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.
super easy to make, and has a good flavour. I will make this again.
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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