Seafood dipping sauce recipes – Picture this. You have a huge bowl of large steamed shrimp but why stick to the bottled shrimp cocktail sauce? Why not set out an assortment of dipping sauces to cover a variety of flavors?
We just celebrated two February birthdays featuring two favorite dishes: shrimp cocktails as an appetizer and rib roast as the main course.
The appetizer request inspired me to create a collection of seafood dipping sauce recipes starting with an Italian flavored dipping sauce. And it does not include any horseradish! You can make it as spicy as you want but use red pepper flakes instead.
Table of Contents
Assorted Seafood Dipping Sauce Recipes
This recipe for a Italian dipping sauce popped up rather suddenly today as I wondered how to use the last little pack of Gourmet Garden® Lightly Dried Basil. You’ll find the tiny containers of dried herbs tucked away next to the assorted fresh herbs in the produce section of the supermarket.
Mind you, the zesty part of the Cross & Blackwell® sauce means that they added garlic, vinegar, and chili peppers to their regular seafood sauce. Barely visible on the label is the fine print stating that they also added extra ground horseradish!
Let it be known that if you ever want to kick it up a seafood sauce by several notches, add creamed horseradish. No idea why but it makes regular horseradish taste tame.
My Italian Seafood Dipping Sauce Recipe
You could begin this sauce with a base of favorite regular cocktail sauce from Old Bay® the #1 best seller, Heinz®, McCormick®, Bookbinder’s® and even Cross & Blackwell’s®.
Kraft® makes a seafood cocktail sauce I have never tried because Heinz® is the regular bottled sauce we use and “tweak” to preferred taste.
I decided to use Simply Heinz® ketchup as the base for this sauce.
Why? Because it has only 4 grams of sugar in it and does not contain high fructose corn syrup.
- 16 oz. Simply Heinz® ketchup
- 2 Tbsp. Gourmet Garden® lightly dried basil
- Roland® anchovy paste – 2 teaspoons or to taste
- 2 tsp. Italia™ Garden lemon juice
- Garlic, 2 large cloves, minced fine
- 2 tbsp. Cross & Blackwell® non-pareil capers
- 2 tsp. Maldon® sea salt flakes
- Freshly cracked black pepper to taste
- Red pepper flakes to taste (optional)
- Mince the garlic until fine then add the caper and chop together for a couple burts. Set aside.
- Pour the ketchup in the bottom of a medium bowl.
- Add the dried basil leaves and top with the lemon juice. Stir together well.
- To the mixture, add the anchovy paste and use a fork to blend it in evenly. Makes sure it is well combined.
- Use black pepper of multi colored pepper, freshly cracked and to taste.
- Season with the sea salt, also to taste.
- Add the chopped capers and minced garlic. Stir to combine well.
- Refrigerate overnight to allow flavors to blend well.
- Adjust seasonings before serving.
It is officially party time so I need to get the seafood dipping sauce another taste test before I set it on the table.
We had a mountain of shrimp spread out on a 19 inch platter with no room to add the selection of dipping sauces! So we arranged the dipping sauces on separate trays.
By the way, if you come across any Il Mulino platters, grab them. They are SO handy!
The Italian dipping sauce was great! A savory alternative to the traditional cocktail sauce. Click To Tweet