When we had our friends, Lauren and Chris M, for dinner recently we served Raclette. While preparing Raclette for a main meal takes minimal effort, I realized that I had to be a bit more creative with what I served as an appetizer. I couldn’t go with the usual gourmet meats and cheeses since Raclette covers both of those. Instead we opted for seafood – raw oysters (shucked by Ed) with a mignonette sauce and shrimp with cocktail sauce.
Where did cocktail sauce get its name? What we know as cocktail sauce was originally served with raw oysters (and still is) before accompanying shrimp. It was quite popular during Prohibition. Since there wasn’t much use for cocktail glasses at that time, they were repurposed to hold things like shrimp or fruit cocktail. Both the name and vessel for serving shrimp cocktail stuck.
We purchased shrimp already cooked (thank you to Hill’s in Exton, PA) for ease but I do see the benefit of cooking the shrimp myself to impart a bit more flavor. Perhaps I will try that in the future. I usually make cocktail sauce by simply mixing ketchup with jarred horseradish (such as Kelchner’s). This time I decided to add a few more ingredients (Worcestershire sauce, garlic, lemon juice, Old Bay and Tabasco). I received lots of compliments from Chris about my cocktail sauce, so it was clear that it was worth a bit more effort.
I like my cocktail sauce to have some zip to it which equates to adding a lot of horseradish. I prefer the spice from horseradish as it dissipates quickly rather than chili peppers where the heat lingers too long. I prepare this a few hours in advance so the flavors can marry. If you’re concerned about horseradish heat, start with one tablespoon of horseradish and let it sit for a few hours. Taste it before serving and add a tablespoon or two more horseradish if you want more of a kick. I made this again for a Super Bowl party at Lauren and Chris M’s house – their daughters were a bit surprised by the heat from the horseradish. So you may want to warn your guests…
Note: I recommend Horseradish (made with vinegar and salt) rather than Horseradish Sauce (made with mayonnaise) for this recipe.
| Zesty Cocktail Sauce | Print |
- ½ cup ketchup (preferably organic)
- 2 tablespoons horseradish (see Notes)
- 1 teaspoon lemon juice
- 1 teaspoon Worcestershire sauce
- 1 medium garlic clove, minced
- ½ teaspoon Old Bay seasoning
- A few dashes of hot sauce (such as Tabasco)
- Mix ketchup, horseradish, lemon juice, Worcestershire sauce, garlic, Old Bay and hot sauce in a small bowl.
- Let sit for a few hours and add more horseradish before serving if you want a bit more heat.
- Makes enough for 2 pounds of shrimp.
* If you’re concerned about horseradish heat, start with one tablespoon of horseradish and let it sit for a few hours. Taste it before serving and add a tablespoon or two more horseradish if you want more of a kick.
* Recipe can be doubled or tripled.
Is it strange that I love cocktail sauce? You’ve inspired me to make a vegan version of this recipe. Thank you!
Spenser – Nothing is strange to me when it comes to food. Other than Worcestershire sauce I believe the remaining ingredients are or can be vegan? I’m glad I’ve inspired you!
If you really want a kick grate a raw horseradish root.
Dad – An excellent suggestion. I have actually never done this but will be on the lookout for some fresh horseradish.