‘Tis the season!
For planning for those food-laden holidays, or mebbe just tailgaiting or gathering for movies and munchies.
‘Tis also the season for beginning to get a bit overwhelmed by thoughts of hosting folk and mebbe stressing a bit over the food; so, yeh, you could buy one of those frozen rings of shrimp and cocktail sauce at the market.
Go ahead and pick the pre-cooked, peeled shrimp and thaw according to package instructions, but take all of about five minutes to make this most excellent cocktail sauce!
Most excellent partially because I chose my ingredients with care; extra hot horseradish with four, basic, ingredients, and chili sauce made with no corn sweeteners and a rather short list of all natural, real ingredients.
Also most excellent because, as would Mrs. B, you can control how much horseradish and lemon juice to add to make your cocktail sauce the way you like it.
•Good quality chili sauce*
•Freshly squeezed lemon juice
*If you need one, I have this rather nice chili sauce recipe.
Add the chili sauce to a small mixing bowl then pour in a bit of the fresh squeezed lemon juice. I used about six ounces of the chili sauce, then added a couple of tablespoons each of the lemon juice and the horseradish.
I took a taste, then added a couple of more tablespoons each of lemon juice and horseradish.
One more taste and one more tablespoon of horseradish (I like a zippy cocktail sauce), and I was ready to serve.
See? Easy peasey!