Have you ever tried adding Old Bay Seasoning to your basic cocktail sauce? I used the "blackened" OB Seasoning.

I forgot - I added lemon juice also!

Don;t know if this is out of the ordinary but it ain't tomato and horseradish. I love it...Clive, not so much!

Here is a link that might be useful: Smpoked Paprika Shrimp with Lime Dip

Oh Alexa, look at the recipe right below this one. I've never tried it but it does sound good.

Note: When you move the cursor over the recipe title the picture shows up to the left. I love this site!

Sharon - only the smoked paprika one showed on the link... it sounds good, but what is the one below it?

And T - thanks, but I DESPISE Old Bay. Reminds me of the hygenically challenged old pervert men in the fish markets in Philadelphia. YUCK!!!

Alexa

LOL - you are kidding! Try another blackened seasoning in place of it!

And speaking of Philly - I think I've mentioned my youngest brother lives there. Do you ever buy skate at the market? I have not had any for a number of years but I love it!

Here does this work?

Here is a link that might be useful: Spiced Shrimp with Cucumber dip

That marinade for the shrimp sounds fantastic. I am loving that site.

LOL! Nope, not kidding about Old Bay - funny how certain smells trigger certain memories! And yes - I will try another blackening spice

Sharon, it is sooooo hot here the cucumber dip is perfect and BONUS! I have everything in the house to make it!

Thanks!

Alexa

Old bay is mostly celery salt with a little red pepper thrown in...reminds me of someone who didn't cook but for steaks and burgers on the grill and a few veggies in the micro....the veggies were seasoned with Old bay and the meat with Montreal Steak Seasoning. once went to a fancy steak house and he sent the steak back because it didn't taste like anything....LOL! It tasted like good beef!

Try a little aoli for the seafood...unless it's too similar to remoulade for you.
Linda C

The spelling is aioli. And it's main ingredient is garlic whereas remoulade does not even include garlic. "All i oli" literally translates to garlic and oil. Not similar at all in my opinion.

Sorry about the spelling...but both are mayo based....thought perhaps shew as seeking something more teriyaki-ish.

I know I've posted this one several times over the years, but I do love this salad and especially the sauce. I use pink grapefruit when I can get it.

SHRIMP SALAD WITH GRAPEFRUIT

Serves 4

1 lg French lettuce
16 lg Jumbo Shrimp
2 lg Grapefruit

For dressing:
1/4 c Orange juice
1/8 c Vinegar
1/4 c Olive oil
1/8 c Corn oil
1/4 c Green olives chopped
1/4 c Onion chopped
1/4 c Parsley chopped
1 t Cayenne pepper
1 t Paprika
Salt and pepper

Cook the shrimps as usual, peel them. Peel the
grapefruit and separate each piece, also peel the
white skin, being careful to get the complete pieces.
Prepare the dressing by mixing all the ingredients.

To serve: put the lettuce leaves on the dish, adorn with the grapefruit and shrimp.

Put the dressing on top and serve.

This salad will be better if the dressing can be prepared two hours before.

Exported from MasterCook
Patricia Wriedt.

SharonCb

Ok,l probably late with this AND it is a more traditional cocktail sauce with a twist. Maybe not what you are looking for but someone else might want to try it...everyone LOVES this....

Measurements are approximate.

Ketchup (3/4 C)
Wasabi Sauce (Golds or Bookbinders) (1/4 C)
Juice of 2 limes
Splash of Worstershire
Splash of hot sauce
Splash of seasoned rice vinegar
Splash of vodka (optional)
Chopped cilantro (2 T.) - or basil (optional)

Mix and serve with shrimp.

Sue

Sharon, thanks for sharing the LCBO link again. I lost all my favourites when my old computer died. So many great recipes.

Remoulade sauce doesn't contain garlic? Mine does.

Ann

You are right Ann.... my recipe for Remoulade contains garlic too

Alexa

The original French remoulade does not contain garlic. It's actually pretty tame. But the American/Creole version popular in Louisiana contains garlic, hot sauce and a host of other ingredients. It's the influence of African Americans on regional cooking.

Not trying to be a food snob here. I went to cooking schools in France and Italy 30 years ago. But I do like the Americanized versions of many foods I learned to cook in the three years I worked in European restaurants.

I see Sue posted one that has vodka. I have one that contains lime and a half cup of tequila........that would calm your boys down! LOL

Oh dear, Teresa, now you've gone and done it. You KNOW Alexa is going to want the recipe with half a cup of tequila, LOL.

The one with wasabi sounds really good to me, I don't like hot pepper heat as much, I'm kind of a wuss, but I love horseradish/wasabi heat, go figure.

SharonCB, that salad is going to be dinner tomorrow night when Elery gets here.

chase, that is one neat site, and the cucumber sauce sounds like something I'd really like too, thanks.

I've made aioli, but I've got to confess that I've never made or eaten a remoulade, at least not that I know of!

Annie

shrimp and tequila? And garlic and cilantro? What else???
Lime?
Sounds like summer!

One Tequila, two Tequila, three Tequila, .... FLOOR!

LOL Shaun!

I'll be trying that smoke paprika shrimp for sure. Just got a good size bag a week or so ago but that's another post.

Thanks for the link Sharon. You have shared several good recipes from that magazine over the years. I've saved it to my favorites for future reference.

David