Just in time for the holidaze!
I got a new cookbook by the barefoot contessa for my birthday, and she included a recipe for roasted shrimp and cocktail sauce.
I was intrigued. Then, I looked at her cocktail sauce recipe, and thought… “hmmm, we can do a bit better.”
See, I only use Homade Cocktail Sauce, because, well compare ingredients.
And then, we have been all about 78 Red Spicy All Natural Ketchup, imported from Poland by a local Chicago company, but available at Amazon, so…
Lastly, if I know one thing about cocktail sauce, it is that the lemon juice is as important as the cocktail sauce, so I bumped up the amount the contessa called for, just a wee, tiny bit.
The results? One great cocktail sauce!
•1/2 cup chili sauce
•1/2 cup ketchup
•3 tbsp horseradish
•1 tbsp lemon juice
•1/2 tsp Worcestershire sauce
•1/2 tsp Cajun Power Spicy Garlic Pepper Sauce – or your fave hot sauce, to taste
Stir all the ingredients together in a beaker or bowl, then transfer to a covered container and stash in the fridge until needed.
Ermmm. I think you will be needing this cocktail sauce a lot!