Prep 2 mins
Cook 0 mins
My dad passed away a year ago last May, but as I mentioned when I posted his recipe for Scampi-Style Shrimp, he was always amazing at putting together flavors. Every so often I will probably post another of his recipes here. When mom and dad used to go out to eat at a seafood place, mom always used to sneak dad's cocktail sauce into the place in her purse because "no one else can make the sauce like dad can". Be forwarned, if you do not like horseradish, you may want to skip this one.
- 236.59 ml catsup
- 14.78 ml Worcestershire sauce
- 14.78 ml lemon juice
- 34.50 ml creamed horseradish (may wish to add one tsp at a time to taste, but this is my preference)
- Stir all together well, chill and serve with shrimp or other seafood.
This was really good. It was so easy to make and with ingredients I always have on hand. I had it with your Scampi-Style Shrimp which made a great combination. I have made this sauce a couple of times. Thanks for sharing your recipe. Made for PAC Spring 09.
Wow! This is good! I made this as directed and started, (per your suggestion for the taste test), with 4 teaspoons of extra hot horseradish. I kept tasting and adding more until I got up to 8 teaspoons. We like horseradish, so this worked really well for us. I was going to make a shrimp cocktail, but ended up making Cocktail Wieners and used this as a substitution for the cocktail sauce in that recipe, which worked out really well. Thanks Chef Menel for a nice keeper! Made for PAC Fall 2008.