Recipe by outdoorsgirl
"Owning a boat on Vancouver Island, seafood IS dinner 4 to 5 times a week. This great sauce goes with oysters, halibut, cod, shrimp and wild Pacific salmon. I hope you like it too!"
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If you like something a little different, you have to try this! I did not have allspice so I used 1/8 teaspoon cinnamon, a pinch of cloves and a pinch of ginger. Next time I'll up the ginger and decrease the cloves but that is just personal taste. Hubby loved this with Best Ever Crab Cakes and I also made Tartar Sauce II. Thanks outdoorsgirl, I cannot wait to try this again!
Tried it last night with lightly fried scallops and it was fabulous, a light yet hearty zest which complimented my dish. I can see where it would be excellent on almost every seafood but in particular prawns, scallops, and oysters. Well done to keep it simple and unique.
Simple and delicious. A great sauce for oysters, shrimp and prawns. Sharp and tangy.... Livens the fish up.
* Percent Daily Values are based on a 2,000 calorie diet.
Wild West Coast Seafood Shrimp Cocktail Sauce
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 2
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