Classic Cocktail Sauce for Shrimp and Seafood
Classic Cocktail Sauce for Shrimp and Seafood

Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, classic cocktail sauce for shrimp and seafood. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Classic Cocktail Sauce for Shrimp and Seafood is one of the most popular of recent trending foods in the world. It is easy, it’s quick, it tastes delicious. It is appreciated by millions daily. Classic Cocktail Sauce for Shrimp and Seafood is something that I’ve loved my whole life. They’re nice and they look fantastic.

To get started with this recipe, we have to prepare a few ingredients. You can cook classic cocktail sauce for shrimp and seafood using 8 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Classic Cocktail Sauce for Shrimp and Seafood:
  1. Prepare 1/2 cup chilli sauce
  2. Prepare 1/2 cup ketchup
  3. Get 2 tablespoons fresh lemon juice (about 1 small lemon)
  4. Make ready 1-2 tablespoons prepared horseradish, or to taste (see how to make freshly prepared horseradish, below)
  5. Make ready 1 dash Worcestershire sauce
  6. Make ready 1 dash Tabasco (or other hot sauce)
  7. Take 1 dash salt (or to taste)
  8. Make ready 1 dash freshly ground black pepper
Instructions to make Classic Cocktail Sauce for Shrimp and Seafood:
  1. Combine the chilli sauce and ketchup in a bowl. Add the lemon juice, horseradish, Worcestershire sauce, and hot sauce. Taste and add salt and freshly ground black pepper, as needed. Blend well.
  2. Serve this cocktail sauce with shrimp, oysters, and other shellfish, or serve it with fried shellfish or fish.
  3. How to Make Prepared Horseradish From Fresh - Note: Horseradish is very strong, so take care to ventilate the room and don't get too close to it once it's ground. - - - - Peel an 8- to 10-inch length of horseradish root. Chop the root and put it in a food processor with 1 tablespoon 2 tablespoons of water and a dash of kosher salt. Process until finely ground. Drain off excess water and add 1 tablespoon of vinegar. Transfer to a jar and cover. Refrigerate for up to 3 weeks.

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