I thought I would share these two sauces. They are simple, delicious and fresh. One I have been making for some time, the other is a recipe that I just learned.
Shrimp Cocktail Sauce:
I learned this several years ago and have not purchased cocktail sauce since because it is so delicious.
- 1 cup of ketchup (I like organic or all natural (no high fructose corn syrup))
- 1 tablespoon fresh horse radish (you can find this in the refrigerated section of the market, near cream)
- 1 lemon
This recipe really needs to be made to your specific taste and also based on the amount of shrimp you have. Living in an ocean community, we have our choice of wonderful fish markets. I order my shrimp and have it all prepared. It is a little more expensive but it is perfect every time. For this photo, I had two pounds of shrimp. I doubled the recipe. It is approximately a ratio of one cup ketchup to one tablespoon horseradish but you would need to taste it to see if you like it. Horse radish can be very strong so you need to find the ratio that works for you. Just mix these two ingredients.
Display the shrimp over a layer of ice and place lemon wedges on the sides. Squeeze the lemon on the shrimp and then dip in the sauce. Fantastic! Enjoy!
My other recipe is one that I just learned from Paula Dean. I often cook while watching cooking shows and Paula’s was on the other day. This one is a great alternative to hollandaise sauce.
Spicy Mustard Sauce:
- 2 tablespoons of spicy brown mustard
- 1/2 lemon
- 1/2 cup of heavy cream
Squeeze the juice of 1/2 lemon on top of the brown mustard. Add the cream. Beat with hand mixer for about one minute until it gets somewhat firm.
Break (don’t cut) the ends of fresh asparagus. Steam to desired tenderness. Put a dollop of the mustard sauce on top. Really delicious on the steak too! Enjoy!