Cajun Seafood Cocktail Sauce
Source of Recipe
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Recipe Introduction
Make this sauce up to 3 days in advance and refrigerate until ready to use. It is an excellent sauce for any boiled, broiled, or grilled seafood. Can be used as a dipping sauce or spoon it over the seafood, such as needed for shrimp cocktail, lump crab meat cocktail, or craw fish cocktail.
List of Ingredients
1 cup catsup
1/2 c chili sauce
3 tbsp prepared horseradish
1 1/2 tsp tabasco sauce
1/2 c celery, finely minced
3 cloves garlic, minced
1/2 c green onions, minced
2 tbsp fresh parsley, minced
1 tsp salt
1 tbsp Worcestershire sauce
1/2 tsp sweet basil
1/2 tsp ground bay leaf
3 tbsp lemon juice, freshly squeezed
Mix all the ingred. together well in a mixing bowl. Cover and let strand in the refrigerator for 3 to 4 hours before using. Makes about 2 c of sauce.
Recipe
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