also known as Prawn Cocktail in some areas,
has been around for many, many years.
usually served as an appetizer in tiny cups and
served with a spicy, ketchup sauce containing
horseradish and Tabasco sauce.
'Cocktails' became extremely popular during the
1920's, the decade of prohibition.
What better way to serve shrimp
than hanging off a martini glass
that would otherwise be collecting dust behind the bar?
Nothing says 'Super Club'
to me more than the classic
When I was around 12 years old, in the early 70's,
my mom and grandma took me out to dinner
at a 'Supper Club' called 'Jacks or Better'.
Jacks or Better was located in downtown
Little Chute WI where it had been a local
fixture for many, many years.
This is where I ordered my first 'Shrimp Cocktail'
and it certainly has not been my last.
Shrimp Cocktail is fast, easy and
very affordable to make at home.
Go ahead....Impress your friends.
is traditionally served as an appetizer,
but can also be served in place of a side salad,
in many 'fancy' restaurants.
Sau-Sea Shrimp Cocktail
The first mass produced shrimp cocktail,
was introduced to the American Market
in December of 1948.
Sau-Sea brand Shrimp Cocktail
was invented in New York City
by Abraham Kaplan and
Sau-Sea Shrimp Cocktail was
sold in 5 oz ready-to-eat portions
packaged in reusable glass jars for
about 50¢ a piece.
Sau-Sea brand Shrimp Cocktail is
still in business today,
some 60+ years later...
These people know Shrimp Cocktail.
- 1 pound fresh or frozen, cooked clean shrimp with the tails on, thawed
- Sauce Ingredients
- 1/2 cup ketchup
- 1/2 cup chili sauce
- 2 tablespoons horseradish
- 1/4 teaspoon sugar
- 1/2 teaspoon each salt and pepper
- 1 tablespoon lemon juice
- 6 drops hot sauce
- 1/2 teaspoon Worcestershire sauce
- 1 clove garlic, minced
- In a small bowl mix all sauce ingredients, adjust flavors to taste, if desired.
- Chill in the refrigerate for 2 hours.
- Place several fresh shrimp on the rim of a martini glass, with tails on the outside.
- Spoon sauce in the middle of martini glass.
- Serve with lemon wedges.