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Seafood Cocktail Sauce

C

Cook Chatty Cathy

New member
KYH,

I have not found the seafood cocktail sauce recipe you mentioned in the other thread. If it is different than mine please share.

Seafood Cocktail Sauce

1/4 c. ketchup
2 tsp prepared horseradish
1/2 tsp. lemon juice
dash worstershire sauce
dash of tobassco

Mix well and serve as a condiment with shrimp, crawfish, oysters, etc.
**Note: May adjust ingredient amounts to siut your tastes.**
 
Here's a variant of yours that comes from an old favorite cookbook by the spouses of a nonprofit group:

Cocktail Sauce

1 14 oz bottle ketchup
1 teaspoon prepared mustard
1 teaspoon horseradish -- rounded
1 teaspoon worcestershire sauce
1 tablespoon lemon juice
1/2 celery stalk -- chopped
1/2 onion -- chopped
3 dashes Tabasco sauce -- (3-4) to taste

In food processor, add celery and onion together and chop to a fine mixture.

Add all other ingredients to processor and mix well.
 
Mine's a little different. But, then, aren't they all.

When Bob Hester had his hunting camp at Mattamuskeet, Tom Burrus did oyster roasts for him. His cocktail sauce was the best I've ever had. He served it warm with the oysters, but it works either warm or cold. After a lot of wheedling and making a nuisance out of myself he finally gave me the recipe.

You can halve or double this recipe, but don't make it larger or smaller than that.

Tom Burrus' Coctail Sauce

1 gal ketchup
1 qut vinegar
Juice of 6 lemons
1 bottle A-1 sauce
1 bottle hot sauce
1 jar prepared horseradish
1/2 cup sugar
2 tsp salt

Combine all ingredients. Simmer 30 minutes.
 
You're right, Cathy. It makes a bunch.

I used to halve it, and freeze it in pint zipper bags. It never quite freezes hard, because of all the acid.

Then I realized it could be safely canned. So that's how I now do it; I make a full recipe, and put it up in pint jars, processing for ten minutes in a boiling water bath.
 
3/4 c Chili sauce or mild salsa
1/4 c Celery; finely chopped
1 ds Red pepper
1 tb Lemon juice or rice vinegar
1/4 ts Grated horseradish; .. optional


Or



2/3 cup ketchup
1/4 cup chili sauce
2 tbsp horseradish
3 tbsp lemon juice



or


1 pint mayonnaise
3/4 cup water
1 TBS sugar
1/4 tsp salt
1/4 tsp garlic juice
1 tsp ketchup
1/4 tsp Tobasco
1 tsp mustard powder
1/4 tsp black pepper
1/4 tsp white pepper
1 tsp paprika


Just adding my 2 cents!
 
how exotic do you want to get??

2 navel oranges
1 1/2 pounds medium shrimp (32 total), shelled and deveined
2 teaspoons extra-virgin olive oil
1/4 teaspoon minced and mashed garlic

For sauce:

1/2 cup mayonnaise
3 tablespoons ketchup
1 1/2 tablespoons Cognac
2 teaspoons fresh lime juice, or to taste
1/2 teaspoon sugar
a pinch of cayenne

other:

3 firm-ripe California avocados
6 canned hearts of palm, drained, rinsed, patted dry, and
cut crosswise into 1/2-inch pieces

With a sharp knife cut a slice from top and bottom of each orange,
exposing flesh, and arrange with a cut side down on a cutting board.
Cutting from top to bottom, remove peel and pith. Working over a
bowl, cut orange sections free from membranes, letting sections drop
into bowl, and squeeze in excess juice from membranes.

Into a large saucepan of boiling salted water plunge shrimp and
poach at a bare simmer just until firm, 1 to 2 minutes. Drain shrimp
in a colander and transfer to a large bowl. While shrimp are still
warm add oil, garlic, and 1 tablespoon juice from orange sections,
stirring to coat shrimp. Let shrimp cool to room temperature.

In a small bowl whisk together sauce ingredients until smooth. Sauce
may be made 1 day ahead and chilled, covered. Quarter avocados
lengthwise, removing pit and peel, and cut into 1/2-inch dice.
Transfer orange sections with a slotted spoon to shrimp mixture and
add hearts of palm and avocado, folding ingredients together gently.
Divide salad among 4 plates, mounding it, and spoon sauce over
salad.
 
KYHeirloomer said:
Tom Burrus' Coctail Sauce

1 gal ketchup
1 qut vinegar
Juice of 6 lemons
1 bottle A-1 sauce
1 bottle hot sauce
1 jar prepared horseradish
1/2 cup sugar
2 tsp salt

Combine all ingredients. Simmer 30 minutes.
Click to expand...

Can you tell us what ounce-size bottles are used for the A-1, hot sauce, and horseradish? A-1 has three sizes on my store shelves and the others seem to have a selection of sizes also with different brands.
 
At the restaurant I worked at, we used the chili sauce, horseradish, tabasco and lemon. Of course, that was a while ago, there might have been more to it but I think that is right.
 
MamaM!!! Where ya' been on Spring Break? Sure glad you added your $.02 worth that exotic one sounds fabulous.........Gotta try it!!! AVACAOD AND HEART OF PALMS OH MY YOU'RE TALKING MY LANGUAGE HERE!!!

And KYH I was thinking about exactley that... canning it, so thanks for the directions!

Cathy
 
CanMan, you hit a chord. When I first obtained the recipe we didn't have the sizes we now have. I know the sizes I need by eyeballing them.

I would use a small (6oz?) bottle of hot sauce. You can always add more if needed. Horseradish is a small jar. I'm thinking something like 3 0z.

Ditto the A-1 sauce. go with the small size. If I recall correctly, that's something on the order of 8 or 9 ounces.

Nothing you do with these quantities can make it bad. And you can always adjust the second batch if necessary.
 
A Different Take On Cocktail Sauce

In her wonderful book, Spice, Ana Sortun has a recipe for calamari in avocado hummus. It works well with the squid, for sure. But also shrimp. and probably other shellfish, such as steamed mussels.

2 ripe avocados, split, seeded and scooped
1/4 cup tahini
1 tbls chopped garlic
3 tsp ground cumin
4 tbls freshly squeezed lemon juice
1/4 extra virgin olive oil
salt to taste

Blend the avocados, tahini, garlic, 2 teaspoons of the cumin, the lemon juice, olive oil, and salt to taste in a food processor fitted with the metal blade. Blend until the mixture is sullth and creamy, like sour cream. Cover tightly with plastic wrap, placing the wrap cirectly on top of the avocado so that no air gets into it to turn it brown. Set it aside until needed.
 
Cook Chatty Cathy said:
MamaM!!! Where ya' been on Spring Break? Sure glad you added your $.02 worth that exotic one sounds fabulous.........Gotta try it!!! AVACAOD AND HEART OF PALMS OH MY YOU'RE TALKING MY LANGUAGE HERE!!!

And KYH I was thinking about exactley that... canning it, so thanks for the directions!

Cathy
Click to expand...

I thought you would like that one!

Enjoy -

Mama
 
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