SANDRA'S HOMEMADE THOUSAND ISLAND DRESSING

A classic dressing that I've been making for years!

It's my 'go to' dressing to enhance grilled Reuben sandwiches,
moose and venison burgers,
iceberg wedge salads,
as a dip for fresh veggie sticks, etc...

Yield: Appx. 2 cups

Prep: 15 mins.

Chill: 2 hrs. minimum

INGREDIENTS

1 cup prepared mayonnaise (I use Best Foods)

1/2 cup Ketchup (I use Heinz)

2 Tablespoons Worcestershire sauce

2 Tablespoons freshly squeezed lemon juice

1/4 cup finely diced sweet gherkins

1 large egg, hard boiled, cooled, peeled and finely diced

METHOD

Mix all ingredients in a small glass bowl. Transfer to a glass wide-mouth pint-size Mason jar, cover with a plastic lid, and chill for a minimum of 2 hours or up to 2 wks. ~ Enjoy!

SANDRA'S ROBUST ROASTED SHRIMP with a HOMEMADE THOUSAND ISLAND DIPPING SAUCE

A quick and easy method in which to prepare
a very tasty and rewarding shrimp dish...

Servings: (4)
Prep: 10 mins. |
Roast: 6 mins.

Posted: by Sandra 

INGREDIENTS:

***Thousand Island Dip/Dressing (Yields 2-1/2 cups)
1 cup mayonnaise
1 cup ketchup
¼ cup sweet pickle relish
2 teaspoons worchestershire sauce
1 tablespoon sugar
2 tablespoons milk (add more or less, depending of your desired thickness)
1 boiled egg, finely chopped

***Roasting Shrimp
20 large raw shrimp/prawns, peeled (tails on)
kosher salt and freshly ground pepper to taste
2 teaspoons olive oil
2 teaspoons lemon juice

--Lemon wedges for serving

METHOD

To make the dip, whisk all ingredients in a medium-sized bowl until creamy. Place into refrigerator in an airtight covered glass container, until ready to serve, and for flavors to meld.

To roast the shrimp, preheat oven to 400 degrees. Prepare a baking sheet lined with foil and sprayed with oil, and set aside.

Place prepared fresh shrimp in a medium-sized bowl and sprinkle with kosher salt and freshly ground pepper, to taste. Pour olive oil and lemon juice over the shrimp, and toss to coat. Place onto prepared baking sheet, and roast in oven for 5 to 6 minutes, just until the shrimp are opaque and have a slight curl; turning halfway through cooking - do not overcook. Cool shrimp and serve with a side of homemade thousand island dip and lemon wedges ~ Enjoy!

SANDRA'S TANGY THOUSAND ISLAND DRESSING OR DIP - HOMEMADE

This tangy Thousand Island Dressing/Dip will
store for up to 1 week in the refrigerator...

Servings: (2-1/2 cups)
Prep: 5 mins.

Posted: by Sandra 

INGREDIENTS:

1 cup mayonnaise
1 cup ketchup
¼ cup sweet pickle relish
2 teaspoons Worcestershire
1 tablespoon granulated sugar
2 tablespoons milk
--(add more or less, depending of your desired thickness)
1 boiled egg, finely chopped

METHOD

Whisk all ingredients in a medium-sized bowl until creamy. Place into refrigerator in an airtight, covered, glass container and use as you shall. ~ Enjoy!

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Tip: This of course is great used as a salad dressing, although it is also wonderful used as a dip for shrimp/prawns, as a spread for sandwiches, especially reubens and burgers...

You might also like this recipe: 

Sandra's Robust Roasted
Shrimp with a Thousand
Island Dipping Sauce