Photo: SpecialKRB, Flickr
Why is it that a shrimp cocktail can instantly transport us to 1965, hostess pajamas, a martini shaker and Frank Sinatra's "In the Wee Small Hours" pouring from a Hi-Fi?
The classic appetizer still works today, but cocktail sauces have evolved from the ketchup-heavy to lighter ones using fresh tomatoes and herbs, such as the dill sprigs Special KRB captures here. If you feel like a Mexican version, try a recipe using green chiles, lime juice, cilantro and avocado. Or go Cajun with a creamy, horseradish-spiked remoulade (which also works beautifully with salmon croquettes).
Sinatra, however, is still the perfect soundtrack for shrimp cocktail and icy gin.
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