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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.

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Mille® March 13, 2002

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.

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Wee Tam and The Big Huge March 29, 2002

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.

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Sheerluck Homefries March 30, 2002

Like another reviewer, I used mostly chili sauce, and then used the dried parsley and chives I had on hand. I also used extra hot horseradish and lime juice. Took it to a party and received several compliments. I won't buy store bought again!

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Texas Wine Girl May 22, 2010
Suzanne's Shrimp Cocktail