I had a friend over for drinks and food after work the other day. I love that she’s always up for trying my food experiments! She’s also a great person to bounce ideas off of, so we were brainstorming different types of recipes I could post.
We decided to make a batch (or two) of steamed shrimp because I have about 6 pounds of shrimp in my freezer that I inherited from a friend who is moving across the country and needed to clean out her deep freezer. And let’s be serious, we can put away some shrimp! The first pound was gone pretty quickly.
I realized I didn’t have any cocktail sauce or horseradish, so the science experiment began. Originally I wanted to make the sauce for Ina Garten’s roasted shrimp cocktail, but I didn’t have any horseradish – hence the experiment.
I was very pleased with how this turned out! At first it tasted a little too barbecue-y, but that was quickly solved by more lemon juice.
No Horseradish Cocktail Sauce
- ¼ cup ketchup
- 1 tsp chili powder
- ¼ tsp garlic powder
- 3 dashes Worcestershire sauce
- 2 dashes Tabasco
- ¾ tsp lemon juice
- Using a small spatula, combine all ingredients in a bowl. Refrigerate until serving.