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.
| Prep Time | 5 minutes |
| Passive Time | 1 hour |
| Servings |
servings (2 tablespoons each)
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- 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
Ingredients
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- In a small, non-reactive bowl, combine all ingredients.
- Cover and allow flavors to meld for at least an hour at room temperature. Use or refrigerate.
- This mixture will last several days. If it congeals under refrigeration, whisk in a tiny bit of hot water to loosen it back up.
Nutritional facts per serving:
38 calories
0g fat
297mg sodium
8g carbs
0g fiber
0g protein