Tangy Seafood Cocktail Sauce
From hollyeats 10 years ago
- 5 minutes to make
- Serves 4
This is the red and robust seafood sauce that was always served with a prawn cocktail when I was a child and young person in California. I was appalled when I later encountered the pink, boring, mayonnaise-based version of seafood sauce (often known as Marie Rose). Read more Try this, and you'll never go back: it has a zippy flavor which for some reason does not overwhelm, but actually beautifully complements, the sweet succulence of really nice fresh, cooked and chilled prawns (or vastly improves the smaller varieties of shrimp). Good with crab and lobster, too, but best with shrimps. See less
Ingredients
- 1/2 cup ketchup-based chili sauce OR shopping list
- 1/2 cup good-quality ketchup + 1 TBS mild chili powder shopping list
- 1 TBS prepared horseradish shopping list
- 1 TBS fresh lemon juice shopping list
- 2 scant tsp. worcestershire sauce (shake the bottle first!) shopping list
- 1/4 tsp. salt shopping list
- Pinch of cayenne or dash of hot chili sauce shopping list
How to make it
- Whisk all ingredients together in a small non-metal bowl.
- Cover with plastic wrap and chill at least 3 hours before serving.
- Makes about 3/4 cup of sauce.
- To make a classic prawn cocktail:
- Use an urn-shaped ice-cream dish.
- Fill this with the sauce and hang the cooked, cold prawns around the edges of it, tails dangling.
- Garnish with a thin slice of lemon, twisted.
- To make a great shrimp salad:
- Combine cooked, drained shrimp of any size with just enough sauce to bind.
- Serve well-chilled on salad leaves; garnish with lemon slice as above.
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