Bring on the Dippin' Sauces!

[debg]

We are having friends for dinner Sat night and due to the large variety of eaters + kids I have decided to do skewers of beef, chicken and shrimp on the BBQ. I'm a dippin' freak and love to have a "sauce" to dip my chicken & meat (when I eat it). I am planning to make a peanut sauce (recipes, please!) - but I think it would be FUN, FUN, FUN!!! to have a few different sauces on the side. So....any "saucy" (Pardon the pun - tee hee!) ideas out there??? I'd love it if you would share your recipes for dippin!

P.S. I'm also making latkas (we are the only "jewish" couple), but wanted to share that tradition so I'm doing the homemade applesauce idea with it!

TIA for all your wonderful recipes!!!!

[Peeps]

I just wanted to suggest that for the peanut sauce you use the sauce from the Spicy Soba Noodles with Chicken in Peanut Sauce from Sept. 2000. The sauce is so easy and yummy! The recipe and lots of raves are on this thread from the other day:

http://www.cookinglight.com/vbb/showthread.php?threadid=17539

[Grace]

I just did fondue a couple weeks ago, and we had several sauces, a few of them bottled. I had a Teryaki sauce, a Spicy Ginger dipping sauce, A1 Sauce, Horseradish Cream (KILLER!), and regular Cocktail Sauce for the shrimp. I used a bottled Teryaki because it was the day after Thanksgiving and I had also done the entire Thanksgiving dinner, so I was pooped and took the easy bottled way out, but normally I'd make my own. The Spicy Ginger dipping sauce was also bottled, but it was great!!

Here's a Peanut Sauce recipe:

Creamy Peanut Sauce

SOURCE: Cooking Light YEAR: June 2000 PAGE: 142

1/3 cup light coconut milk
3 tablespoons reduced-fat peanut butter
1 tablespoon fresh lime juice
2 teaspoons sugar
1/4 cup chopped fresh cilantro

INSTRUCTIONS:
Combine coconut milk, peanut butter, lime juice, and sugar in a blender, and process until smooth. Stir in cilantro.


Here's the Horseradish Cream:

CookWare(tm) from Cooking Light(r)

Horseradish Cream

SOURCE: Cooking Light YEAR: June 1999 PAGE: 108


1/3 cup plain fat-free yogurt or low-fat sour cream
2 tablespoons prepared horseradish
1 teaspoon Dijon mustard
1 large garlic clove, minced

Combine yogurt, horseradish, mustard, and
garlic in a small bowl. Cover and chill.

Enjoy your dipping!!!

[beckms]

oooh, I strongly recommend making the Spice-Crusted Shrimp with Remoulade sauce from the supper club issue...I'm sure you could do the shrimp on the BBQ just fine, and that sauce is nice and tangy and oh so good!

[debg]

Beckms,
What exactly is "Remoulade?" I do not have the "supper club issue," do you know where I could find a copy of this? Thanks for your ideas!

[beckms]

Actually, I have no idea what Remoulade means! but it sure tastes good...

SPICE CRUSTED SHRIMP WITH REMOULADE SAUCE (SEPT.01)

Sauce:
1/4 c low-fat mayo
1/4 c plain fat-free yogurt
1 tsp grated lime rind (or more!)
1 1/2 T fresh lime juice
1 tsp capers, chopped
dash of ground red pepper

Shrimp:
2 tsp ground cumin
2 tsp paprika
1 tsp ground coriander (i've never had this on hand)
1/2 tsp garlic powder
1/4 tsp salt
1/8 tsp black pepper
48 large shrimp, peeled and deveined (about 1 1/2 lbs)
1 T olive oil, divided
cilantro sprigs (optional)

1. To prepare sauce, combine first 6 ingredients in a bowl; stir with a whick. Refrigerate.
2. To prepare the shrimp: combine spices in a medium bowl. Add shrimp, toss well. Heat 1 1/2 tsp oil in a large non-stick skillet over medium-high heat, add half of the shrimp. Cook 3 minutes on each side, or until done. Remove shrimp, keep warm. Repeat with remaining shrimp. Serve with sauce. Garnish with cilantro, if desired. Yield: 8 servings (6 shrimp and 1 T sauce)

Notes: 1)first of all, one serving is NOT 6 shrimp! At least, not when I've served this...people gobble those things like crazy! Although I suppose if they were alternated with other stuff on a skewer, people might slow down a little.

2) Get more than 48 shrimp. Like I said, these go fast!
3) The sauce should be tangy. I've never actually measured the lime rind/juice, I just add till it tastes good.
4) I usually use 1 1/2 times the amount of spices called for, or even double, because the spice mixture tends to collect in the skillet. But if you're grilling, it might not happen.
5)I've used both fresh and pre-cooked shrimp, and both work fine.

Mmmmmmm!