Hot Hot Hot Cocktail Sauce
I hope everyone out there had a nice weekend like we did! It was so nice to see son-in-law and grandson after 10 years, way too many, and to just sit around and catch up on time gone by! With company headed back to Indiana this morning, it’s time to start getting back to normal. After Scott and Gunnar’s fishing expedition, they are on their way home with a cooler full of fresh caught fish from the Gulf and before they left, some sheepshead filets were left in our freezer for us to enjoy! It’s been years since I’ve had sheepshead and probably won’t have it again until they come down for another visit! I also have some fresh shrimp in the freezer to cook up with the fish and it sounds like a true seafood dinner is on the agenda for us this week. This recipe is a little on the hot side for us, but I know a lot of you out there can take the heat so here we go!
- 4 tbsp dry mustard
- 4 tbsp prepared horseradish
- 4 tbsp olive oil
- 1 tbsp paprika
- 1 tbsp turmeric
- ½ teas white pepper
- ½ teas sea salt
- 2 tbsp minced celery
- 2 tbsp minced onion
- 1 tbsp fresh chopped parsley
- Mix mustard with the horseradish and add enough water to make a smooth consistency that you can pour; let stand for 20 minutes and add extra water if necessary.
- While mustard is standing, mix together the oil, paprika, turmeric, pepper and salt.
- Add the mustard mixture, celery and onions and blend together.
- Stir in parsley just before serving.
- Serve over chopped shrimp on a bed of lettuce or use a dipping sauce for whole shrimp.