This is a delicious cocktail sauce! I made as posted, and then added a bit more horseradish. Just love that bite with boiled shrimp. Thanks for sharing. Made for ZWT.
Yummy! I love a good cocktail sauce, and they're not that easy to find. Some taste like flavored ketchup, some taste like Tabasco with tomato paste added. Fortunately, this is neither. The lemon juice gives it a bright, fresh flavor that complements whatever seafood you add to it, and the scallions give it a nice, oniony crunch. I have to admit that I left out the celery, as it's not really one of my favorite things. I added a lot of horseradish, probably double what you listed in the recipe, but I really love that stuff!. I mixed 1/8 cup of sauce with 1/2 of a cooked Dungeness crab, and was thrilled with the result! Even with all the horseradish, this sauce still didn't overpower the delicate flavor of the crab. Made for ZWT7- Emerald City Shakers
This is a five star recipe for preparing a perfect shrimp cocktail! Easy, tasty and impressive when properly presented. Please save this recipe...you'll be happy you did. All you need in addition to this cocktail sauce is some extra large cooked shrimp, deveined, shelled with tails on, some fresh parsley and lemon wedges for garnish and you're on your way to creating a really great tasting and eye-appealing appetizer. I followed the directions precisely (which in my view is the only fair way to review a recipe) and, because I like a really spicy cocktail sauce, I added a little more horseradish, which the author's directions allow. The result was a spicy, tasty, crunchy sauce which complimented the shrimp. This sauce is so good that, after we had eaten the shrimp, we ate the remaining sauce, too, with our little seafood forks. As Chef PotPie says in her description: "Or eat with a spoon." She's right! I served this sauce in my clear glass shrimp cocktail servers. They are V shaped glass cups which "fit" into larger "holding cups" which are filled with crushed ice. The V shaped cups were filled with the sauce, surrounded on the rim edges with the jumbo shrimp, and garnished with lemon wedges and little parsley bunches. Make sure the shrimp is "almost frozen" so it's firm. This is a show stopper, if you make it one. You could easily make this a meal if you use 6 large shrimps for each serving and add soup or a salad. Thanks, Chef Pot Pie, for a wonderful recipe.