SHRIMP COCKTAIL SAUCE
INGREDIENTS:
1 1/2 cups ketchup
1 1/2 tablespoons horseradish (Do not use horseradish sauce)
1 tablespoon Worcestershire sauce
1 tablespoon fresh lemon juice
1 1/2 tablespoons sugar
1/2 teaspoon Louisiana Hot Sauce
1/8 teaspoon sea salt (to taste)
1/8 teaspoon fresh ground black peppercorns (to taste)
Add above ingredients to a blender and pulse for a few seconds. Scrap
down sides of blender with spatula and pulse an additional few seconds.
Serve with your favorite shrimp cocktail.
Note: I mixed with a whisk and the shrimp cocktail sauce was
fine; liked the texture of the horseradish!
Pix of Cocktail Sauce in a Martini glass surrounded by some beautimous
shrimp garnished with a sprig of fresh parsley. I used frozen
precooked, deveined shrimp already shelled with the tails left on and simply
thawed out, dried off and served.
Below a few sequence pixs preparing the Cocktail Sauce. Click on
thumbnails for a larger view:
Bill aka Mickey Porter 04-17-09.
