sauce. Serve with any of our Dipt'n Dusted® Seafood, Buffalo Shrimp, ShrimpJammers® or Panko Breaded Shrimp...

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