Recipe of Quick Classic Cocktail Sauce for Shrimp and Seafood

Hello everybody, it’s me, Dave, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, classic cocktail sauce for shrimp and seafood. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Classic Cocktail Sauce for Shrimp and Seafood is one of the most well liked of current trending foods on earth. It is simple, it is fast, it tastes yummy. It’s appreciated by millions daily. Classic Cocktail Sauce for Shrimp and Seafood is something that I have loved my whole life. They are nice and they look fantastic.

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

The ingredients needed to make Classic Cocktail Sauce for Shrimp and Seafood:

1. Take 1/2 cup chilli sauce
2. Prepare 1/2 cup ketchup
3. Prepare 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. Prepare 1 dash Worcestershire sauce
6. Prepare 1 dash Tabasco (or other hot sauce)
7. Get 1 dash salt (or to taste)
8. Make ready 1 dash freshly ground black pepper

Steps 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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