Rosy Seafood Sauce
Source of Recipe
Adapted from a cookbook recipe back in the 1970s (from library).
Recipe Introduction
I have made this several times over the years. After playing with it many times, the sauce finally has the right consistency without too much bite and spice like the original recipe. It is great on cold shrimp or scallops that have been placed on a small plate that has been lined with ice cold iceberg lettuce leaves. The cognac makes the sauce special -- make sure it sits in the refrigerator at least 2 hours to meld all the flavors together.
* Exported from MasterCook *
Rosy Seafood Sauce
Recipe By : Adapted recipe by Judi M. Phelps
Serving Size : 6 Preparation Time :0:00
Categories : Family, Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup ketchup
1/2 cup Hellman's mayonnaise
1/2 cup half and half
1 teaspoon low-fat yogurt
1 1/2 tablespoons cognac or brandy
3/4 teaspoon Worcestershire sauce (up to 1)
3/4 teaspoon prepared horseradish sauce
2 drops Tabasco sauce
dash ground white pepper
Put all ingredients in a small bowl and mix gently but thoroughly. Chill for several hours.
Use on cooked seafood such as shrimp or scallops which have had a little lemon juice drizzled on it. Spoon sauce over seafood -- yummy!
This makes approximately 1 1/4 cups.
Judi's notes: The original recipe was too spicy and called for heavy whipping cream. I refined the recipe using half and half, added the yogurt to give it zing and body and cut down on the Tabasco and Worcestershire sauce. Hope you enjoy this as much as I do.
Source:
"Adapted recipe from a restaurant in Italy."
S(Master-Cook format by):
"Judi Mae Phelps (judimae@earthlink.net)"
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