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Shrimp Cocktail Sauce

This shrimp cocktail sauce is so easy to make.

You only need 2 basic ingredients and you will be able to use this seafood sauce on your shrimp cocktail or as a dip.

You can season it after you taste - a squeeze of lemon, some black pepper - don't use salt until you serve the finished dish.

It's so useful - dollop it onto avocado, salads or use it as a dip with crackers, crudités or potato chips.

If you want to make your own mayonnaise, there is a short video at the bottom of the page - or you can click here to get the recipe to make mayonnaise yourself either the 'old fashioned' way by hand or the quick blender method.


So here's the 2 basic sauce ingredients.

Mayonnaise and tomato puree.

You can of course make your own mayonnaise if you prefer.


For enough sauce for 4 people put 4 tablespoons of mayo and about 1 of puree into a mixing bowl.

You can always add a little more if you need to as this shrimp sauce is so quick to make.


Mix the two together - you can tell when it's done as the sauce goes a pretty pink colour.

The photo here on the right shows you what it should look like.



After you you've tasted it, you might want to squeeze a few drops of lemon juice.

What I normally do is cut a lemon up so people can add it to their own shrimp cocktail.

I also put a sprinkling of paprika on the top of the sauce to give a bit of color and flavour. 



If you want to make your own mayonnaise, here's a very short video showing you how easy it is.

You will need three egg yolks to 300ml (1 1/4 cup) groundnut oil - you can use other oils, but they will add their own flavour to the mayonnaise, which you may not want.  

Personally, I use olive oil as I don't want to have lots of different bottles open in my cupboard. Also, I use two whole eggs rather than three egg yolks.

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Shrimp Cocktail Sauce





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Shrimp Cocktail Sauce



Two ingredients plus seasoning makes the easiest but tastiest shrimp cocktail sauce.





Prep Time: 5 minutes

Cook time: 0 minutes

Yield: 4

Main Ingredient: mayonnaise, tomato puree


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