As much as I enjoy a traditional cocktail sauce with my (darned good) deep-fried shrimp, I’ll take a twist on the classic any ole time. This Carolina cocktail sauce is fantastic, the perfect dipping sauce for my shrimp. In many ways it’s like the ‘usual’ yummy cocktail sauce, but the addition of vinegar makes for a really subtle but delicious difference. This is really great stuff.
I didn’t used to care for horseradish in anything, let alone cocktail sauce. But somehow I’ve come to enjoy it more and more. So much so that I actually added a bit more to this Carolina cocktail sauce than the recipe calls for. If you love it too, add more. If not, it’s going to be great with a little less. Just don’t skimp on the vinegar. That’s what makes this sauce different and very, very good.
This Carolina cocktail sauce is fantastic, the perfect dipping sauce for my shrimp. In many ways it’s like the ‘usual’ yummy cocktail sauce, but the addition of vinegar makes for a really subtle but delicious difference.
Nothing is better with boiled, steamed or roasted shrimp than a simple cocktail sauce. I could dunk shrimp in this thick tasty quick cocktail sauce all day long. This sauce went perfectly with the Bubba Gump shrimp I made on my Char-Broil Big Easy and my Old Bay Peel’N Eat Shrimp. In the time it took the shrimp to cook I made a big batch of sauce and was eating delicious shrimp in less than 10 minutes.
Add a few shakes of your favorite hot sauce or a few pinches of red pepper flake for a little kick. I prefer my quick cocktail sauce really cold. I stick it in the freezer for a bit just before serving.
If you prefer to use pre-made cocktail sauce with your shrimp, I can’t recommend Frog Bone’s Bayou Cocktail sauce enough. It combines the flavor of a traditional cocktail sauce with Cajun seasonings. It’s outstanding!