There is no food I can think of in the America that is American, and certainly not the shrimp cocktail. Originating from the United Kingdon in the early 1960’s, it was apparently invested by Fanny Cradock.
She came to the attention of the public in the postwar-utility years, trying to inspire the average homemaker with an exotic approach to cooking, famously worked in various ball-gowns without the customary cook’s apron.
The red sauce named Marie Rose, known areas as cocktail sauce, is made from a blend of tomatoes, mayonnaise, Worcestershire sauce, lemon juice and pepper. The overall combination is what makes it, like a pepper steak, it’s all in the sauce.
Categories: Life Cycles