Cocktail Sauce

Last Updated April 19th, 2022 at 02:14 pm by Lisa

Fresh Cocktail Sauce made in minutes for easy appetizers like Shrimp Cocktail. Dollop this seafood sauce on oysters, clams, crab, and more!

There are over 15 ways to use your leftover classic seafood sauce, also called shrimp cocktail sauce, in creative new ways...

⬆ Cocktail Sauce Video ⬆

Shrimp Cocktail History

Sauces and condiments for seafood originated in the 19th century and there are several types of cold or room temperature recipes.

No one knows where the name came from, but in the 1920s shrimp were often served and garnished with cocktail sauce. Some sources link the serving of the dish in cocktail glasses during the ban on alcoholic drinks during the 1920s prohibition era in the United States.

Who knows, but maybe that is how it got its name. Shrimp Cocktail became a wildly popular appetizer in the 1960s and 70s in the United States.

My Mom served it for parties, and it was a Christmas Eve tradition in our home. She would serve large shrimp on iced bowls with crushed ice, topped with cocktail sauce.

Why This Recipe Works

• It's so fresh, the celery adds a clean crunch.
• The zip of prepared horseradish is so good.
• Add Tabasco for additional heat if love hot sauce.
• Using real lemon juice and zest gives it brightness.
• The stuff in the jar is no match for homemade!
• Use your leftover sauce in creative ways.

Let's Make It!

• ¼ cup Chili Garlic Sauce Heinz or Vietnamese brand
• ½ cup ketchup
• 1 lemon zest and juice
• 1 tablespoon prepared horseradish
• 1 tablespoon Worcestershire
• 1 cup celery 3 stalks finely chopped
• optional: ¼ teaspoon hot sauce Tabasco

1. Mix the ingredients; chili garlic sauce, ketchup, lemon zest and juice, Worcestershire sauce, prepared horseradish, celery, Tabasco hot sauce in a small bowl, chill in the fridge in an airtight container.
2. It will keep up to 2 weeks refrigerated.

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