Cocktail Sauce for Shrimp
📜 Collection: Unknown Twenty Five | ✍️ Attribution: Mary Ann Young | 📂 Category: Sauces A classic, tangy cocktail sauce recipe from the kitchen of Mary Ann Young. Perfect for pairing with chilled shrimp or other seafood favorites.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 5 mins | None | 30 mins | 4 servings |
🔪 Key Equipment
- Mixing bowl
- Whisk
- Measuring spoons
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2 tsp | Horseradish | prepared |
| 3 tbsp | Ketchup | written as catsup |
| 1 tsp | Salt | |
| 2 tbsp | Vinegar | |
| 4 tbsp | Lemon Juice | freshly squeezed |
| 1/4 tsp | Tabasco Sauce | or to taste |
Instructions
Preparation
- In a small mixing bowl, combine the 2 tsp prepared horseradish, 3 tbsp ketchup, 1 tsp salt, 2 tbsp vinegar, 4 tbsp lemon juice, and 1/4 tsp tabasco sauce.
- Whisk the ingredients together thoroughly until the 1 tsp salt is completely dissolved and the sauce is smooth and uniform.
- Cover and chill in the refrigerator for at least 30 mins before serving to allow the sharp, tangy flavors to meld together beautifully.
💡 Make-Ahead & Storage: Store in an airtight container in the refrigerator for up to 1 week. Stir well before serving.
Original Recipe Scan
