Prep 20 mins
Cook 15 mins
A 70s recipe from the Penultimate Hotel
- 4 fluid ounces chili sauce
- 4 fluid ounces no-salt-added ketchup
- 2 fluid ounces prepared horseradish
- 2 tablespoons Worcestershire sauce
- salt (ugh!)
- 1 tablespoon fresh citrus juice
- 1⁄2 cup fresh parsley, finely chopped or 2 ounces fresh chives, snipped
- louisiana hot sauce or Tabasco sauce, to taste
- 2 lbs fresh raw jumbo shrimp, peeled (with tails left on)
- Thoroughly mix the first eight ingredients, and chill to blend flavours.
- Steam the shrimp until they are just tender (approx. 10 12 minutes) DO NOT overcook or the shrimp will be rubbery.
- Place 3 4 fl.
- of the sauce mixture into small stemmed cocktail or wine glasses.
- Drape several shrimp over the top of each glass, with tails hanging over the sides.
- Stick a 4- 5 chunk of fresh celery in the centre of each glass.
- Serve chilled with Bloody Marys.
The sauce deserves every single one of the 5 stars. I used low sodium Worcestershire, cut back on the horseradish just a little, and added a generous dash of Old Bay seasoning. Absolutely delicious. I cannot eat the seafood sauces you buy because of the very high sodium content in all of them, and so this recipe truly is a diamond in the rough. Thanks, Leonard.
We can't get louisiana hot sauce or Tabasco sauce here, so I used a Jamaican bottled spicy sauce instead - I suppose that altered the flavour a bit. Nevertheless it was still very good and we made a mixed seafood cocktail out of it by adding some lobster meat and oysters - served on very crisp lettuce leaves with slices of lemon and strawberry.
Nice elementary recipe. I doubled the horseradish (one can never have too much) and grilled the prawns (don't have a steamer). We had this for hors d'oeuvres at tea time tonight.