Shrimp Sauce

WED., FEB. 25,2004
HICKORY DAILY RECORD_________________
www.hickoryrecord.com

Japanese Shrimp Sauce • 1 cup mayonnaise • 3 tablespoons granulated sugar • 3 tablespoons rice vinegar • 2 tablespoons melted butter • 3/4 teaspoon paprika • 3/8 teaspoon garlic powder Mix all ingredients well.	Kobe Sauce • 1 cup Duke's mayonnaise • 1/4 teaspoon Tabasco sauce • Dash each of salt, white and black pepper • 3 tablespoons sugar • 1/4 teaspoon garlic pow- der (increase to taste) • 1 1/2 teaspoons paprika • Scant 1/4 cup water (may need more to get right consistency) • 3/4 teaspoon ketchup • 1 teaspoon mustard powder Blend all ingredients. Let stand overnight in refrigerator for flavor to develop.
Shrimp Sauce from Makato's • 1 pint JFG mayonnaise • 1/4 teaspoon salt • 2 teaspoons ketchup • 1 teaspoon of paprika • 3/4 Cup of Water • 1/4 teaspoon garlic juice • 1 teaspoon mustard powder • 1/4 teaspoon each black and white pepper • Dash of ground ginger (to taste) • Pinch of sugar (to taste) Blend all ingredients, adding sugar and ginger until reaching the desired taste. Add the water last using only enough for the desired thickness.	Shrimp Sauce • 1/2 quart Duke's mayonnaise • 1/2 teaspoon garlic powder • Dash of Tabasco sauce • 3/4 teaspoon paprika • 3/4 teaspoon white pepper • 6 1/2 ounces water (roughly 2/3 cup) • Dash of salt • 11/2 teaspoon ketchup • 1/4 teaspoon black pepper • 6 teaspoons sugar Mix well, using food processor or blender if desired. Stores well in refrigerator.

Debtra Hadley is the Record Food Columnist.
For Food questions e-mil her at dhadley@conninc.com

Japanese Shrimp Sauce