8 oz pace picante sauce or
8 oz pace thick & chunky salsa
8 oz ketchup
1 squeeze of fresh lemon juice
Directions
Combine Pace and ketchup, season with a squeeze of fresh lemon juice,
transfer to a serving bowl and chill. To serve, place the bowl on a
leaf lettuce-lined platter and surround with cooked and chilled
shrimp, scallops or crab meat (real or imitation), or a combination
of all three. Serve with cocktail picks.
Servings: 1 servings
San Antonio Seafood Cocktail Recipe brought to you by Recipe Ideas
Categories: Fish; Party; Seafood
The History of Recipes
It is possible to track the history of `recipes` far back into ancient history, in truth as far back into recorded history as the ancient Egyptians, and potentially, even further back. However, generally, these early recipes were just very basic hieroglyphic recipes for preparing food.
The truth of the matter is, the most ancient recipe discovered so far, according to academics is a collection of tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `wonderful`. As we move into The time of the romans around 25BC a man called Apicius compiled a few scripts showing how to cook the recipes enjoyed by the Romans. In his publication, Apicius recounts how the meals were divided into starters, main meal and desserts, a style of dining still practiced today. Aspicius tells us how the ancient cooks made use of a wide range of herbs and spices, including a few that will be familiar to modern cooks for example thyme, mint and dill. As we move on, there are some books dating from the fourteenth century - a cookery book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Although the titles sound familiar, they have no connection with the indian curry that is popular today, but rather descriptions of the types of food served to the upper classes of that period. Later, in the fifteenth century, knights returning from the crusades brought us a variety of spices and herbs from middle-east cuisine, including spices like coriander, parsley, and rosemary. The introduction of these new herbs and spices led to an explosion in books on cooking, many of which still exist in academic collections. By the advent of the 20th century, recipe publications are greatly in demand mostly due to higher levels of literacy, people having increased leisure time and having more disposable income. |
We hope you enjoy this San Antonio Seafood Cocktail recipe.
