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Any recipes using Heinz Zesty Cocktail sauce?

RRP
RRP Posts: 26,455
edited November -0001 in EggHead Forum
I have a confession...I LOVE Heinz Zesty cocktail sauce! I use way too much every time we have shrimp so shrimp has become my enabler! Does anybody have any recipes specifically using it so the taste can shine through? Thanks in advance!

PS whew! - I feel better now after that confession!
Re-gasketing the USA one yard at a time 
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Comments

  • Panhandle Smoker
    Panhandle Smoker Posts: 3,018
    I like it with raw oysters but I usually add more horseradish.
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  • Richard Fl
    Richard Fl Posts: 8,297
    Here is a link.

    http://www.heinzcocktailsauce.com/

    I like to make my own. It keeps for months. Make in bulk and you can jack up the spicyness.

    Appetizer, Lobsterman's Oyster Shooters, Richard Fl

    On a recent trip to Panama City, Fl., my friend and I were told about a great seafood restaurant (Shuckums), known for oysters, while there enjoying the feast, I commented to the bartender that the sauce was great and might be good on BBQ ribs and was wondering what was in it. She was not sure, but said that a coworker might know and a few minutes later a man appeared who turned out to be one of the owners and had been there 25 years. After some friendly visiting he shared this cocktail sauce with us.


    Ingredients :
    2 oz Shot Glass
    1 whole Oyster, cooked or raw
    Squirt of Cocktail Sauce (recipe follows)
    1/2 oz of your favorite Bloody Mary Mix (I used Zing Zang)
    Squeeze of Lemon Juice
    Shot of your favorite Vodka
    Cocktail Sauce
    48 oz Ketchup
    4 oz Lemon Juice
    4 oz Louisiana Hot Sauce
    7 oz Red Wine Vinegar
    2/3 cup Apple Cider Vinegar
    2 oz ground Black Pepper
    4 oz fresh ground Horseradish
    4 Ozs. Worchestershire Sauce
    Mix all together.
    Makes a little over 1/2 gallon and will keep in the refrigerator 6 months plus.




    Preparation :
    1 Add all ingredients in the shot glass, then.........
    2 Down the hatch, no chewing!!


    Recipe Type
    Appetizer

    Recipe Source
    Author: Richard Howe (Richard)

    Source: BGE Florida Eggfest '07, Richard Fl
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  • Little Chef
    Little Chef Posts: 4,725
    Hey RP - Bubba Tim (aka TRR on sleeves...lol) loves the imitation crab meat chunks dipped in cocktail sauce! That surimi doesn't have much flavor at all, so you should be able to thoroughly enjoy the Heinz!!! :woohoo: :woohoo: :pinch: :ermm: :S
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  • eenie meenie
    eenie meenie Posts: 4,394
    I use a hand mixer and fluff up some cream cheese with some fresh lemon juice. Once it is fluffy, I add the green part of some finely chopped green onions and fold it in. I spread this onto a serving platter with a spatula. I then spread on the cocktail sauce on top on the cream cheese mixture. Then I top it with a lot of lump crab meat sprinkled with fresh lemon jiuce. I place crackers around it or next to it. You serve it by swiping up all the layers with a small spreader / cocktail spreader onto a cracker of your choice. I really don't have a written recipe, I just wing it. At parties it goes real fast.......but then again, most anything with lump crab meat goes fast. Living in the midwest and being lazy. I do not prepare my own crabmeat, but order it through the fishmonger in one pound tubs. Hope this helps your addiction. :)
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  • Bash
    Bash Posts: 1,011
    After seeing many recipes from you in the past couple of days, I have made your handle a must read.

    Thanks for all of the valuable info!
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  • Richard Fl
    Richard Fl Posts: 8,297
    Thank you. I have about 6000 BGE/BBQ related recipes in Living Cookbook. Always happy to share. Has taken me 5 years to build the data base.
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  • fishlessman
    fishlessman Posts: 34,583
    i make my own.
    1 cup regular heinz
    4 tbls horseradish
    dash of worchester sauce
    dash of lemon juice
    texas pete to taste

    i set up a fondue style deep fry area and let people fry their own stuff, shrimp, scallops, and precooked lobster pieces. ill have batter on the side if folks want it and a couple of different sauces.

    rescently fried a couple of lake trout that went great with the sauce. soaked overnight in milk and enough lemon to make it curdle, rolled in a 50/50 mixture of fine cornmeal and jiffey corn muffin mix and fried. lake trout can be fishy tasting if not soaked long enough and the heavey sauce pairs well with it.
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Essex County
    Essex County Posts: 991
    Believe it or not, there's a website with a few recipes:

    www.heinzcocktailsauce.com
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