Saturday, June 24, 2006

Walk Away Shrimp Cocktail

When I worked in San Francisco I took the Larkspur Ferry to the city. This was before the Ferry Plaza was turned into place of food worship it is today. I would arrive early and exercise walk along The Embarcadero, past Pier 39, Fishermen’s Wharf, up through North Beach and into the Financial District. At that time of day the tourists were few in numbers. The seafood peddlers on the Wharf worked hard cooking fresh crab in huge pots. They hammered and cracked crab. Anyone who passed by was given the carnival style pitch, attempting to lure in potential customers. Some days I would treat myself to a goodie for breakfast. One morning I had a walk away shrimp cocktail, like almost any tourist who visits San Francisco. It was good, if not a little timid in the spice department.

I was asked to bring an appetizer to a get together recently. I used the Fishermen’s Wharf experience for inspiration in creating a dish to share.

Walk Away Shrimp Cocktail with Sourdough Crouton.

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Makes five servings.

One pound shrimp – use what you can afford – I used small frozen cooked shrimp.
Cocktail sauce
¾ Cup ketchup
1 or more tablespoons prepared horseradish
2 squirts Lea & Perrins Worcestershire
4 or more drops Crystal Hot Sauce
1 tablespoon fresh lemon juice

Sourdough Croutons
Sourdough baguette cut in quarters lengthwise rubbed with olive oil and baked in the oven at 350 till the brown. Caution... They go from blonde to burned fast!
If you want to take these to an event keep the croutons separte and assemble on site.

2 comments:

cookiecrumb said...

What fun! Somebody should throw an all-Fishermans Wharf theme party. Very cute.
(Boy, what a long walk to work from the ferry.)

Ivonne said...

Wow, Greg!

That is one great appetizer ... I was in San Francisco last summer and I sampled some of that crab. Delicious!

But I still like your appetizer better.