September 26th …
What I want to know is – who did the counting? The famous Tour d’Argent restaurant in
The casino cocktail sauce is, of course, secret, so this one will have to do. It is from The American People’s Cookbook (1956), and is pure 1950’s. Get Retro and make it.
Shrimp with Peppy Cocktail Sauce.
1 ½ lbs fresh shrimp with shells.
Chill in refrigerator until ready to serve.
For Peppy Cocktail Sauce:
To make about 1 cup sauce, mix thoroughly in a small bowl
1 cup ketchup
1 tablespoon lemon juice
1 teaspoon onion juice
¼ teaspoon Worcestershire sauce
1 tablespoon sugar
1 tablespoon prepared horseradish
½ teaspoon salt
¼ teaspoon Accent*.
Chill in refrigerator.
For completing cocktail:
Arrange in 6 chilled sherbert glasses:
Lettuce or curly endive
Arrange about 5 shrimps in each glass. Top each serving with the Peppy Cocktail Sauce.
*Accent is a commercial brand of MSG, and as such could (and perhaps should) be left entirely out of the picture. Although, having said that, there are no doubt commercial brands of ketchup that contain plenty of MSG.
Tomorrow’s Story …
Quotation for the Day …
I think somebody should come up with a way to breed a very large shrimp. That way, you could ride him, then, after you camped at night, you could eat him. How about it, science? Jack Handey.
It sounds like a shrewd marketer was doing the counting! The cocktail sauce recipe is excellent. While I've never cooked with Accent, I suspect it was included to enhance the savoury flavor of the sauce.
Honestly, I eat shrimp cocktail as an excuse to have the cocktail sauce. I love the stuff.
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