It’s disappointing that many restaurants no longer accompany shellfish like shrimp and crab with this traditional American dipping sauce. Nowadays it comes with something with no zing, apparently generated by an app designed to impress foodies rather than people.
In V1 it was ketchup and horseradish, and it was great. V2 came along when someone spiffed it up with some lemon juice – and later lemon zest – and all was well with the world. Then later some genius who has not yet been adequately recognized created V3 by either substituting chili sauce for the ketchup or going 50/50.
Later someone slapped in some Worcestershire sauce. Near Perfection was achieved. V4.
Somewhere along the line I added garlic and ground coriander. I think it’s another improvement, but then again I’m one step away from putting garlic on my morning Raisin Bran.
Yeah, I get it. Shellfish flesh has a delicate flavor. And there is nothing subtle about this sauce. Some, therefore, conclude it overpowers the shellfish.
I call shenanigans. Dip some in the sauce, dip another forkful in the drawn butter. Repeat. Everything comes together in a rising “Kumbaya!” crescendo. Stop over-thinking things. This is good. Crab is good. You’re harshing my mellow.
And for those of you who know me, yes, the above paragraph is largely directed at my wife.