Don't Americans have shrimp cocktails with creamy sauce?
I'd had a notion that this was so, but going on a Princess cruise recently confirmed it.
The shrimp cocktails had a ketchuppy looking sauce, with no hint of cream!
I'm not knocking it, I'm just really interested in cultural differences.
Is this the standard all over the U.S.?
Shrimp cocktails (or prawn cocktails as we call them) in Australia have a creamier sauce, like Thousand Island dressing (sometimes it probably IS thousand island dressing, but not always). Sometimes the creaminess comes from mayonnaise, sometimes from cream. I like using cream in our cocktail sauce as the flavour is more subtle.
Which leaves me with another question - in the U.S., how do you use your thousand island dressing if not for shrimp cocktails?
What about other countries? What kind of sauce do you have your shrimp cocktails? What do you do with your thousand island dressing?
Googled Reuben sandwich - interesting, I might have to try it:
The Reuben sandwich is a hot sandwich of layered meat, sauerkraut and Swiss cheese, with a dressing. These are grilled between slices of rye bread. The meat is either corned beef or pastrami, and the dressing is either Russian or Thousand Island dressing. Several variants exist.
The picture on Wikipedia is quite scary - it's huge!
You're thinking of Marie Rose sauce, which we use in NZ just like Australia and, now that I live in the UK, I can confirm they use here too. Mayonaise and/or cream with tomato sauce, I think my mother gets all fancy on it and adds a bit of lemon juice and worcestershire sauce, which then takes it closer to the territory of Thousand Island.
Marie Rose is a classic of the 1970s dinner party and, indeed, a stawart of wannabe pretentious restaurants of the time - mayo, ketchup, lemon in proportions to suit. Still pretty good when done well, vile when not. Prawn cocktail is still one of my partner's favourite starters which goes to support the old expression that you can take a girl out of Salford but never take the Salford out of the girl.
Shrimp cocktail, as srsone says, means one thing here: cold shrimp served with cocktail sauce, typically a mixture of ketchup, horseradish, and lemon juice, sometimes with ground celery seed or other seasonings. The cocktail sauce is used as a dip, always, IME.
Marie Rose sauce, Russian dressing, and Thousand Island dressing are all related to one another and are usually mayo-based. Most people here (again, IME) use Russian dressing or Thousand Island for salads or sandwich spread. Reubens are AMAZING, can't believe there are people who've never had them! They're a diner standard here. The Rachel is also delicious.
IME. Shrimp Cocktail proper in the US is cooked shrimp served with cocktail sauce, which is ketchup and horseradish. It's typical "American" fare, but you can definitely find it served with more imaginative sauces such as a Creole Mustard, or Curry, or Remoulade.
Those are really fun, too, but the typical fallback is cocktail sauce.
I think what's funny, or well maybe not funny, but it's also typical for many people to buy the cocktail sauce premade and pay for the convenience of combining 2 fairly typical ingredients found in the fridge.
Oh, lemons for squeezing are typically an accompaniment, and perhaps a pooper scooper a la Tommy Boy ;-)