(1 votes, average: 5.00 out of 5)
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Created By: Chef Keith Snow
Description:
A tangy twist makes this cocktail sauce quite special. Chipotle peppers bring their smoky heat and make this cocktail sauce slightly fiery, slightly smoky and delicious.
Ingredients:
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{ 2 comments… read them below or add one }
I made this recipe and it turned out VERY delicious! I was looking for something a little different — and this fit the bill! However, there is a discrepancy between the video and the printed recipe. In the video, there is no mention or use of cilantro. I used 1/4c (as listed in print), minced the leaves into the sauce and put the stems on the boiling water. The video does not mention or use lime juice (only lemon), so I used the lemon (one) halved and squeezed in the boiling water and used a combination of 1/2 squeezed lemon & 1 whole squeezed lime in the sauce. Also I used 1-1/4c crushed tomatoes (as in print), video states 1-3/4c. I used 1 whole chiptole in adobo (from can) but pureed it first. The amount of old bay I put in the boiling liquid was 1T and in the sauce 1t. The 4T of worcestershire I split to 3T in the water and 1T in the sauce. The only thing I added was garlic… 3 flattened cloves in the water and 1 minced clove in the sauce… but that's only because I'm a "garlic head"
I actually cooked up about 1-1/4 pound of (21-25) shrimp. Along with your sauce I also served a creamy version to lend a little variety… (1/2c crema and 1/2 pureed ripe avocado plus about 3T of your sauce recipe blended well with just a bit extra lime juice and a pinch more kosher salt). My family is spoiled, they like having 2 sauces. Creamy was really good!
Just thought I'd let you know about the discrepancy… Thanks for a Great Recipe!
Thanks Chris, there is sometimes differences in how the recipe gets written simply because another member of the team wrote it…I am often so busy that appearing in the videos is all I can do..then the recipe is written later….will work harder to avoid this. And kudos for your cooking….I really appreciate people like you who go for it and try things, adjust things, and just make it work. That is what it’s all about.
The sauce sounds amazing…no fair..teasing me with thoughts of shrimp cocktail when were snowed in on the farm this weekend!
Keith
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