Ospidillo Cafe Shrimp Cocktail Sauce No. 2

"Your guests will love this incredible and easy to prepare cocktail sauce. It is mild in character but you can bump it up with the Tabasco if you wish, or, simply make up two separate batches -- "one hot, one not." The Creole mustard is the key ingredient so don't skip it!"
 
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Ready In:
30mins
Ingredients:
8
Yields:
2 cups
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ingredients

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directions

  • Mix all ingredients and refrigerate for at least 2 hours before serving.
  • Add Tabasco only if you want a hot cocktail sauce. As for the chili sauce, I prefer Bellview brand but Heinz brand works well in this blend too. Also, be careful to NOT use the so-called "horseradish sauce" which includes other ingredients.

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Reviews

  1. This was fantastic! I highly recommend this sauce for the fanciest shrimp cocktail. The chili sauce gave it a nice subtle sweetness in the background, with a 1-2 punch of pow! coming from the mustard and horseradish. The onion and celery added a fresh, bright flavor.
     
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RECIPE SUBMITTED BY

<p>I am a retired State Park Resort Manager/Ranger. <br /><br />Anyway, as to my years in the State Park System (retired now), I was responsible for 4 restaurants/dining rooms on my park and my boss at Central Headquarters said I should spend less time in my kitchens and more time tending to my park budget. I spent 25 years in those kitchens and worked with some really great chefs over those years, (and some really awful ones too!) <br /><br />I spent THOUSANDS of hours on every inch of that park and adjacent state forest (60,000 acres) and sometimes I miss it. But mostly I miss being in that big beautiful resort lodge kitchen. I miss my little marina restaurant down on the Ohio River too. I served the best Reuben Sandwich (my own recipe -- posted on 'Zaar as The Shawnee Marina Reuben Sandwich) in both the State of Ohio and the Commonwealth of Kentucky down there and sold it for $2.95. Best deal on the river! <br /><br />They (friends and neighbors) call my kitchen The Ospidillo Cafe. Don't ask me why because it takes about a case of beer, time-wise, to explain the name. Anyway, it's a small galley kitchen with a Mexican motif (until my wife catches me gone for a week or so), and it's a very BUSY kitchen as well. We cook at all hours of the day and night. You are as likely to see one of my neighbors munching down over here as you are my wife or daughter. I do a lot of recipe experimentation and development. It has become a really fun post-retirement hobby -- and, yes, I wash my own dishes. <br /><br />Also, I'm the Cincinnati Chili Emperor around here, or so they say. (Check out my Ospidillo Cafe Cincinnati Chili recipe). SKYLINE CHILI is one of my four favorite chilis, and the others include: Gold Star Chili, Empress Chili and, my VERY favorite, Dixie. All in and around Cincinnati. Great stuff for cheap and I make it at home too. <br /><br />I also collect menus and keep them in my kitchen -- I have about a hundred or so. People go through them and when they see something that they want, I make it the next day. That presents some real challenges! <br /><br />http://www.dnr.state.oh.us/parks/parks/shawnee.htm</p>
 
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