Shrimp Sauce

3/4 cup ketchup
1 tablespoon horseradish
1 tablespoon Worcestershire sauce
2 teaspoons lemon juice
Dash Tabasco
Salt to taste

Combine and mix well. This will keep for several weeks in a tight­ly
covered jar in the refrigerator.

Japanese Golden Shrimp Sauce

"This is the shrimp sauce found in Japanese steakhouses. It is sweet
and pinkish-orangish in color. You can substitute fat-free mayo,
butter, and 0-calorie sugar, and it still tastes great."
Original recipe yield: 1 1/4 cups.

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

In a small bowl, combine mayonnaise, white sugar, rice vinegar, melted
butter, paprika and garlic powder. Mix well, cover and refrigerate.

Japanese Egg Yolk Sauce for Shrimp

    * 3 egg yolks
    * 1/2 teaspoon lemon juice
    * 2 1/2 tablespoons white miso paste
    * 1 cup vegetable oil
    * salt to taste
    * 1 pinch freshly ground white pepper
    * 1/4 teaspoon grated yuzu (Japanese orange), lemon or lime peel
In a medium bowl, beat egg yolks and lemon juice with a wooden spoon.
Beat in vegetable oil a few drops at a time, beating well after each
addition until the mixture begins to emulsify. When all of the oil has
been incorporated, stir in the miso, salt, white pepper and grated
yuzu. Refrigerate in a squeeze bottle for convenient application.

Pina Colada Dipping Sauce for Shrimp

4 ounces pina colada mix
3 ounces sour cream
3 ounces drained, crushed pineapple

Mix all ingredients well.

Lobster Sauce Melted butter, with optional lemon, white wine, a dot of tobasco. For a fancy sauce - mix melted butter with sea urchin roe and white wine.

Seafood Sauce
Ingredients


2 tbsp.  each butter or margarine, flour
1/4 tsp.       salt
1/8 tsp.       pepper
1 cup     milk
seafood      see below
Directions
       Melt butter over low heat in a heavy saucepan.  Blend in flour
and seasonings.  Cook over low heat, stirring until mixture is smooth
and bubbly.  Remove from heat.  Stir in milk.  Bring to boil, stirring
constantly.  Boil 1 minute. Remove from heat and carefully stir 1/2 -
1 cup cooked shrimp. lobster, crab meat, salmon, or tuna pieces into
the sauce.

Seafood Butter Sauce
1 c. melted butter
1/3 c. lemon juice
1 T. minced garlic
1 T. cajun spices
1 T. Texas Pete Hot Sauce
Heat all. and serve with shrimp, crabmeat, or broiled fish.

Basic Tartar Sauce
1 cup mayonnaise
2 teaspoons lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon prepared yellow mustard
2 tablespoons pickle relish
2 green onions, finely minced
1 tablespoon minced fresh parsley

In medium bowl, whisk mayonnaise, lemon juice, Worcestershire sauce and
mustard until smooth. Stir in pickle relish, green onions and parsley.
Keep in covered jar in refrigerator.
Makes 1 1/4 cups.