Cocktail Hour: Shrimp Cocktail Dip Recipes

'Tis the season for shrimp cocktail. Serve it with a tasty new dip or two from Food Network Magazine.

Steamed Shrimp

Bring 2 inches of water to a boil in a large pot fitted with a steamer basket. Add 1 1/4 pounds peeled and deveined large shrimp (tails intact), cover and steam until just opaque, 2 to 4 minutes (they'll finish cooking after you remove them from the heat). Spread out on a platter and refrigerate until cold, or up to 4 hours. Serve with your choice of sauce.

Chipotle Cocktail Sauce

Mix 2/3 cup ketchup, 3 tablespoons horseradish, 2 teaspoons finely grated shallot, 1 to 1 1/2 teaspoons chipotle hot sauce, 1 teaspoon apple cider vinegar and 1/4 teaspoon Worcestershire sauce in a bowl; season with salt and pepper. Refrigerate at least 1 hour before serving.

Soy-Ginger Sauce

Mix 1/3 cup low-sodium soy sauce, 3 tablespoons finely chopped cilantro, 1 minced scallion, the juice of 1 lemon and 1 lime, 1 tablespoon finely grated ginger, 1 teaspoon toasted sesame oil, 1/4 teaspoon each sugar and finely grated garlic, and 3 tablespoons water in a bowl. Refrigerate at least 1 hour before serving.

Mustard Cream

Mix 2/3 cup mayonnaise, 1/4 cup heavy cream, 1 tablespoon each lemon juice, whole-grain mustard and mustard powder, and 1/4 teaspoon Worcestershire sauce in a bowl; season with salt and pepper. Refrigerate at least 1 hour before serving.

Salsa Verde

Heat 3 tablespoons olive oil, 3 whole garlic cloves, and 1/2 teaspoon each red pepper flakes and kosher salt in a small skillet over medium heat until the garlic is just golden; let cool. Puree with 1 cup chopped parsley, 1/2 cup chopped basil, 2 teaspoons chopped oregano and 1 1/2 tablespoons red wine vinegar until mostly smooth. Season with salt.

Champagne-Shallot Vinaigrette

Whisk 1/3 cup champagne vinegar, 1/3 cup olive oil and 2 tablespoons minced shallots in a bowl. Lightly crush 1 teaspoon pink peppercorns with the flat side of a chef's knife; add to the vinaigrette and season with salt.

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