Comments on: Asian Shrimp Cocktail

By: Chinese Seafood Recipes

Chinese Seafood Recipes — Thu, 05 Nov 2009 12:21:33 +0000

Wow, the cooking way of this dish is great, I’ll try it later and I hope it tastes delicious. Just one suggestion: If you add some cooking pictures it will be easier to follow!

By: Krissy @ The Food Addicts

Krissy @ The Food Addicts — Sun, 30 Aug 2009 21:55:08 +0000

I’ve been making a lot of cocktail sauce lately for some parties, and instead of horseradish, I’ve also been using wasabi. It gives it a nice kick! I adore your knack for good photography.

By: Asian shrimp cocktail « Later On

Asian shrimp cocktail « Later On — Mon, 24 Aug 2009 16:43:48 +0000

[...] For the full recipe, go here. [...]

By: Saucy Shrimp - Feast Your Eyes | RQDC

Saucy Shrimp - Feast Your Eyes | RQDC — Fri, 21 Aug 2009 15:00:49 +0000

[...] cocktail. Photo: No Recipes. While shrimp is delicious on its own, deep-fried or sautéed with pasta and butter, it [...]

By: diva

diva — Tue, 18 Aug 2009 02:34:33 +0000

this is definitely the winner. there are some places out there butchering the prawn cocktails. i had one at a restaurant in Windsor which was shocking. the prawns were horribly rubbery and the sauce just awful. and it didn’t even look pretty. x

By: Manggy

Manggy — Sun, 16 Aug 2009 15:13:47 +0000

Yeah, those shrimp cocktails with the sad shrimp really disappointed me– not hockey sticks but like eating chewy ice These look much more appetizing- very chic. And please tell me that’s not your (manicure)! Ha ha ha

By: Ninette

Ninette — Sun, 16 Aug 2009 12:52:33 +0000

Hey Marc. Looks great. I was trying to figure out how to get the shrimp firm like it is in the steakhouses, and the secret is apparently brining. We made them the other night, brining them for 30 minutes first before poaching, and they were awesome.

By: Laura [What I Like]

Laura [What I Like] — Sat, 15 Aug 2009 18:54:49 +0000

Oh what a wonderful idea! You could do a sauce themed on every cuisine…Mexican? Moroccan? But in this hot weather I agree Asian is absolutely the way to go.

By: Laura @ Hungry and Frozen

Laura @ Hungry and Frozen — Sat, 15 Aug 2009 06:06:28 +0000

I love that a whole coriander plant goes into the stock (sorry, doesn’t feel right to call it cilantro) Sounds like a vast improvement on a much maligned classic!

By: Danielle

Danielle — Sat, 15 Aug 2009 05:22:58 +0000

Amazing photography!

By: Jessica@FoodMayhem

Jessica@FoodMayhem — Fri, 14 Aug 2009 22:04:24 +0000

I’m in love with your sauce and I haven’t even tried it yet. I just know it’s going to better than the sticky sweet stuff with old horseradish.

By: The Duo Dishes

The Duo Dishes — Fri, 14 Aug 2009 19:48:45 +0000

The cocktail sauce needs to be bottled. Sounds perfect.

By: Carolyn Jung

Carolyn Jung — Fri, 14 Aug 2009 16:52:47 +0000

Yum! You should serve this at your restaurant when you find the perfect place.

By: alice

alice — Fri, 14 Aug 2009 16:35:27 +0000

This recipe is being saved for my next Asian meal get together. Thanks so much!

By: maggie

maggie — Fri, 14 Aug 2009 16:19:47 +0000

These sound lovely! Thanks for pointing me toward this recipe…