It's a lengthly list of ingredients, all easy to get, but I'm wary of wasting food on something that may not be that special. You know what I mean?https://www.foodandwine.com/recipes/grilled-gulf-shrimp-comeback-sauce
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
Hmm? *Comeback Sauce* is a condiment for fried or grilled Gulf seafood. Anyone tried it?
- Thread starter marilynfl
- Start date
Marilyn, When I saw your post I was thinking you got into my head....as I found this recipe and am
waiting for the perfect time to make it.....hopefully soon....have a look.....this was featured in Garden and Gun Magazine.....
https://gardenandgun.com/recipe/anatomy-of-a-classic-shrimp-on-the-rocks/
waiting for the perfect time to make it.....hopefully soon....have a look.....this was featured in Garden and Gun Magazine.....
https://gardenandgun.com/recipe/anatomy-of-a-classic-shrimp-on-the-rocks/
colleenmomof2
Well-known member
Yeah, don't need all that. It's a mayo sauce and really tasty Try these ingredients
up mayonnaise 1/4 cup chili sauce 2 tablespoons ketchup 1 tablespoon lemon juice 1 teaspoon smoked paprika 2 teaspoons Worcestershire sauce 1 teaspoon hot sauce 1/2 teaspoon kosher salt 1 small garlic clove, grated 1/2 teaspoon onion powder 1/2 teaspoon dry mustard 1/4 teaspoon freshly ground black pepper
DSIL has it on his menu at his seafood restaurant.
up mayonnaise 1/4 cup chili sauce 2 tablespoons ketchup 1 tablespoon lemon juice 1 teaspoon smoked paprika 2 teaspoons Worcestershire sauce 1 teaspoon hot sauce 1/2 teaspoon kosher salt 1 small garlic clove, grated 1/2 teaspoon onion powder 1/2 teaspoon dry mustard 1/4 teaspoon freshly ground black pepper
DSIL has it on his menu at his seafood restaurant.
music-city-missy
Well-known member
Being from Jackson, MS where it was created, yes. Here is the REAL recipe.
Now they say the recipe was never shared but the lady whose son gave it to me could get anything out of anybody. All the Greek owned restaurants in Jackson had a version. I grew up on Mr. Jimmy Angelo's from Angelo's Wayside Inn. It was/is often called the house dressing in a lot of places in Jackson.
"ROTISSERIE" COMEBACK DRESSING
From Ann Knobloch from Paul Crechale at the Rotisserie Restaurant @ Five Points, Jackson MS.--back in the day. Just about every household in Mississippi has a variation of this dressing in their recipe cards somewhere. This is ours. It won't last long so it doesn't matter how long it keeps--but usually about 7 days or so.
1/2 cup vegetable oil (Canola or Wesson preferred)
1 cup mayonaisse
1/2 cup Heinz chili sauce
1/2 cup Heinz ketchup
1 medium yellow onion, quartered
3 pods garlic, crushed
Juice of one lemon plus 1 Tbls water (water important!)
1 tsp paprika
1 tsp black pepper
1 tsp Colman's mustard powder
1 tsp Tabasco (or to taste--which means 'more')
1 tsp Worcestershire sauce
Procedure
Combine all ingredients in a blender and mix for one minute, scrape down sides and blend again until all is well-incorporated. Let chill for one hour and then serve.
Source: J. Fred Knobloch
Author Notes
a great shrimp cocktail sauce or Remoulade dressing variation, add 2 Tbls of prepared horseradish and more Tabasco.
For a great vegetable dip add 2 Tbls Curry Powder (let settle overnight).
For a great broiled fish dipping sauce add 2 Tbls of Paul Prudhomme's Seafood Magic Blackening Spice Mix (let set overnight).
Now they say the recipe was never shared but the lady whose son gave it to me could get anything out of anybody. All the Greek owned restaurants in Jackson had a version. I grew up on Mr. Jimmy Angelo's from Angelo's Wayside Inn. It was/is often called the house dressing in a lot of places in Jackson.
"ROTISSERIE" COMEBACK DRESSING
From Ann Knobloch from Paul Crechale at the Rotisserie Restaurant @ Five Points, Jackson MS.--back in the day. Just about every household in Mississippi has a variation of this dressing in their recipe cards somewhere. This is ours. It won't last long so it doesn't matter how long it keeps--but usually about 7 days or so.
1/2 cup vegetable oil (Canola or Wesson preferred)
1 cup mayonaisse
1/2 cup Heinz chili sauce
1/2 cup Heinz ketchup
1 medium yellow onion, quartered
3 pods garlic, crushed
Juice of one lemon plus 1 Tbls water (water important!)
1 tsp paprika
1 tsp black pepper
1 tsp Colman's mustard powder
1 tsp Tabasco (or to taste--which means 'more')
1 tsp Worcestershire sauce
Procedure
Combine all ingredients in a blender and mix for one minute, scrape down sides and blend again until all is well-incorporated. Let chill for one hour and then serve.
Source: J. Fred Knobloch
Author Notes
a great shrimp cocktail sauce or Remoulade dressing variation, add 2 Tbls of prepared horseradish and more Tabasco.
For a great vegetable dip add 2 Tbls Curry Powder (let settle overnight).
For a great broiled fish dipping sauce add 2 Tbls of Paul Prudhomme's Seafood Magic Blackening Spice Mix (let set overnight).
music-city-missy
Well-known member
Yep, much simpler than they make it. This is more like it.
music-city-missy
Well-known member
PS - I am an "expert" on this one and I LOVE it. Never have boiled shrimp without it.
We made it at home but dad wouldn't even go to this much trouble. He just stirred it all together and used garlic and onion powders. I do pretty much the same even these days, if I am just doing it for me. I only make the Rotisserie version when making it for company or taking it somewhere. Here is a photo I took last year when I went to Crechale's. Mr. Angelo's was lighter in color and taste and of course my favorite. The Elite, that sadly just closed first of the year, was my second favorite version. They would fix up a container of it for me to bring back to Tennessee with me or for mom to bring me - for the last 30 years. So sad I won't have their food anymore.
https://www.facebook.com/photo.php?fbid=10219594909202826&set=a.10219594905122724&type=3&theater
We made it at home but dad wouldn't even go to this much trouble. He just stirred it all together and used garlic and onion powders. I do pretty much the same even these days, if I am just doing it for me. I only make the Rotisserie version when making it for company or taking it somewhere. Here is a photo I took last year when I went to Crechale's. Mr. Angelo's was lighter in color and taste and of course my favorite. The Elite, that sadly just closed first of the year, was my second favorite version. They would fix up a container of it for me to bring back to Tennessee with me or for mom to bring me - for the last 30 years. So sad I won't have their food anymore.
https://www.facebook.com/photo.php?fbid=10219594909202826&set=a.10219594905122724&type=3&theater
colleenmomof2
Well-known member
Well, we weren't wowed. It was a tasty sauce with the predominant
flavor from the lemon zest. I prefer the traditional cocktail sauce. Colleen
flavor from the lemon zest. I prefer the traditional cocktail sauce. Colleen