Colossal Shrimp and Cocktail Sauce

When it comes to luxurious appetizers nothing beats

cold shrimp with cocktail sauce around here at

Purple Chocolat Home.

So many pre-cooked shrimp are soft and filled with

salty water but I have found 

absolutely fabulous shrimp

(for those of us who don't live by the ocean)

at Sam's Club.

Sam's Club is out of the way for me so I really only

have my membership there for these

Colossal Cooked Shrimp (21-25 per lb.)

found in the frozen food section.

I always buy a few extra bags to have on hand in the freezer.

Don't be confused and buy their Colossal Uncooked Shrimp!

By the time you cooked those up, they were no longer Colossal

and were unimpressive.

BUT...

even if you have great shrimp, 

if you have horrible cocktail sauce,

 you will have wasted your money.

Cocktail sauce is so easy to make - don't ever

use bottled - a sensitive palate like mine will taste

the chemicals!!!!

Super Easy and Delish Cocktail Sauce

1 C. ketchup

3-5 tsp. extra hot horseradish (you want a

kick - add as much kick as you like)

juice of 1 fresh lemon

20 grinds of freshly ground pepper

1/4 tsp. sugar

Mix the above and chill.  The ground pepper adds a great

depth of flavor and everyone will be wanting your recipe.

After thawing the shrimp by filling the open bag with cold water

and then draining, I always, always, always squeeze fresh lemon

over the shrimp.  The lemon juice brightens the flavor of the

shrimp and takes away any fishy smell.

Serve over a bed of ice with lemon wedges.

I love to serve these beauties in my pewter shell dish

that I brought home from Cabo, but the good news is

that I have often seen large shell dishes like this at

our favorite Home Goods or TJMaxx stores.

I forgive you if you don't love shrimp!

As a matter of fact, that just leaves more for the rest of us

shrimp lovers!

I grew to love shrimp when I was young.  My

mother would always splurge on shrimp when 

she received a raise at work and we saw them 

as a super special indulgence.

I will be posting this with

Foodie Friday

On the Menu Monday

Browned Butter and Sage Pasta Sauce

Fresh mushrooms, fresh sage, toasted walnuts,

smothered in browned butter served over

Wild Mushroom Agnolotti, that's what is

on the menu tonight.

This great pasta sauce is so easy and quick to

make and with fresh sage in the garden already

it is perfect for a quick dinner.

I whipped it up and served it over fresh 

Wild Mushroom Agnolotti from Costco.

Browned Butter and Sage Pasta Sauce

Heat oven to 350.  Place 1 C. walnuts on a baking dish

and toast for 10 minutes.  Check to see that they don't

over brown.

Meanwhile bring large pan of water to boil to cook

the pasta in. Add 1 T. salt when it comes to a rolling

boil.

In a large frying pan melt 1/3 C. butter and cook

on medium until the butter turns brown and nutty.

Pour the butter into another dish and cook 8 oz.

of crimini mushrooms that have been cleaned 

and sliced in the remaining butter in the pan.  Cook

until the mushrooms are soft.

You can use regular white button 

mushrooms if desired.

Cook 1 lb. Wild Mushroom Agnolotti in boiling

water for about 6 -8  minutes.  Drain.

Place the walnuts and browned butter in the 

frying pan with the mushrooms.  Bring back to

heat and add 2 T. chopped fresh sage.  Cook

until the sage softens.  Toss with the pasta

and serve while warm.

This is a quick week night meal but would also be nice 

enough for company.

Enjoy!

I will be posting this with

 Foodie Fridays

Tasty Tuesday