This is a great simple recipe. If you use it for a holiday cocktail party, you can claim a certain amount of "retro" feel, but also surprise the quests / party goers with the sophisticated flavors that really come out. You can also claim the sauce is called "Rose Maria Sauce", which is accurate. It's a British phrase for ketchup and mayo sauce.
I read the ingredients for this recipe and thought of the mayo/ketchup salad dressing my Mom made in the '70's. But the addition of lemon juice, Worcestershire sauce and Brandy caught my attention. It was shockingly refreshing.
When I made this I went over the top, as I had homemade ketchup on hand, and whipped up my own mayo (literally, of course, it's whipped). But I also made a “regular” version of it using a jar of mayo and off-the-shelf ketchup, to see if it would work as well, and it did.
Shrimp and Lobster Cocktail with Rose Marie Sauce
Serves 8-10
1.5 pounds medium shrimp, preferably 16-20 or 20-25 count, peeled
2 medium lobsters, approx. 1.25 pounds each.
If you don't want to wrestle with lobsters, add another half pound of shrimp.
Seasonings: 1 bay leaf, 12 whole peppercorns, 1 lemon sliced
1 head Butter lettuce
2 tablespoons mayonnaise
2 tablespoons ketchup
1 teaspoon Worcestershire sauce
1 tablespoon good quality brandy (not flavored in any way)
1 small lemon
- Prepare an ice bath - a large bowl of water with a handful of ice cubes.
- Bring a large pot of salted water to boil – add seasonings and simmer about 3-5 minutes.
- Add shrimp, cook for 2 or 3 minutes depending on size of shrimp. Remove shrimp with a slotted spoon and put in the ice bath. Let cool for 2-3 minutes, then drain.
- Cook lobsters in boiling water for 10-12 minutes, one at a time. Plunge into ice bath, or run under cool water until they can be handled.
- Combine ketchup, mayo, Worcestershire sauce and brandy. Season with salt and pepper, then squeeze the juice of the lemon into the sauce.
- Toss shrimp and lobster pieces in sauce, serve over butter lettuce.
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