Cocktail Sauce
This is one of the most popular appetizers to serve at a party. The price tag alone makes them appealing. Add to the allure, a potent cocktail sauce - and you have an irresistible treat. So much so, that you might need to ration. I often will announce, "Two each - if you want more - barter with another guest." I have seen people lose all control over a bowl of unattended shrimp. Might be worth posting a guard!
Ingredients
- 1/2 cup chili sauce
- 1/2 cup ketchup
- 3 tablespoons horseradish
- 2 teaspoons lemon juice
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh ground pepper
- 3 shakes Worcestershire sauce
Instructions
Mixing the cocktail sauce
- Combine the ingredients in a mixing bowl.
- Taste and adjust for seasoning. You can't add too much horseradish - if you like your cocktail sauce with eyewatering potency - add more!
- Make the cocktail sauce a few hours ahead and chill in the refrigerator before serving.
Poaching the shrimp
- This should be done early in the day of the party - so they can be properly chilled. Follow my poaching recipe.
- 2 shimp for each guest at a cocktail party - 3 or 4 if you are serving as a first course.
Notes
If you are serving shrimp cocktail as a first course - placing the shrimp on a bed of seaweed salad is a very pretty presentation. Garnish with a wedge of lemon and an individual serving of cocktail sauce. Small serving spoons are fun to use - and you can find them at a restaurant supply house.