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How to Make Seafood Cocktail

Seafood Cocktail

Here is a recipe that deserves to be tried wherever anybody enjoys a seafood cocktail. If you have priced shrimp or lobster lately, you know it is almost as ridiculously high as gasoline. So if you’d like a first-rate substitute, here is how to make seafood cocktail on a budget:

Filet some crappie, sunfish, bluegills or walleyes. You won’t have as much success with catfish or white bass or black bass. The panfish or walleyes are much better. Take the filets, dry them between paper towels, and keep them cold but not frozen until you are ready to use them. When you are ready to prepare the fish, salt the filets and place a few in a wire basket – keep them scattered – not too many in the basket at one time.

Suspend the basket over boiling water so that the meat is steamed. Do not immerse the filets. Let them steam until they are creamy white – still firm – don’t let them get mushy. After steaming, chill the filets in the refrigerator for several hours, then served over cracked ice. For a sauce in which to dip them or to put over them, blend the following ingredients:

1 4-ounce can tomato paste
1 tablespoon vinegar
1 tablespoon horseradish
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper

Either half teaspoon cayenne pepper or hot sauce (I prefer the hot sauce) – season to suit. If you like the hot stuff, use it accordingly. The firm, white morsels will hit the spot, I’m sure.

And even if your fish seem to cost quite a bit, I’ll bet they aren’t as expensive as shrimp! This seafood cocktail recipe opens a new field of cookery.

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