Appetizer and Light Fare Recipes

Shrimp Cocktail for Lunch

I’ve got more frozen shrimp in stock than Forest Gump. Never tried it before, but why not have some for lunch? The cocktail sauce in the above photo is a seafood remonlade by Braswell and below, the preferred classic of 3 parts ketchup, 1 part horseradish, some fresh lemon juice, pinch of cayenne and 3-4 grinds of pepper corn.
BTW, why two different peppers? Black pepper works its heat on the front and tip of the tongue–and dissipates quickly; while cayenne works its heat in the back of the mouth and tongue and stays around awhile–a long while. Hence adding both peppers makes for a more complex sauce.

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