Monday, May 5, 2014

Cocktail Sauce

Cocktail Sauce
Nothing super fancy or ingenious here, simply my take on the traditional seafood sauce minus the corn syrup, coloring and artificiality often found in store bought brands.  Full of flavor, not too salty, not too sweet, it goes perfect with cold cocktail shrimp.  The recipe does make a decent amount so it would be better for a party than as an appetizer for two or three like I had intended, but it was literally so good that I had a few spoonfuls of it alone when I was done with my shrimp, simply because I hate to see things go to waste.  I know it might be easier to just buy a jar, but honestly this took five minutes to stir together and the quality, taste, and nutritional value, are incomparable.

Cocktail Sauce

3/4 cup tomato paste
1/2 cup prepared horseradish
5 T. white vinegar
1 1/2 T. Worcestershire sauce
1/2 T. organic white sugar
1 tsp. salt
1/2 tsp. ground black pepper
1/2 tsp. dry mustard
1/4 tsp. onion powder
1/8 tsp. cayenne pepper
2 cloves garlic, minced
juice of 1 lemon (or lime)

Whisk together all of the ingredients in a small bowl. Refrigerate for about two hours and serve with chilled shrimp.

finished product

served with shrimp

as part of my delicious dinner

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