Leone’s Shrimp Sauce

Mother Leone’s delicious Shrimp Sauce that put them on the map.

Recipes from Leone’s Italian Cookbook by Gene Leone. Published by Harper & Row Publishers, Copyright 1967

“Created by her in her modest little kitchen in her own home, while dreaming of un bel di (one beautiful day) when she would open her own little restaurant, Mother’s antipasto with her shrimps and her special sauce became the toast of connoisseurs world-famed celebrities and literally millions of friends and diners who graced Leone’s Restaurant during the past half century.” Page 19 Leone’s Italian Cookbook, Chapter 2 Mother Leone’s Antipasto Supreme.

Mother Leone’s Shrimp Sauce
“A simple but delicious sauce, known the world over”

2 whole green scallions or 1 tablespoon grated sweet onion
2 tablespoons finely chopped fresh green or red pepper
2 tablespoons Spanish capers, chopped fine
2 tablespoons prepared horseradish
1 cup mayonnaise, preferably homemade with virgin olive oil
½ cup chili sauce
½ teaspoon crushed red pepper
½ teaspoon freshly ground black pepper
½ teaspoon salt
1 garlic clove, mashed

Slice scallions lengthwise and chop fine, or grate the sweet onion. Place scallions or onion, green or red peppers, capers and horseradish in a strainer and drain for 15 minutes. Combine mayonnaise and chili sauce in a bowl. Add red and black pepper, salt and garlic. Whip well together with a whisk. Add drained ingredients and beat or mix well. Taste for salt. Refrigerate. Use over shrimps, crabmeat, or cold chicken lobster. Makes about 2 cups.