Recipe by Lime
"This is the shrimp sauce found in Japanese steakhouses. It is sweet and pinkish-orangish in color. You can substitute fat-free mayo, butter, and 0-calorie sugar, and it still tastes great."
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I've made this sauce a few times actually. I went to Poland to study for 6 months and I was missing japanese food with the shrimp seafood sauce. Found this recipe and was so excited! This recipe is not bad, not exactly restaurant-style, but almost close. The portions are not right or something is missing. I can't figure it out yet. Me and my roomate agreed that it was a bit tangy (she wouldn't have it) but my husband absolutly loves this sauce and begs me to make it occasionally. I think if you add a little less rice vinegar (like 2 tblspns) and use sweet paprika it tastes better. Just adjust the portions and it will come out the way you want it.
This recipe is alright, its gives a start to making the sauce and I found it useful. Do not use "Miracle Whip" use best foods and I used more paprika twice as much as stated and like wise with the other ingrediants to my liking especially the butter. Do not use too much vinegar ! Please let me know if this helps.
It is clear that there are several varieties of shrimp sauce. I found this recipe to be a great salad or cold shrimp dressing. For those looking for a more mellow shrimp sauce - here it is.
4 cups of mayonaise
16 oz. can peaches in heavy syrup
2 tbls. honey
1 tbls. paprika
1 tbls. soy sauce
Put in blender and mix well.
YUM YUM! My dad LOVES this stuff. He claims it taste just like what is served in the japanese resturants :)
I thought this recipe was great. It was a little different from the sauce I was thinking about, but it was just as good. The key is to let it stand for about 10 minutes before serving.
The sauce was a bit too sweet and tangy for what we get in the Japanese restaurants in my area, even when we halved the sugar and rice vinegar. It would make a nice salad dressing, but otherwise it wasn't what we were looking for.
This is REALLY close to the shrimp sauce I am used to. It is just a tad too tangy. It may help to decrease the amount of rice vinegar, or is there one ingredient missing?
I am so glad someone posted this Recipe. Lime thank you so much!!! I moved to a new area about 6 years ago because I thought the resaurant I once frequented back home was Chinese and they served this delicous shrimp sauce. Well when I moved I figured the Chinese resaurants would serve the same. Every one I went in I asked for it and they just looked really confused brought the red sauce you sometimes dip shrimp in. Well, I thought I'd make my own if I could find the recipe. Typed in the search engine on the computer and there it was. Easy as pie. Anyway I dont mean to be long winded but I really appreciate you posting the recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Japanese Shrimp Sauce I
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 148
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