"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Fish & Seafood
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 02-12-2020, 05:11 AM   #1
Certified/Certifiable
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 10,676
Shrimp, What to do...

Over the years, we'd purchase shrimp cocktail, in the little glass containers, like little drinking glasses. The cocktail sauce was something along the lines of ketchup and horseradish, with tailless cooked shrimp filling the glass. We kept the little glasses to make our own shrimp cocktails.

I recently spotted those little glasses on the cupboard and thought to myself how great it would be to make and serve shrimp cocktail. However, DW wouldn't be able to eat it as she can't handle anything with even a hint of spicy-hot.

Does anyone have a favorite sauce that would go well in the cocktail glass, with small shrimp swimming in it? If so, please share. I'm looking for inspiration.

Oh, and it doesn't have to be shrimp. It could be crab or lobster meat, scallops, etc. I would even be interested in mussels.

Thanks for your input.

Seeeeeya; Chief Longwind of the North

__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- https://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 02-12-2020, 06:54 AM   #2
Master Chef
 
CraigC's Avatar
 
Join Date: Jan 2011
Posts: 6,442
This is a copycat of Joe's Stone Crabs mustard sauce.

Mustard Sauce

1 cup mayonnaise - I just use Kraft regular.
2 tsp Worcestershire Sauce
1 tsp A-1 sauce
2 tbsp heavy cream
2 tbsp milk
3 tbsp dry Coleman's mustard - Use the Coleman's if you can find, others just don't taste same.
pinch of salt

Place dry mustard and salt in a small bowl add the cream and mix until dissolved, add other liquid ingredients and mix well. Stir in mayonnaise until well blended. Cover and chill for at least an hour to let flavors meld.
__________________
Emeralds are real Gems! C. caninus and C. batesii.
CraigC is offline   Reply With Quote
Old 02-12-2020, 08:55 AM   #3
Assistant Cook
 
Join Date: Jun 2019
Location: New England
Posts: 32
The mustard sauce sounds good!


While I have not made this, I saved this recipe to make last Christmas as I had several folks coming over that were GF, lactose intolerant as well as vegan. I was going to serve it with shrimp. It looked yummy and different from the standard. Turned out because of the weather the party was cancelled, but I still want to try it.



Sweet Mango Dipping Sauce


1 Mango cubed
1 to 2 Tablespoons of Apricot Preserves
Lime Juice to taste


Blend Mango and preserves in Blender add lime juice to taste
eparys is offline   Reply With Quote
Old 02-12-2020, 09:15 AM   #4
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 24,917
Ginger Remoulade

1 cup mayonnaise
2 tbsp ketchup
1 tbsp each minced fresh ginger, minced celery, minced red onion and minced parsley.

Combine all ingredients in a small bowl. Cover and refrigerate at least one hour to allow flavors to blend.

I've been making this recipe for a long time. It goes well with any kind of fish or seafood.
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is online now   Reply With Quote
Old 02-12-2020, 09:42 AM   #5
Executive Chef
 
dragnlaw's Avatar
 
Join Date: Feb 2013
Location: Montreal
Posts: 4,396
WOW 3 ssauces in a row

Sauces sound great - noting ALL of them!

Ginger - Mango - Mustard

what more could you ask for?
__________________
Meddle not in the affairs of dragons for you are crunchy and taste good with ketchup.
dragnlaw is offline   Reply With Quote
Old 02-12-2020, 10:21 AM   #6
Master Chef
 
CraigC's Avatar
 
Join Date: Jan 2011
Posts: 6,442
Quote:
Originally Posted by dragnlaw View Post
Sauces sound great - noting ALL of them!

Ginger - Mango - Mustard

what more could you ask for?
Roasted garlic tartar sauce

+/- 1/2 cup roasted garlic cloves (about 2 medium heads)
1-1/2 cups mayo
1/4 cup sweet pickle relish
1 tablespoon fine diced onion
1 tablespoon fine diced red bell
1 tablespoon fine diced green bell
1 tablespoon whole grain mustard
2 tablespoons white wine
1/2 tsp each salt and pepper

Cut off top of heads and roast garlic with a drizzle of olive oil until soft and tender. Completely cool, squeeze garlic out, mash until smooth and place in a bowl. Add remainder of ingredients, mix until well blended and refrigerate for at least an hour to meld flavors.
__________________
Emeralds are real Gems! C. caninus and C. batesii.
CraigC is offline   Reply With Quote
Old 02-12-2020, 11:27 AM   #7
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec
Posts: 24,731
Send a message via Skype™ to taxlady
Those sauces sound yummy.

Craig, what temperature should I roast the garlic at?
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 02-12-2020, 12:31 PM   #8
Sous Chef
 
Join Date: Jan 2019
Location: South Florida
Posts: 813
Chief, this isn't a quick easy recipe, but it sure sounds good to me. Hope your wife will like it and of course you also.

Mexican Shrimp Cocktail (Coctel de Camarones)

1 lb. cooked small shrimp, tails removed (about 1 1/2 cups)
1 1/2 cups cherry tomatoes, halved
1 1/2 cups diced English cucumber
1/3 cup finely chopped red onion
1 ripe avocado, diced
1 1/2 cups V8 juice
2 TB. lime juice
1/2 tsp. freshly ground pepper
1/4 tsp. salt
1/4 cup chopped fresh cilantro

Lime wedges for serving

Combine all ingredients in a large bowl. Serve at room temperature or chilled in cocktail glasses if you wish with lime wedges. Makes 4 servings

Source: Eating Well - May/June 2011
cookieee is offline   Reply With Quote
Old 02-12-2020, 01:18 PM   #9
Assistant Cook
 
Join Date: Nov 2018
Location: S W Florida
Posts: 22
I think they were made by Sau-Sea. I love those things. Thought they were gourmet food at the time. None of my friends ate seafood bak then -1960 -1966?
clf1030 is offline   Reply With Quote
Old 02-12-2020, 01:25 PM   #10
Master Chef
 
CraigC's Avatar
 
Join Date: Jan 2011
Posts: 6,442
Quote:
Originally Posted by taxlady View Post
Those sauces sound yummy.

Craig, what temperature should I roast the garlic at?
I usually roast at 425F until soft and easily squeezed from the heads like a paste. BTW, I always steam my shrimp using the directions on the side of a tin of Old Bay seasoning.
__________________
Emeralds are real Gems! C. caninus and C. batesii.
CraigC is offline   Reply With Quote
Old 02-12-2020, 01:26 PM   #11
Master Chef
 
Sir_Loin_of_Beef's Avatar
 
Join Date: Apr 2011
Location: Sandy Eggo
Posts: 9,588
How about a simple meatless marinara sauce, like you use for calamari?
__________________
I Luv Sandy Eggo!
Sir_Loin_of_Beef is offline   Reply With Quote
Old 02-12-2020, 01:53 PM   #12
Certified/Certifiable
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 10,676
Great replies everyone
You've given me inspiration. Now I just have to figure out which direction to take. They all sound so good. I think I just might have to make more than one. I'm thinking the Mexican theme, and shrimp with a garlic marinara to start. I'll then try the others. Copied and pasted all of them.

Thanks.

Seeeeya; Chief Longwind of the North
Chief Longwind Of The North is offline   Reply With Quote
Reply

Tags
other, shrimp

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off




All times are GMT -5. The time now is 01:53 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.