EASY HOMEMADE SHRIMP COCKTAIL SAUCE MADE OF CATSUP – DIJON – HORSERADISH – LEMON JUICE – MINCED ONION

This has a good kick. . .

For 4:

–catsup (one-half cup, bottled)

–Dijon mustard (1 teaspoon, bottled)

–horseradish sauce (3 tablespoons)

–lemon juice (3 squirts, bottled)

–minced onion (dried, bottled, 2 tablespoons)

1 – First place horseradish in a small dish.  Slowly add catsup, beating the sauce vigorously.  Then add Dijon mustard, lemon juice, and minced onion.  Chill before serving.

–recipe inspired by packaging for seafood found at Kroger.

SALMON TOPPED WITH GREEN ONIONS & IN LEMON & CLAM JUICE SAUCE WITH HOMEMADE & CHILLED COCKTAIL DIPPING SAUCE OF CATSUP – HORSERADISH – SRIRIACA – LEMON JUICE – WORCESTERSHIRE

For 4:

–salmon (size of 4 decks of cards, 1 pound)

–catsup (1 cup, bottled)

–horseradish sauce (4 tablespoons, bottled)

–sriracha sauce (chili sauce, bottled, 2 tablespoon)

–lemon juice (2 squirt, bottled)

–Worcestershire sauce (2 tablespoon, bottled)

–green onions (2 stalks, chopped)

–clam juice (one-quarter cup, bottled)

–salt and pepper

–olive oil

1 – Place salmon in a covered baking dish with the clam juice.  Drench the salmon in lemon juice.  Season with salt and pepper.  Top with chopped green onions.  Finish with a few drops of olive oil.  Microwave on high for 7 and one-half minutes.

2 – In a small mixing bowl, first place the horseradish sauce.  Add a bit of catsup, and stir well.  Continue adding the catsup, stirring all the while.   Then add lemon juice, sriracha sauce, and Worcestershire sauce.  Stir well.  Refrigerator until time for dinner.

3 – Serve the salmon hot, with the dipping sauce on the side.

–cocktail sauce measurements original, with ingredients inspired by the food republic web site.

An Encore Simple Dinner:  CHILLED SHRIMP ON CRUSHED ICE WITH COCKTAIL SAUCE

For 4:

–shrimp (thawed from frozen, 60 to 80 small shrimp)

–crushed ice (from your ice dispenser on your refrigerator)

–cocktail sauce (bottled)

 

1 – Place the thawed shrimp in a large, covered baking dish.  Add 1 inch of water.  Microwave on high for 3 and one-half minutes.  Drain in a colander.

2 – Fill individual serving bowls with crushed ice from your refrigerator dispenser.  Divide the shrimp among the bowls, resting atop the ice.  (There is no reason to season the shrimp.)

3 – Serve cold, with cocktail sauce.

–shrimp adapted from Weidman’s restaurant, Meridian, Mississippi, a recipe from 20 years ago.

A Simple Dinner:  COLD SHRIMP ON ICE / SALAD WITH WALNUTS, MUSHROOMS, TOMATO, ONION, AND OREGANO

 

–shrimp (frozen, pre-packaged, 60 to 80 small)

–cocktail sauce (bottled)

–romaine lettuce (one-fourth package)

–walnuts (a handful)

–mushrooms (3 sliced, baby bellas)

–tomato (2 slices, chopped)

–onion (one-half medium, chopped)

–oregano (fresh if possible)

–salad dressing of your choice

–salt and pepper

 

1 – Thaw shrimp overnight in the refrigerator.  Dump shrimp into large, wide-mouthed, covered baking dish.  Cook on high for 3 minutes.  Pour cold water over the shrimp and rinse.  Then leave sitting in cold water.  Set aside.

2 – Pour walnuts, sliced mushrooms, 2 slices of chopped tomato, and one-half sliced onion, romaine lettuce into mixing bowl.  Season with salt, pepper, and oregano.  Add 2 tablespoons of your favorite salad dressing.  Stir well.

3 – Drain the shrimp.  Pour ice cubes in a bowl, and then distribute the shrimp between the bowls, with shrimp resting on top.  Place cocktail sauce in dipping cup.

4 – Serve the shrimp with cocktail sauce and the salad cold.

–shrimp serving suggestion from Wiedman’s, Meridian, Mississippi; salad original.