Prep 10 mins
Cook 0 mins
This is Ed's own recipe, made by trial and error and this version is the best!
- 236.59 ml catsup
- 14.79 ml horseradish
- 3 garlic cloves, crushed
- 36.97 ml lemon juice
- 44.37 ml grated onions
- 2.46 ml Worcestershire sauce
- 2.46 ml dry mustard
- 0.39 ml Tabasco sauce (or to taste)
- Combine all ingredients and chill.
- Use with fresh, cooked shrimp or any other seafood that you like with a spicy sauce.
Saw Diana #2's picture of this sauce and just HAD to make it. It was wonderful. My husband commented that "this is really good sauce" after his first bite. I usually use Heinz chili sauce when I make cocktail sauce -- but wanted to make your sauce using your specified ingredients first. I think the next time I make it, I'm going to try subbing the chili sauce for the catsup and see what difference it makes. I might also cut back just a tad on the garlic -- but that's just my personal preference. I loved the onion in this (I don't put onion in my sauce). I actually increased the recipe so I'd have some to freeze!
Attention seafood lovers.....As of right now, I'm not buying commercially made seafood sauce ever again. Further more, what's in the fridge is going in the garbage. It's been replaced. :) This recipe is too easy to put together, and is outstanding in flavour. I bet you have everything you need in your pantry too. Great post IslandGirl. Tell your Dad I love him. :) Honoured to make this as a "Thank You" for voting for Lawrencetown, Nova Scotia in the 2010 Kraft Hockeyville Competition.
Heinz catsup is much sweeter in Canada than the USA, so I doubled the amount of horseradish. Our family (including the grandchildren) loved this sauce. Thanx ED!!