We challenged Tablespoon bloggers to choose a classic recipe from the “Heirloom Recipes and New Twist” section of the brand new Betty Crocker Cookbook and throw down their own spin to share with you.
Today’s twist: Voodoolily’s Sriracha Shrimp Cocktail Recipe, a version of Betty’s classic Shrimp Cocktail.
When I was a kid, shrimp cocktail was something fancy for special occasions. The kids didn’t even get to have any…it was just for the grown-ups. My grandma always made the cocktail sauce from scratch, using her beat-up old Betty Crocker cookbook recipe (ketchup, prepared horseradish, Worcestershire and a few drops of Tabasco).
When I was a grown-up throwing my first dinner party, at the last minute I wanted to add a first course. I had a bag of cooked shrimp in my freezer, and some ketchup, but no horseradish. I did, however, have a bottle of sriracha hot sauce, soy sauce and a lime. Now when I make shrimp cocktail, I make it this way on purpose, adding a little sriracha for a tongue-spank, plus wasabi for that horseradish nose-burn.
This grown-up appetizer is easy enough that kids could make it: Just boil the shrimp and chill, then mix together the sauce ingredients. But don’t tell the kiddos this — they might want some.
More Heirloom Recipes on Tablespoon.com!
Check out twists from other Tablespoon bloggers as we celebrate the new Betty Crocker Cookbook all week long:
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