Emergency Shrimp Sauce

15 years ago

When I thawed the shrimp, I was sure I had a bottle of shrimp cocktail sauce in the cupboard. WRONG! While I was lamenting and considering the ingredients on hand, Hub was busy rummaging, squirting, and mixing things together. It was delicious!

This is all it was:

A good size squirt of ketchup, three leftover pkgs of Taco Bell mild Taco Sauce and a drop or two of Tabasco, stirred together.

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Comments (10)

lindac
15 years ago
My emergency cocktail sauce....and frankly I like it better than the "real stuff" is catsup, a dash of worchester sauce, fresh lemon juice and horse radish..
wizardnm
15 years ago
I never buy cocktail sauce but I always have catsup and horseradish and usually celery (grind in mini FP).

Another favorite and served at one of my favorite restaurants is mayo and Honeycup Honey Mustard mixed together.

Nancy
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Here you go Robin. I may start calling this one "Chase's Shrimp Scampi" since I know she loves this recipe! I do too - it's as easy as can be and delicious. I've made it for friends multiple times and it always gets raves too. Note: This is so fast. By the time the pasta is cooked the shrimp sauce is ready to eat. So have your salad, bread, drinks, whatever ready! Linguine with Shrimp Scampi (Barefoot Contessa) Vegetable oil 1 tablespoon kosher salt plus 1 1/2 teaspoons 3/4 pound linguine 3 tablespoons unsalted butter 2 1/2 tablespoons good olive oil 1 1/2 tablespoons minced garlic (4 cloves) 1 pound large shrimp (about 16 shrimp), peeled and deveined 1/4 teaspoon freshly ground black pepper 1/3 cup chopped fresh parsley leaves 1/2 lemon, zest grated 1/4 cup freshly squeezed lemon juice (2 lemons) 1/4 lemon, thinly sliced in half-rounds 1/8 teaspoon hot red pepper flakes Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package. Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine. When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.
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This recipe is the most authentic and most delicious version I've ever encountered. I grew up in S. Louisiana, relatives both in N'awlins and Cajun country, and this version resembles what I had growing up. It's got a lot of ingredients, but trust me; this is worth the effort. In fact, I have made large quantities of the sauce ahead of time and frozen it in portions, and then later heated it up, adding the shrimp about 20 minutes before you serve it. The link is to a Google books page; it's not the most legible, but you can decipher it. It's from my favorite all time cookbook, Richard and Rima Collin's The New Orleans Cookbook. The glitches in the image of the recipe might confuse you, but in paragraph one you're adding the tomato paste; you don't add the shrimp until paragraph two of the recipe. Once I was in Miami Beach on Lincoln Road, and had a very similar dish (spicy shrimp in a tomato sauce) served in a bowl made of fried plantains. I was in heaven. I was later told by a Puerto Rican friend that it was called mofongo.
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annie1992
15 years ago
I also make cocktail sauce just like LindaC, but my latest favorite is actually the Sweet and Spicy Chili Sauce from the Ball Complete Book of Canning that I was gifted by trsinc in a book swap. The stuff has tomatoes, apple, pear, spices, hot peppers and it is yummy. elery ate the last of the bowl we had the other night with a spoon.

Annie
pkramer60
15 years ago
I bought shrimp at the beach but couldn't find thesauce, so I roughed it, it was half ketchup, half horseradish, a grind of pepper and a sqeeze of lemon. Perfect!

Like tartar sauce, the bottled stuff is often to sweet for me.
dcarch7 d c f l a s h 7 @ y a h o o . c o m
15 years ago
Custom shrimp cocktail sauce is so incredibly easy to make and create. You can use almost any salad dressing, add horse radish or wasabi or -----.

For a party, I always serve shrimp cocktail with four or five different sauces. Makes it very interesting and special.

dcarch
User
15 years ago
Shermann , what an ingenious husband you have! Sounds tasty!

I make several but the one I make most often uses ketchup, horseradish , lemon and a splash of tobasco. I also use Soy sauce, ginger, rice wine vinegar and garlic. I make a remoulade for Clive but I'm not crazy about mayo based dips.

Think it's time for a shrimpfest!
caliloo
15 years ago
Your "emergency" recipe sounds great! I bet the taco seasoning was an interesting twist. Like Linda, et al, I never buy cocktail sauce since I do the ketchup/horseradish/celery salt/worcestershire/etc also.

Interesting ideas everyone

Alexa
jude31
15 years ago
I would imagine Sharon's chile sauce would make a great cocktail sauce with some horseradish...taste...maybe some lemon. I haven't tried it but when I tasted what I made that was what I thought of. It's very sweet so the lemon would be a good contrast.

jude
hawk307
15 years ago
Sherrmann:
Sorry I'm late. I do as the others.

If you want to go over the top,

add some Garlic Powder, a pinch of Cream of Tartar and
a pinch of Mustard.

Add more or less of the Spices you like.
I'll test it for you.
LOU
cookingrvc
15 years ago
I've been making a very nice cocktail sauce with various amounts of ketchup, wasabi sauce (Gold's makes a nice one), juice of one lime, tobasco (got to try it with the Chipotle Tobasco), dash of vodka, chopped cilantro, dash of seasoned rice vinegar, and a dash of Worstershire.

The wasabi sauce makes all the difference. Folks love it and always ask for the recipe.

Sue

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Emergency Shrimp Sauce

Comments (10)

lindac

wizardnm

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