Cocktail Sauce
A throw back to the 1960’s, Cocktail Sauce originated in Britain and soon became very popular. Homemade is better and a breeze to make.
Cocktail Sauce
Cocktail Sauce is most commonly associated with Shrimp, however, can be served with any seafood. This makes 2 servings of sauce served with 6 shrimp per person.
Ingredients
- ¼ cup (68 gr) Heinz Chili Sauce
- ½ tsp prepared Horseradish
- ¼ tsp Tabasco Sauce
- ½ tsp Gin
- Lemon Wedges to Garnish
Instructions
- Mix all sauce ingredients and keep covered in the refrigerator until serving.
Shrimp:
- Bring salted water to a boil. Add desired number of shrimp and just return to boil and shrimp turn pink. Do not overcook.
- Drain and gently run cold water over shrimp until cold to touch.
- Place on paper towel in a bowl and cover with plastic wrap. Keep refrigerated until serving.
Notes
We have served this appetizer many times, before dinner or as part of a nice lady’s lunch. To our surprise a sparkling wine or Prosecco did not work with the tangy taste of the Cocktail Sauce.
What did work best was a Riesling. If Riesling isn’t your thing, a Rose was the next best option. A chilled Chianti paired well when we have red wine lovers in the crowd.
We’ve paired:
• Belleruche Rose
• Mission Hill 5 Vineyards Rose
• Tantalus Old Vines Riesling 2012
• Fattoria dei Barbi Chianti