Big 16/20 ct. wild American shrimps, gently berled in a lil' dat good Zatarains shrimp & crab boil, then shocked in ice water so them cold-boiled shrimps nice and crisp. After shockin' & chillin' - peel and devein.
Some the best cocktail shrimp sauce I ever made, mebbe the best ~ kicked up with all kinda good stuff, not the least of which some good Cajun Power worchestershire and spicy red pepper garlic sauce. Cocktail sauce is wayyyy more than just catsup & horseradish, ah garrontee.
.jpg)
2 comments:
Just stopped by to wish you a Happy New Year! Thanks Chef for a years worth of "What's for Dinner" lots of great recipes and ideas in the past 12 months. Hope 2011 is very good to you!
Joy C. over at Granny Mountain
Thanks MzJoy ~ Happy New Year to you, too.
Post a Comment