Time to retire your cocktail sauce. Chef Anne Kearney's slurp-worthy twist on a classic French condiment is outstanding with cold boiled shrimp. It does have a lot of ingredients -- typical of ravigote -- but the method is easy. You'll be rewarded with an empty dish at the end of the party.

Source: Midwest Living
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a food processor or blender, puree the parsley, shallots, garlic, lemon juice, sugar, cider vinegar and 2 tablespoons capers. Transfer mixture to a medium bowl. Stir in mayonnaise, mustard, horseradish, hot sauce, Worcestershire sauce and remaining 2 tablespoons capers; stir well. Season to taste with salt and pepper.

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Nutrition Facts

103 calories; 10 g total fat; 2 g saturated fat; 6 g polyunsaturated fat; 2 g monounsaturated fat; 6 mg cholesterol; 222 mg sodium. 45 mg potassium; 2 g carbohydrates; 0 g fiber; 1 g sugar; 0 g protein; 0 g trans fatty acid; 336 IU vitamin a; 7 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 9 mcg folate; 0 mcg vitamin b12; 11 mg calcium; 0 mg iron;

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