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Curry Sauce for Shrimp
Curry Sauce for Shrimp
Ingredients| 1 (8 ounce) carton sour cream 1/3 cup mayonnaise 1 teaspoon grated onion 1 teaspoon curry powder 1 teaspoon lemon juice 1/4 teaspoon Worcestershire sauce 1/8 teaspoon Tabasco sauce |
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Mix all ingredients together in small glass or plastic bowl. Cover bowl and refrigerate for several hours before serving.
It is important to make this several hours ahead of time or even a day or 2 in advance.
Yields 1 cup.
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Tear the bread into pieces and place in a small bowl. Add 3 tablespoons of the vinegar and soak until the bread is saturated, about 30 minutes. Using a hand mixer or a blender or mini-chopper add the olive oil, parsley, garlic, anchovies and sugar to the bread and vinegar. Beat (or pr (Upload by user)
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Position knife blade in food processor bowl; add garlic, and process until garlic is minced. Add water and next 4 ingredients; process until smooth. With processor running, pour olive oil through food chute in a slow steady stream until combined; chill. Makes 1 1/4 cups. (Upload by user)
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Wine Court Bouillon
In a saucepan, combine the water, wine, onions, carrots, celery, bouquet garni and salt. Simmer for about 25 minutes. Add peppercorns and simmer for an additional 10 minutes. (Peppercorns tend to turn Court Bouillon bitter if they cook too long.) Let liquid cool, then strain.
(Upload by user)
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In a saucepan, combine the water, wine, onions, carrots, celery, bouquet garni and salt. Simmer for about 25 minutes. Add peppercorns and simmer for an additional 10 minutes. (Peppercorns tend to turn Court Bouillon bitter if they cook too long.) Let liquid cool, then strain.
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Drain chopped vegetables between layers of paper towels. Stir vegetables into mayonnaise. Add chili sauce, horseradish, eggs and Worcestershire sauce. Add red pepper and Tabasco� sauce to taste and blend well. Chill and serve with boiled shrimp. Yields about 5 cups. (Upload by user)
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