You cannot teach a crab to walk straight.
Krab Salad w Mayo & Kam’s Chili Sauce, cilantro, green onion
#Fig Toast w Artisinal Dark Rye, cream cheese, peppers, @KamsChiliSauce and #honey drizzle! Let’s Get The Party Started! Get some #Kroger
I’ve never turned over a fig leaf yet that didn’t have a price tag on the other side.
There has never been a shrimp that I’ve eaten that I haven’t been like, ‘I am so lucky that I get to eat this.’ I would eat a shrimp enchilada, shrimp burrito, shrimp cocktail, fried shrimp, shrimp po boy, shrimp gumbo.
Spring has Sprung! Try Deviled Eggs w Kam’s Chili Sauce!
One thing my mom taught me was that when you’re making deviled eggs, flip the eggs over the night before. They’ve been sitting in the carton as they’re transported, so the yolks settle on bottom. If you flip them, then the yolks aren’t skewed to one side.
Sous Vide Shrimp Cocktail
1-2 pounds of raw, peeled, cleaned shrimp
1 tablespoon olive oil or butter
Heat the water to 130 degrees.
Place the shrimp and butter into a sous vide bag so they’ll fit in a single layer.
Put the bag into the sous vide water and cook for 15 minutes. Remove the bag from the water and place it in cold water to start the chilling process, then refrigerate until fully chilled.
Serve cold in salad, with cocktail sauce, or however you like. I even stirred them into some leftover vegetable stir-fried rice that I had left over. So yum!
Super-Quick Cocktail Sauce
This is pretty much the only cocktail sauce I ever had when I was a kid. We always used a brand-name chili sauce to make the sauce, but the folks at Kam’s Kettle Cooked sent me some of their mild-flavored sauce as a sample(they make both mild and hot), so I used that instead. Their sauce has a slightly spicier flavor which worked perfectly well for my cocktail sauce.
To make the cocktail sauce, just mix chili sauce with jarred horseradish – whatever proportion you like. As horseradish sits around, it loses strength, so if you have a fresh jar, you might just need a tiny bit. If the jar has been hanging around a while, it will take more to get the same kick. If the jar has been around for a long time, it might have no life left, so it’s time to buy a new jar.
If you make too much cocktail sauce for the amount of shrimp you have, mix it with some mayonnaise and a little bit of chopped sweet pickle or sweet pickle relish to make Thousand Island salad dressing.
SauteMagazine.com “A taste of the good life
With a mixer blend softened cream cheese with yogurt until smooth. Stir in chili sauce, green onion, Diced bacon, Old Bay and lemon juice. Chill for 2 hours or overnight. Serve in a hollowed out bread bowl, pita chips or with Crudité.
Recipe Courtesy of Kam’s Kettle Cooked Chili Sauce.