Other uses for cocktail sauce?
I made WAY too much cocktail sauce last night and now am wondering what else I can use it for other than more shrimp cocktail (or any other seafood cocktail, for that matter). Also wondering how long it will keep before going bad.
Aside from cold shrimp, oysters, clams and crab I come up blank on this one.
There is a website, though, (the name escapes me) where you enter ingredients that you have on hand and it finds you a recipe. You might see what it comes up with for ketchup and horseradish. Meatloaf, maybe?
Kept chilled, it will keep for a couple of weeks or so but the horseradish will lose its potency over time.
Oooh....I just thought of something. How about a nice marinated salmon filet? I'm winging the recipe here but it has always been a hit either served fresh baked or chilled:
For one pin-boned 2.5 pound salmon filet.... Take 3/4 cup of your cocktail sauce, add 1 Tbs. Asian oyster sauce, 1 Tbs. soy sauce, 2 Tbs. white wine, 1 tsp Dijon mustard and 1/2 tsp ground white pepper and mix well. Coat both sides of the filet, cover with foil and allow to marinate for 48 hours before baking. Scrape off most of the marinade before baking in a 425-degree oven for 15 minutes (my preference). Serve hot with melted lemon butter or chilled with chive and dill sour cream. Sounds weird but it works!
Sandwich spread and salad dressing come to mind as alternative uses.
How long it will last depends on how it's been handled, the container that's used as a storage vessel and the environment it's stored in.
Sauce for burgers, dogs. Meatloaf flavor. Topping for ham & cheese omelet. Deviled Egg enhancer. Anything with ham, crab cakes, fish cakes, shrimp cakes...