Shrimp Cocktail and Oyster Shots

The Best Shrimp Cocktail

In my opinion, Shrimp Cocktail is only as good as the seasoning. Technically the shrimp only need to be steamed or boiled in water but without salt or a good Crab Boil seasoning, the prawns aren’t going to have that much flavor. So, I highly suggest adding flavor to the water that soaks into the shrimp as it cooks. Even Bouillon or a good stock would be perfect. I also show you how to make Cocktail sauce. I know that it seams like a no-brainer but there are several different ways to make it and I show you 3 different versions in this recipe. First, the basic recipe, then I show you a more diverse recipe and, finally, the Bloody-Rita style Cocktail sauce recipe for the Oyster Shots.

Oyster Shots with Shrimp Cocktail

Originally, I just wanted to film a good Cocktail Sauce video recipe and post that to the blog. But, after more thought and deliberation, I realized I needed to combine that recipe with a couple of popular appetizers that go great with Cocktail sauce. So, in truth, you’re getting a 3 in 1 special and I decided that Oyster Shots and Shrimp Cocktail were the two recipes I wanted to share the most.

I’ve got such good memories of the few occasions that I ordered Oyster Shots. It’s only appropriate that I share my favorite recipe. The best version I tried was served with Tequila, which I have since realized is a Bloody-Rita style Cocktail Sauce.

Much like a Bloody Mary Cocktail, a Bloody-Rita is served with Tequila instead of Vodka and usually garnished with Lime. Margarita’s have been one of my go to drinks and I love a good Bloody Mary, plus I’m a big Oyster fan. So, needless to say, I fell in love with this Oyster Shot recipe the moment it was served and I ordered another round.

The Cocktail Sauce recipe I listed in the ingredients below is a hyped up version of the very basic recipe; ketchup, horseradish and lemon juice. It’s great with the Shrimp Cocktail but it’s even better for the Oyster Shots because it’s got everything you need to take it to the next level. Just add the Tequila and Lime and you’re on your way. Just be sure to use fresh Oysters and not bottled, canned or smoked oysters. And, I highly recommend you purchase the smallest Oysters you can find. If you need a tutorial on shucking Oysters, I’ve got a great step by step guide in my Oysters Rockefeller Video Recipe.

Shrimp Cocktail and Oyster Shots Ingredients:

1 lbs 16 to 20 Prawns
1 dozen Oysters
1 cup Cocktail sauce
1 1/2 oz Tequila
1 Lime
4 cups water
2 tbsp Crab Boil Seasoning, Old Bay/Slap Ya Mama/Zatarain’s

Cocktail Sauce
1 cup Ketchup
1 1/2 tbsp Horseradish
1 tsp Lemon juice
3 tbsp Chili sauce
1 tsp Worcestershire sauce
1 tsp Hot sauce

Be sure to follow the instructions in the short Shrimp Cocktail and Oyster Shots video recipe tutorial.

Tartar Sauce

The Best Tartar Sauce Ever!

I know that I say it a lot but this truly is the best Tartar Sauce, ever! I’m a big fan of great fried fish and fish in general, if it’s prepared correctly. And breaded fried Fish, Clam strips or fried Oysters have got to have a condiment that compliments their flavors to the fullest. Whether you want it on a sandwich or served on the side with fish and chips, Tartar Sauce should be hitting on all levels of fantastic. That’s why I’ve been working, diligently, on this recipe. That pre-made store bought crap just doesn’t cut it and I’ve been disappointed every time I’ve reluctantly bought a jar. So let’s get crackin’ and show you how to make this sauce wonderful!

Traditional Tartar Sauce

In my book, Tartar Sauce is a must with fried Fish. I know that some folks like to have Malt Vinegar and that’s fine, but give me Fish and Chips or a Fish Sandwich with Tartar any day.

Traditional Tarter Sauce varies, depending on where it comes from. Some recipes have mustard, chopped boiled eggs or even olives in them. Tarter Sauce, from what I understand, comes from the french sauce Tartare, named after the Tartars. So without diving into a history lesson, whether your traditional recipe has an Italian, French, English or American descent, the ingredients are going to very. Of course, traditional for me is going to be based on what I was raised on here in the US. That means school lunch, restaurants and good old southern cooking.

This recipe, in particular, is unique unto itself because I make what some might call an unorthodox version. I have Sour Cream in this recipe. Which sounds crazy, I know, but you really need to try it before you judge. Also, I don’t add Lemon Juice because mayonnaise already has it in it. If yours doesn’t, then you should add a good squeeze.

Refrigeration is key and I talk about that in the video. This Tartar Sauce should be prepared the day before you want to serve it. Marination is key, so give it at least a good 12 to 24 hours to chill and set up properly and you’ll be dishing up an amazing sauce to compliment whatever else you’re serving.

Also, be sure to check out my Beer Batter Recipe and my Fish Fry Recipe. They can be tricky to master but both are worth the effort if you do!

Tartar Sauce Ingredients:

1 1/2 cup Mayo
1/2 cup Sour Cream
1 large Pickel, chopped
2 tbsp Capers, chopped
3 Green Onions, chopped
1 1/2 tbsp Horseraddish
1 tbsp Worcestorshirer
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1 tsp Dill

Salt and Pepper to taste

Steamed Clams

Steamed Clams are GrrrrrrEAT!

For me, Steamed Clams have turned into a fun and exciting dish to snack on. It really has that jaw dropping ooh and awe effect on people who really appreciate a whole plate of them when they hit the table. These are Little-Neck Clams and for me, they have a very impressive and distinct taste. Not to mention they are fun to cook. Steamed Clams are an excellent appetizer, even if the dinner guests don’t particularly care for shellfish or seafood. Can you guess why? Take a look at this picture below. It’s impressive, right? Of course right. So whether or not you get the credit you deserve for making such a scrumptious and tasty treat, at least you’ll get points for being eccentric. This particular recipe couldn’t be any easier either. All you need is 10 minutes and a few ingredients and you are off and running.

If you’re worried about the sand in Clam Shells and how to get rid of the Grittiness, there are several things you can do. First off, the Clams I used in this video were Farm raised. So if you are using these, you don’t really have to worry about the sand because they’re always cleaned out before they are shipped off. Secondly, if you haven’t watched the video yet you’ll see that these Little-Neck Clams are rinsed and washed off before they are Steamed. So consider that before you ponder your options. If they are wild clams, just give them a soak in cold water for approximately 20 minutes. I do the same thing with Crawfish only I cover them with salt so that they can purge. Both clams and Crawfish spit out the muddy sand they’ve ingested as part of their daily diet. You can also give them a real quick rinse after they’ve been steamed. This helps to cut down on the Grittiness, if there is any. And if you’re worried about it in the leftover Clam juice I turn into a Clam Salsa in this recipe, you can cheese cloth and strain the juice just before adding the other ingredients.

Steamed Clams Ingredients:

1 inch water in your pot
2 tbsp butter
1 Chopped Garlic Clove
2 Chopped Green Onion (scallions)
Black Pepper to taste and Paprika, Cayenne or Chili Flakes
Topped with a Sprinkle of some freshly chopped Parsley