B Mary Seafood Cocktail
B Mary makes this a deluxe version of cocktail sauce that has the flavor of Bloody Mary that everyone loves.
B Mary makes this a deluxe version of cocktail sauce that has the flavor of Bloody Mary that everyone loves.
Appetizer
2 as an appetizer
Helen Park
B Mary makes this a deluxe version of cocktail sauce that has the flavor of Bloody Mary that everyone loves.
¾ cup ketchup (185g)
1 tsp Worcestershire sauce (5g)
1 Tbsp fresh lemon juice (12g)
1 tsp Tabasco sauce (5g)
1 Tbsp prepared horseradish (17g)
1 tsp B-Mary spice blend
½ pound jumbo shrimp, shelled, deveined, and gently poached
1 pound fresh lobster, steamed, split and shelled
Half dozen little neck clams, cleaned and opened on the half shell
Garnish with rice crackers, avocado, and lemon wedges.
Stir the ketchup, Worcestershire sauce, lemon juice, tabasco sauce, prepared horseradish, and B-Mary spice blend together well to combine.
Transfer to the refrigerator to chill.
Arrange the cocktail sauce and chilled seafood on a platter and serve with crackers, avocado, and lemon wedges.
The sauce recipe makes 1 cup and can be multiplied and stored refrigerated to have on hand for up to a month.
Instead of using whole live lobster you can substitute with defrosted split lobster tails or extra shrimp and shellfish as you like.
Serve with saltine crackers, fresh baguette, or rice crackers as pictured.
Questions? Contact helen@laboiteny.com
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