Shrimp Cocktail Sauce

[abbi]

I am making shrimp cocktail to take to work Monday to try to convince a woman I work with how yummy shrimp is. I want to come up with a great recipe so ideas would be appreciated.

[Fatherducque]

We love our shrimp, however our sauces are simple.

Zatarain's Remoulade is one of the best, served right out of the bottle.

Heinz ketchup with horseradish to taste is good.

Heinz Chili Sauce with horseradish to taste is good.

Catsup with Louisiana Brand pepper sauce to taste is good.

Or

Mix mayonnaise (the majority) with French's yellow mustard and a little catsup and a little pepper sauce to make a faint orange dressing. Add in a 1/2 cup per bowl of finely minced onion. All quantities to taste.

Sorry, but we never measure the stuff in our "shrimp dip".

[Bigfoot]

We love our shrimp, however our sauces are simple.

Zatarain's Remoulade is one of the best, served right out of the bottle.

Heinz ketchup with horseradish to taste is good.

Heinz Chili Sauce with horseradish to taste is good.

Catsup with Louisiana Brand pepper sauce to taste is good.

Or

Mix mayonnaise (the majority) with French's yellow mustard and a little catsup and a little pepper sauce to make a faint orange dressing. Add in a 1/2 cup per bowl of finely minced onion. All quantities to taste.

Sorry, but we never measure the stuff in our "shrimp dip".

That is what I use. Heinz chili sauce and horseradish. Very good! Not so good with ketchup.

[falvegas]

Heinz Chili Sauce
Couple squeezes of half a lemon,
Heaping Tbs. Horseradish Sauce [not creamy]
Several dashes Louisiana Hot Sauce [to taste]
Couple dashes Worcestershire Sauce
S&P to taste.

[can mix half Chili Sauce and half Tomato Ketchup if desired]

[Fatherducque]

Heinz Chili Sauce
Couple squeezes of half a lemon,
Heaping Tbs. Horseradish Sauce [not creamy]
Several dashes Louisiana Hot Sauce [to taste]
Couple dashes Worcestershire Sauce
S&P to taste.

[can mix half Chili Sauce and half Tomato Ketchup if desired]

Try a little lime in place of the lemon. Especially with oysters.

[Pixie]

Heinz Chili Sauce
Couple squeezes of half a lemon,
Heaping Tbs. Horseradish Sauce [not creamy]
Several dashes Louisiana Hot Sauce [to taste]
Couple dashes Worcestershire Sauce
S&P to taste.

[can mix half Chili Sauce and half Tomato Ketchup if desired]

Try a little lime in place of the lemon. Especially with oysters.

Oh yummy, the recipe and the change-up sound delicious!!!!!

[falvegas]

Will wonders never cease, she didn't vanish into the dark forest.

[Fatherducque]

No, but she was temporarily buried under an afghan avalanche!

[Pixie]

Tis true! Tis true!

[falvegas]

Shrimp Cocktail

More often than not I serve Shrimp Cocktail in a large platter as an appetizer; rather than as individual shrimp cocktails at each place serving.

• Make the Cocktail Sauce [previous] ahead of time & refrigerate.
• Use large or Jumbo Shrimp [about 1.5 to 2 pounds for a family] from the market that have been deveined but still have the shell and tail on. Most markets provide them this way, if not, do it yourself, leaving the Shell & Tail on.
• Place 5 to 7 Shrimps at a time in a Colander over a stock pot of well salted water [~2 to 3 inches], place several thin lemon wedges in the colander and ‘Steam The Shrimp’ about 3 to 4 minutes on a side [depending on size].
• Remove Shrimp and place on Ice Immediately or in a dish in the freezer till chilled. [do not let it freeze].
• Repeat above until all shrimps are done.
• Place Kale Tops around a large Serving Dish with the Cocktail Sauce in the center. Place Shrimps all around the platter on top of the Kale.
• Scatter Lemon Wedges between the Shrimps around the platter.
• Serve with a separate bowl [on the side] to throw the shrimp tails/shells into as they help themselves.

Most often Steaming the Shrimps with shells on, tends to retain the flavor.