This recipe for Seafood Cocktail Sauce is a classic. Combining the pantry/refrigerator staples, ketchup, cream-style horseradish sauce, and Worcestershire sauce with freshly squeezed lemon juice and other seasonings, this sauce is the perfect partner for plump, meaty, cooked shrimp and other seafoods.

I love a good cocktail sauce but too often, they are sappy and overly sweet.

Seafood Cocktail Sauce is cocktail sauce as it was first introduced to me as a child.

My family and I were visiting my grandparents in New Orleans. We were moving form California to Ohio and the journey by car, into the unknown, took my four-year-old world by surprise. So much so, that I found myself too nervous to eat (never a normal state for my chowhound self).

That is, until I met my Gramma for the first time. She was a strong-willed, cheerful, calm presence with whom I instantly felt at ease. The more time I spent with her, the more the gitters melted away.

Gramma and my parents took me to Fitzgerald’s (which has long since been closed) for lunch on Lake Pontchartrain. A folksy, local dive, the casual atmosphere relaxed me even further.

However, when the shrimp and cocktail sauce arrived my poor Mom was just sure I’d get queasy again — it arrived legs and tails intact — surely I’d get grossed-out. But no, I didn’t. My Gramma happily showed me how to rip into those little suckers and I was soon a pro at it!

Shrimp and cocktail sauce ‘put me right’ way back then, and it’s still my go-to when I’m feeling even slightly under the weather.

Paired with hot house cucumber sliced into long spears, and a cracker or two, and you’ve got a really satisfying lunch that won’t weigh you down or make you feel groggy.

I hope you like Seafood Cocktail Sauce as much as I do. Please let me know in the Comments section below.

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Seafood Cocktail Sauce

Cool, tangy, spicy, and sweet — this is the perfect accompaniment to seafood. I especially love this Seafood Cocktail Sauce with its classic partner, cooked shrimp. By the way, some cocktail sauce recipes call for part chili sauce, part ketchup but I find the chili sauce an unnecessary, extra expense. © The Working Lunch Project

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Course

Lunch, Snack

Cuisine

American

Prep Time

5 minutes

Passive Time

1 hour

Servings

servings (2 tablespoons each) MetricUS Imperial

Ingredients

• 1 cup ketchup
• 3 tablespoons cream-style prepared horseradish
• 1 1/2 teaspoons Worcestershire sauce
• 1/2 teaspoon freshly squeezed lemon juice
• 1/2 teaspoon onion powder
• 1/4 teaspoon garlic powder

Course Lunch, Snack Cuisine American Prep Time 5 minutes Passive Time 1 hour Servings servings (2 tablespoons each) MetricUS Imperial Ingredients 1 cup ketchup 3 tablespoons cream-style prepared horseradish 1 1/2 teaspoons Worcestershire sauce 1/2 teaspoon freshly squeezed lemon juice 1/2 teaspoon onion powder 1/4 teaspoon garlic powder

Votes: 1 Rating: 1 You: Rate this recipe!

Instructions

1. In a small, non-reactive bowl, combine all ingredients.
2. Cover and allow flavors to meld for at least an hour at room temperature. Use or refrigerate.
3. This mixture will last several days. If it congeals under refrigeration, whisk in a tiny bit of hot water to loosen it back up.

Recipe Notes

Nutritional facts per serving:

38 calories

0g fat

297mg sodium

8g carbs

0g fiber

0g protein

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