Kick-Ass Shrimp Cocktail Sauce

It wouldn’t be Thanksgiving if we started our cocktail hour without  colossal shrimp and spicy cocktail sauce.  As with salad dressings, I cannot fathom buying the bottled stuff that’s both insipid in flavor, loaded with preservatives, and overpriced.  Making your own is not only easy and economical, but far superior in flavor – and it keeps for a good long time in the fridge.  Back in 2006, when I catered my son’s college graduation party, we had 10 lbs. of colossal shrimp among the various appetizers.  I made a major tub of this sauce, and the leftovers kept for months.  No kidding.  The spices really help preserve this, provided you keep it in a tightly sealed container.

So if your Thanksgiving, Christmas, or New Year’s menus have shrimp on the list, make this…and adjust the spiciness to your taste.  We like ours super spicy.  Please note that all ingredients are estimates…not exact…taste as you go along.  The following makes enough for 2 lbs. of shrimp:

RONI’S SPICY SHRIMP COCKTAIL SAUCE

1 cup organic ketchup

juice of 1/2 large juicy lemon

2-3 tbsp very hot horseradish (Helluva Good is best if you an find it)

Couple of dashes of Worcestershire

Couple of dahes of Tabasco

(stop here if you’re not into seriously spicy…continue if you are)

Additional hots to add to your taste:  Thai chili sauce or sriracha; cayenne; more Tabasco

 

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