Shrimp, Cocktail Sauce and the Akward Title
Mar 11th, 2008 | By Peter Minakis | Category: Appetizer, Canadiana, Sauce, Seafood
Is it really possible to include shrimp and cocktail in the same sentence? I couldn’t resist! LOL
As I’ve said in my last blog entry, I’ll be fasting until tomorrow, then eating modestly up to Holy Week and then fasting up to Greek Easter.
Shellfish are perfectly fine for my fasting tastes. Who doesn’t like to hang out near the shrimp ring at a cocktail party or a reception?
I could eat half of the platter you see in the photograph but one thing that does bother my stomach is overly acidic prepared seafood cocktail sauce. The stuff simply gives me heartburn.
I think the main cause of my problem with cocktail sauce is that it contains prepared horseradish in it. I do not like prepared, jarred horseradish.
What I do love is fresh grated horseradish, which is simply divine when it’s freshly grated on a bed of raw oysters.
Here, I have the all too familiar shrimp platter that we’ve all seen but why not make it refreshing and new for your guests? Try making your seafood sauce.
This recipe is courtesy of Patrick McMurray, owner of the Starfish Oyster Bar & Grill here in Toronto. Patrick used to shuck oysters at Toronto’s famous Rodney’s Oyster Bar and he’s won numerous oyster-shucking competitions around the world.
Patrick comes from New Brunswick, which guarantees he knows a thing or two about seafood and in my opinion, seafood sauce.
Have a look around for real horseradish root. He heat is much mellower that the jarred variety and you don’t get that nasal burn like when you eat Wasabi.
I now have a whole new appreciation of Seafood Cocktail Sauce. After clicking on Patrick’s recipe, take note that he uses green olives.
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© 2008, Peter Minakis. All rights reserved. If you are not reading this post in a feed reader or at http://kalofagas.ca then the site you are reading is illegally publishing copyrighted material. Contact me at truenorth67 AT gmail DOT COM. All recipes, text and photographs in this post are the original creations & property of the author.
Thats a mighty platter of “shrimp” or as we say prawns. Thanks for the link to that great cocktail sauce Peter.
Pass that platter of shrimp and cocktail sauce this way.
You might find me lurking around the shrimp ring. The cocktail sauce sounds exceptional..thanks for the tip Peter:D
A few years back I made my own horseradish and loved it. I was crying from the fumes, but man was it good!The prepared stuff cant compare. I need to do that again.
We once saw an old Greek lady on the beach, wacking something against a rock. On closer inspection, we saw it was an octopus. She then told us that you have to hit it against the rock 100 times – was she taking us for a ride, you think?
Both your recipes look very tasty and “morish”.
By the way, our neighbor’s dog is called “fugly” for obvious reasons.
We once saw an old Greek lady on the beach, wacking something against a rock. On closer inspection, we saw it was an octopus. She then told us that you have to hit it against the rock 100 times – was she taking us for a ride, you think?
Both your recipes look very tasty and “morish”.
By the way, our neighbor’s dog is called “fugly” for obvious reasons.
We once saw an old Greek lady on the beach, wacking something against a rock. On closer inspection, we saw it was an octopus. She then told us that you have to hit it against the rock 100 times – was she taking us for a ride, you think?
Both your recipes look very tasty and “morish”.
By the way, our neighbor’s dog is called “fugly” for obvious reasons.
We once saw an old Greek lady on the beach, wacking something against a rock. On closer inspection, we saw it was an octopus. She then told us that you have to hit it against the rock 100 times – was she taking us for a ride, you think?
Both your recipes look very tasty and “morish”.
By the way, our neighbor’s dog is called “fugly” for obvious reasons.
We once saw an old Greek lady on the beach, wacking something against a rock. On closer inspection, we saw it was an octopus. She then told us that you have to hit it against the rock 100 times – was she taking us for a ride, you think?
Both your recipes look very tasty and “morish”.
By the way, our neighbor’s dog is called “fugly” for obvious reasons.
We once saw an old Greek lady on the beach, wacking something against a rock. On closer inspection, we saw it was an octopus. She then told us that you have to hit it against the rock 100 times – was she taking us for a ride, you think?
Both your recipes look very tasty and “morish”.
By the way, our neighbor’s dog is called “fugly” for obvious reasons.
We once saw an old Greek lady on the beach, wacking something against a rock. On closer inspection, we saw it was an octopus. She then told us that you have to hit it against the rock 100 times – was she taking us for a ride, you think?
Both your recipes look very tasty and “morish”.
By the way, our neighbor’s dog is called “fugly” for obvious reasons.
We once saw an old Greek lady on the beach, wacking something against a rock. On closer inspection, we saw it was an octopus. She then told us that you have to hit it against the rock 100 times – was she taking us for a ride, you think?
Both your recipes look very tasty and “morish”.
By the way, our neighbor’s dog is called “fugly” for obvious reasons.
We once saw an old Greek lady on the beach, wacking something against a rock. On closer inspection, we saw it was an octopus. She then told us that you have to hit it against the rock 100 times – was she taking us for a ride, you think?
Both your recipes look very tasty and “morish”.
By the way, our neighbor’s dog is called “fugly” for obvious reasons.
Just half peter, are you being honest? lol i love seefood – now onto checking out that octopus
You eat the first half and I definately will finish up the second!!! I am going to pass on the octopus, even though I am a seafood lover!
I’d be lurking right around that shrimp with Valli,and I’d love to try that sauce to dip them in!
Down in the Lower 48 cocktail sauce isn’t awkward to stick into a sentence at all. You really put the “cock” in cocktail sauce, Peter. XD
Pete, prawns or shrimp = delish!
Kevin, comin’ up!
Val, say AHH, here comes another shrimp.
Glam, real horseradish is so superior to the jarred crap.
Nina, whacking the octopus is another sure-fire way to tenderize it.
Pixie, I only found half left!
Deb, to be a seafood lover means also having octopi…dig in!
Marie, the homemade sauce rejuvenates this classic.
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