Cocktail Sauce is so simple, but an essential dip for any fried or boiled seafood dish. We use this Cocktail Sauce recipe for boiled shrimp, french fries, Shrimp Po-boys, Fried Catfish, Fried Crab Claws, raw Oysters and Snow Crab Legs.
1⁄2 Cup (8 tbs)
2 Teaspoon (Made Fresh)
Lemon juice/Lime juice
Mix all ingredients well and serve chilled in small dipping bowls. If expecting a crowd, double or triple the recipe.
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Would you like to spice up your seafood with a simple yet delectable sauce? This dish is prepared using ketchup and horseradish. With Beryl Stokes stir this fabulous sauce and reserve it for your moments of need.