2 Reviews of Asian Shrimp Cocktail Sauce

From: Kasha

On Apr 25, 2007

I just read this in a post, had everything to make it and cut it down to 3 servings as an appetizer for toonight. This went together in about two minutes, the time to press the garlic. Very tasty, very nice. We had it with imitation crab stix which is what was suggested in the post, but I'm thinking shrimp, or even chicken breasts on the grill...lots of possibilities to use this one. Only one thing to be careful of--the power of your Dijon mustard. It overpowered the others tastes for me so I had to add more of everything to tone it down. I would start with less Dijon next time, then build up to the taste I wanted. Super good recipe.

From: Chef #653749

On Apr 22, 2009

This is a great recipe, I made it for an Easter family gathering and it was a huge hit, a very nice alternative to the usual horseradish sauce. The Dijon mustard gives it a nice bite. I made so much of it I used the leftovers as a marinade for chicken breasts I cooked on the grill the next day and it was excellent. Many thanks.