I live where you can get fresh shrimp, right off the boats, and cook them, fresh, so you would think I would have shared how to make Cocktail Sauce before this.
You would think so, but you would be wrong.
And I really don't know why I haven't. Cause this is so dead simple, easy and you probably have most, if not all the ingredients to hand already.
I usually do.
Technically, this isn't really from scratch, cause I buy the ketchup and the horseradish sauce.
But...
I mix it all together at home.
So there!
I like to use organic ketchup, the one that's made with sugar and not HFCS, but this was for a gathering where the ingredients had been purchased by someone else.
1 cup Ketchup
1/4 cup Inglehoffer Horseradish Sauce (less if you like it milder)
1 teaspoon Worcestershire Sauce
1 tablespoon lemon juice, the stuff in the bottle is just fine here.
Mix together and place in the fridge for an hour or so. This lets all the ingredients get acquainted and at ease with each other.
Serve with either hot, freshly cooked shrimp or cold shrimp. Either way, it's all good.
An Amuse Bouche, anyone?
And I really don't know why I haven't. Cause this is so dead simple, easy and you probably have most, if not all the ingredients to hand already.
I usually do.
Technically, this isn't really from scratch, cause I buy the ketchup and the horseradish sauce.
But...
I mix it all together at home.
So there!
I like to use organic ketchup, the one that's made with sugar and not HFCS, but this was for a gathering where the ingredients had been purchased by someone else.
1 cup Ketchup
1/4 cup Inglehoffer Horseradish Sauce (less if you like it milder)
1 teaspoon Worcestershire Sauce
1 tablespoon lemon juice, the stuff in the bottle is just fine here.
An Amuse Bouche, anyone?
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