Quote:
Originally Posted by After Shock Media
Ya forgot about that. I often use cocktail sauce on shrimp and even sometimes crab legs. Though my cocktail sauce is just ketchup or chili sauce, horseradish, lemon, worcestershire sauce, and parsley.
Never gave it much thought that I was ruining something even more delicate in flavor that costs way more per pound than steak in a much heavier and pungent sauce.
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lol. I still wouldn't call it ruining though. It does taste fantastic. Yes, there is a lot more to a good seafood sauce and it sounds like you've got things under control
Ketchup and mayo are the basic ingredients if you want a quick version and you don't have nicer stuff in the cupboard, I've done it once when we ran out of sauce half way through a BBQ. Lots of variations though, with dill, pickles etc etc.
It's delicate, but at the same time, unless you're hand peeling them and eating them with salt as you go, most prawn dishes are fairly liberal with sauces.
To be boring for a paragraph or two, my favourite prawn dish at the moment (I'm not vego, I just get called it) uses a particular brand of pistachio dukka liberally applied with fresh lime juice and zest in fairly abundant amounts and cooked with a drizzle of olive oil with a bit of fresh chili in a griddle pan. I was just fucking around one afternoon and decided that becase I'm nuts for this dukka and a big fan of limes i'd try the two... Worked out great.
An interesting dish I made last weekend was a seafood lasagne with prawns and leatherjacket (ugly fuckers, but they taste ok, we caught over 50 of them deep sea fishing a month ago). Quite nice.. but I go nuts for seafood pie and that kind of thing... I'm going to put my own spin on it next time though. And one of the more special things I've eaten this year was fish sausage at a particularly fine resturant here.
I'm a big fan of sausages and pies because of the incredible quality of the ingredients you can put in and how unnassuming they are. (well that and i lost 50 pounds and wish I could still eat that shit all the time ;))
Yes a normal sausage you buy in the supermarket is 60% grain, 30% beef offal and 10% flavouring... but why not make your own and put whatever you want in it? Blue cheese, figs and Prime steak? Hell.. I might try and put the prawns, dukka and lime in one..
Then again my grandfather used to own a pig farm and I grew up making blood sausage and what not in the kitchen... I guess most people aren't really aware of what you can do yourself, where things come from etc...