Parfait! A New (and Mebbe Better!) Cocktail Sauce

02bShrimpCocktailbfLORich was scheduled to travel for bidness, so we spent a major holiday quietly at home.

We chose to have grilled Margherita ‘Zas! and shrimp cocktail for our dinner, which made me go back and take a look at our long time favorite cocktail sauce recipe. It really is “wicked good“, but sadly, I can no longer claim it to be the “best.” Because this version, based on a recipe from the nice folk at Food Network, really rocks!

And I may never go back to my old recipe.

01aCocktailSauceIngbfLONote: I used my own, home made, versions of Worcestershire Sauce and hot sauce. They are both pretty simple to put together (tho’ the Hotness sauce does call for canning); but feel free to replace one or both with your own personal faves.

•1/2 cup of ketchup (‘sup! is good, too)
•3 tbsp horseradish
•1 tbsp Westboroughshire Sauce
•1/4 cup freshly squeezed lemon juice
•2 tbsp Hotness Sauce

Stir the ingredients together in a bowl, then cover and set aside in the fridge to rest for a couple of hours or (almost always more better) overnight to allow the flavors to blend.

Most excellent with shrimp, but also not too, too bad with clam puffs, hush puppies, and soul rolls.

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