Yield: Yields a scant 2-1/4 cups.
This tart and tangy sauce is a twist on a classic Bloody Mary cocktail. Rim your serving dish with celery salt before serving, if you like.
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Make Ahead Tips
The sauce can be refrigerated for up to 1 week.
Decided to make a homemade cocktail sauce for our July 4th bbq. Tried this out to go with our grilled shrimp -- it is AWESOME! Even those not having seafood used it on other grilled food and raved.
Used this recipe for a dinner I catered this weekend, serving a classic shrimp cocktail in martini glasses. Terrific sauce. Great flavor and tang. I used ground chipotle powder instead of the canned. This is now in my "go to" recipe file for parties.
I made this cocktail sauce as my contribution to a friends shrimp/crab boil this past week. It was a HUGE hit! Everyone raved about the lemony-ness and perfect balance and complexity of flavors. Living in New Orleans, seafood is a daily possibility, if not probablity and this is now a permanent part of my repertoire. I couldn't believe how much this sauce added to the entire meal. Highly recommended!!
Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…View all Moveable Feast recipes and video extras
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