Seafood Sauce

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cokegirl
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2006/10/18 12:44:08 (permalink)

Seafood Sauce

Don't know if anyone ever had the pleasure to dine at a seafood restaurant in Rocky Mount, North Carolina called The Atlantis, but if was one fantastic place to eat. They opened in the late 1960s and served fresh seafood brought in daily from Morehead City, NC. They had a raw bar that was "U" shaped and you could order steamed shrimp, steamed oysters, oysters on the half shell and I believe steamed clams. They had the nicest guys who were stand behind the bar and peel your shrimp and/or shuck your oysters. They also had a fabulous menu of fried and broiled seafood, out-of-this-world clam chowder, and the best hushpuppies on the face of the earth. Unfortunately, they closed their doors last year. In addition to everything thing else, they served, the cocktail (or hot sauce I believe they called it) that they served with the steamed shrimp was the best I have ever had. It was served warm along with melted butter. It was a known fact that the receipe for the sauce was a secret and the guy who made it, came in once a week and worked behind a locked door.

I was just wondering if anyone else out there ever dined there and if anyone had any clue as to what was in that fabulous seafood sauce.

Thanks!
#1

26 Replies Related Threads

    Michael Hoffman
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    RE: Seafood Sauce 2006/10/18 12:56:47 (permalink)
    For steamed shrimp I just mix up some catsup and horseradish, adding horseradish till my head sweats when I taste it, and then I squeeze some lemon juice into it.
    #2
    Coastal Southern
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    RE: Seafood Sauce 2006/10/18 13:30:08 (permalink)
    Describe the sauce. There is a place here that serves a great Cocktail/hot sauce with steamed shrimp. It may be similar but need more detail.
    #3
    cokegirl
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    RE: Seafood Sauce 2006/10/18 13:49:10 (permalink)
    It was much thiner than most cocktail sauces made from chili sauce, horseradish, lemon. The consistency was very smooth. It wasn't bright red and I think it may have had Heinz 57 sauce in it because it was just about that color and in trying to figure out the ingredients, I think you could sort of taste Heinz 57. It wasn't sweet, firey hot but just really pungent and delicious.

    I have tried so many times to make something close but have never succeeded.
    #4
    Coastal Southern
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    RE: Seafood Sauce 2006/10/18 14:15:54 (permalink)
    Can't help you. Sorry.
    #5
    marshrat
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    RE: Seafood Sauce 2006/10/18 15:39:10 (permalink)
    Hey Coastal Southern- to what place are you referring? Might like to try it sometime. Thanks.
    #6
    Coastal Southern
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    RE: Seafood Sauce 2006/10/23 11:29:53 (permalink)
    "The Rah Bar" on Jekyll Island. Its out on the dock by the Jekyll Island Club hotel. The best Sunsets around.

    They have this sauce (not cocktail at all) they serve with their boiled shrimp that is out of this world. I have my theory on what i think it is, but you try it and let me know what you think.
    #7
    PapaJoe8
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    RE: Seafood Sauce 2006/10/25 16:13:52 (permalink)
    Any discriptions of these sauces might help to come up with a close copy cat recipe. Yall peaked my inerest.
    Joe
    #8
    Michael Hoffman
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    RE: Seafood Sauce 2014/10/11 12:02:41 (permalink)
    Welcome to Roadfood johnbean. Thanks for the information. Sounds good.
    #9
    edwmax
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    RE: Seafood Sauce 2014/10/11 17:46:43 (permalink)
    I think the seafood hot sauce you  are describing was probably  made with a kicked-up Carolina mustard BBQ sauce or BBQ sauce/apple sauce combo instead of the Heniz 57.
     
    Here is a recipe from a restaurant up the road.   Substitute a Carolina style BBQ or 57 sauce for the Chili sauce.  The BBQ sauce should have the vinegar flavors.  Add more vinegar if needed to thin. Then tweak to you taste.    There are several Carolina Hot sauces made this way.
     
    Cocktail/Hot sauce:
    •  1/2 cup Heinz chili sauce*
    • 1 cup ketchup
    • 1 tablespoon horseradish
    • 1 dash Worcestershire sauce
    • Juice of 1/2 lemon
    • 1/2 teaspoon Tabasco
    • 1/2 clove garlic, finely minced
    • 1 tablespoon cilantro, chopped
    Then Add (my additions)
    • 1 tablespoons Old Bay Seasoning
    • 1/2 teaspoon chili powder
    Stolen from  http://www.simplyrecipes.com/recipes/shrimp_cocktail/
     
    I hope this helps since I am guessing as to the Cocktail/Hot Sauce you are describing.
    post edited by edwmax - 2014/10/11 17:51:54
    #10
    johnbean
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    RE: Seafood Sauce 2016/07/03 12:35:55 (permalink)
    I've been experimenting with it and have come up with an analog. It is close but isn't quite there. I would welcome input from someone else. This is a recipe for a sample batch.

    Ingredients:
    1 tbsp butter
    1 cup apple cider vinegar
    1/4 tsp black pepper
    1 tsp old bay seasoning
    1 tsp Texas Pete hot sauce
    1/2 cup heinz 57 or ketchup
    1 tsp brown sugar
    1 tsp prepared horseradish

    Combine ingredients in a saucepan and simmer for about five minutes, stirring to combine.

    The horseradish sets it up and the heinz 57 gives it a familiar background flavor. I tried it with lemon juice and I think it made it a bit too tart, though it was still good. This isn't the exact recipe, but like I said though I encourage someone else who ate there to make this and offer some feedback. All I have is my memory to go on.
    #11
    BelleReve
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    RE: Seafood Sauce 2016/07/03 14:56:34 (permalink)
    I can't think this sauce would have Heintz 57 in it as seems it would overpower the sauce and make it too sweet, which cokegirl says it isn't, what about:   
     
    chili sauce
    ketchup
    lemon juice
    horseradish
    dash of Worcestershire sauce
    Creole mustard (brown grainy mustard)
     
     
    #12
    Foodbme
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    Re: Seafood Sauce 2016/07/03 15:36:57 (permalink)
    cokegirl
    Don't know if anyone ever had the pleasure to dine at a seafood restaurant in Rocky Mount, North Carolina called The Atlantis, but if was one fantastic place to eat. They opened in the late 1960s and served fresh seafood brought in daily from Morehead City, NC. They had a raw bar that was "U" shaped and you could order steamed shrimp, steamed oysters, oysters on the half shell and I believe steamed clams. They had the nicest guys who were stand behind the bar and peel your shrimp and/or shuck your oysters. They also had a fabulous menu of fried and broiled seafood, out-of-this-world clam chowder, and the best hushpuppies on the face of the earth. Unfortunately, they closed their doors last year. In addition to everything thing else, they served, the cocktail (or hot sauce I believe they called it) that they served with the steamed shrimp was the best I have ever had. It was served warm along with melted butter. It was a known fact that the receipe for the sauce was a secret and the guy who made it, came in once a week and worked behind a locked door.

    I was just wondering if anyone else out there ever dined there and if anyone had any clue as to what was in that fabulous seafood sauce.

    Thanks!

    SOUNDS LIKE AN AD TO ME!
    #13
    Foodbme
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    Re: Seafood Sauce 2016/07/03 15:43:51 (permalink)
    Heinz Ketchup (NO substitutes!)
    Worcestershire Sauce
    Real Hi Octane Horseradish (NONE of that "Sauce" Crap)
    Fresh Squeezed Lemon Juice
    Crystal Hot Sauce (NO Substitutes here either) 
    post edited by Foodbme - 2016/07/03 15:46:53
    #14
    Michael Hoffman
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    Re: Seafood Sauce 2016/07/03 17:14:26 (permalink)
    I just use catsup and horseradish -- lots of horseradish. Oh, and a squeeze of lemon. If my eyes don't water there's not enough horseradish.
    #15
    ann peeples
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    Re: Seafood Sauce 2016/07/04 08:33:32 (permalink)
    That's exactly how I make my sauce, Mr. Hoffman.
    #16
    mar52
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    Re: Seafood Sauce 2016/07/04 12:18:39 (permalink)
    I started making mine the Hoffman way when I was about 10 years old and have never stopped.  Nothing about it needs changing.  Perfect for fish sticks when I first perfected it!
    #17
    lleechef
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    Re: Seafood Sauce 2016/07/04 12:38:26 (permalink)
    mar52
    I started making mine the Hoffman way when I was about 10 years old and have never stopped.  Nothing about it needs changing.  Perfect for fish sticks when I first perfected it!


    Did you say fish sticks??? 
    #18
    Michael Hoffman
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    Re: Seafood Sauce 2016/07/04 13:32:08 (permalink)
    mar52
    I started making mine the Hoffman way when I was about 10 years old and have never stopped.  Nothing about it needs changing.  Perfect for fish sticks when I first perfected it!


    Let's see. When you were "about 10 years old" Hoffman had been making his sauce for about 40 years.
    #19
    mar52
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    Re: Seafood Sauce 2016/07/04 13:52:54 (permalink)
    lleechef
    mar52
    I started making mine the Hoffman way when I was about 10 years old and have never stopped.  Nothing about it needs changing.  Perfect for fish sticks when I first perfected it!


    Did you say fish sticks??? 




    I was ten!
     
    Don't mock fish sticks.  They're great for fish tacos!
    #20
    lleechef
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    Re: Seafood Sauce 2016/07/04 13:59:46 (permalink)
    Fish sticks in fish tacos.  Please tell me you're joking.  Please.
    #21
    mar52
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    Re: Seafood Sauce 2016/07/04 14:48:29 (permalink)
    I've been drinking!!!!!
     
    It's all a mistake!
    #22
    lleechef
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    Re: Seafood Sauce 2016/07/04 16:47:34 (permalink)
    mar52
    I've been drinking!!!!!
     
    It's all a mistake!


    Whew!  Thank God you weren't serious!!
    #23
    ScreamingChicken
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    Re: Seafood Sauce 2016/07/04 18:19:37 (permalink)
    lleechef
    Fish sticks in fish tacos.  Please tell me you're joking.  Please.

    I think this is a great idea.  The crunch of the batter/breading would be a nice counterpoint to the softness of the tortilla and with fish sticks the fish is quite mild and therefore agreeable with the taco toppings.  Te amo, Senora Pablo!!
    #24
    chefbuba
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    Re: Seafood Sauce 2016/07/04 19:01:41 (permalink)
    I know this is a cocktail sauce thread, so here's mine. Equal parts Heinz ketchup and Heinz chili sauce, shot of L&P, squeeze of lemon, good horseradish to taste.
    And.......since being derailed to fish sticks, Costco's are pretty damn good. I always have a bag in the freezer for "emergencies"
    http://www.costcobusiness....product.11942598.html
    #25
    Michael Hoffman
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    Re: Seafood Sauce 2016/07/04 20:23:22 (permalink)
    ScreamingChicken
    lleechef
    Fish sticks in fish tacos.  Please tell me you're joking.  Please.

    I think this is a great idea.  The crunch of the batter/breading would be a nice counterpoint to the softness of the tortilla and with fish sticks the fish is quite mild and therefore agreeable with the taco toppings.  Te amo, Senora Pablo!!


    Ah, but the tortilla in a fish taco is one of those awful crunchy shell thingees.
    #26
    edwmax
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    Re: Seafood Sauce 2016/07/05 09:24:27 (permalink)
    mar52
    I've been drinking!!!!!
     
    It's all a mistake!


     
    ... a 10 year old, drinking ???? .... WHAT?
     
    I guess next will be Tuna salad tacos.     chopped jalapeno, onion, and rotel ...
    #27
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