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Sometimes, instead of partially covering an entree with a sauce of gravy, it is best to serve it with a dip that will also enhance its flavor. This is especially true with one that has a crispy coating like these coconut shrimps. That is why an item like fried clams are served with a nappy o dish containing a tartar sauce. that can be used as a dip for them. The tangy dip for these shrimp is two parts plain yogurt, one part honey, and one part Beer'n Brat horseradish mustard. If you don't have this type mustard any grainy dark mustard can be used with a little horseradish added to it.

For extra flavor, when boiling, poaching, or steaming fish use a stock called court bouillon( or short boil). Unlike most stocks this one can be made in less than one hour. The little extra work that it takes to make this stock is worth the time and effort, , when you taste the finished dish, and that is why you will find it in most great restaurants' kitchen. To make add an acid like vinegar, lemon juice or wine to the water in the stock pot that has a Mirepoix ( celery, carrots, and onions) and sea salt simmering in it. Put a sachet, which is a piece of cheesecloth that has been made into a bag that will hold parsley stems, sprig of thyme, bay leaf, some cracked peppercorns and a clove of garlic. in it. Tie the bag closed with a long piece of string that can be submerged in the stock pot, but also can be tied to the pot's handle for easy removal after the stock is finished. This stock which is often used to poach fresh trout might turn the trout blue if vinegar is used as the acid. Court bouillon is just used to cook the seafood and it is not served with the dish. After the fish has been poached, steamed or boiled, remove it from the court bouillon and finish it with a flavored butter or other sauce.

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