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Sauce for Seafood

Submitted by: Admin on 06/27/2007
Sauce for Seafood 1933 views
2.79 avg rating
356 votes
 
 
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Cooked crab. shrimp and lobster have exciting new appeal when served with this well-seasoned creamy, cold sauce.


Ingredients

1/2 cup mayonnaise
1/2 cup sour cream
2 Tbsp. tomato puree
1 1/2 tsp Dijon-style mustard
2 Tbsp. chopped parsley or dill
1 Tbsp. grated onion
1 Tbsp. lemon juice
Dash hot pepper sauce

Directions

In medium bowl, combine mayonnaise. sour cream, tomato puree and mustard, mixing well.

Add parsley, onion, lemon juice and hot pepper sauce, stirring until well combined.

Cover and chill 1 hr. to blend flavors.

Comments

1 cup sauce

Good served with: Cooked shellfish, steamed asparagus, crusty French bread, and strawberry yogurt pie for dessert.

Leftover sauce keeps well, covered, in the refrigerator. If you
purchase frozen shellfish, thaw in refrigerator to prevent mushiness. If fresh, take care not to overcook or fish will lose its delicate texture.

Course

Dinner

Time to prepare

10 Minutes

Difficulty

Easy
 
 
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