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Leone's Shrimp Sauce

Leone’s Shrimp Sauce:

Day Before- in a strainer in a refrigerator place 6 full tablespoons or a half of a medium size

fresh diced Red Pepper, 1 to 2 tablespoon Sweet Onion or Green Onions, 2 tablespoons of

drained Capers, 2 tablespoons of Horse Radish and 1 to 2 large cloves of diced Garlic. My

Cousin Ned, Gene Leone’s grandson once told me Gene would always do this step to help drain

the excess water from these products. At Mike’s we have not done this step, but who knows

maybe it could be even better than the magical sauce we love! One final tid-bit of passed down

information, I was told when Gene made this sauce he threw in the green stem along with all

the seeds of the Red pepper into the mixing bowl.

The Next Day- Add all the above ingredients to a bowl.

Then add to the same bowl,

1 cup of Mayo. (I love Hellmann’s mayo, just saying!)

2 Sprint of Olive oil

½ cup of Chili Sauce

½ teaspoon of crushed Red Pepper flakes

½ teaspoon of fresh ground Black Pepper

½ teaspoon or more of Kosher Salt

Mix all above first with a spatula, then use an immersion blender or blender to process all the

ingredients into a smoother consistency and chill.

Note: Once in a while at Mike’s we have added 2 tablespoons of regular Mustard to give this

great sauce a little extra zip. This step is your choice. Remember either way this is a great

dipping sauce for almost anything!

To this day, I wish I could have studied under Gene and May his wife rather than just being

an eager participant at their dinner table on the back porch at the farm in Central New York.

The memories and taste of their feast, I pray I will never forget! Thank you Gene, May, Momma

Leone and Ned for all your help with food over the years.