TDB Homemade: Shrimp Cocktail Sauce

Who doesn’t love shrimp cocktail? I often have a supply of pre-cooked shrimp in my freezer, just waiting to be thawed out for a quick snack or dinner ingredient. I do not, however, stock my fridge with cocktail sauce because (as my mother taught me long ago) making it on my own is just as quick and easy as opening a jar. There are just two ingredients that are necessary – ketchup and horseradish. Now, granted, commercially prepared ketchup is not always one of the most highly regarded condiments on the shelf when it comes to healthy eating, but there are quite a few brands now that make it organic, low salt, low sugar, or all-natural, and almost every home has some of it sitting around. And, to be honest, I think this cocktail sauce is just as good as any kind I’ve had in a restaurant or out of a jar. Try it, and see if you can tell the difference! So here’s the basic recipe:

2 Tbsp. ketchup + 1 Tbsp. horseradish — stir it together in a small bowl, and it’s ready to serve.

Add more or less horseradish to your liking. Other items may be added to enhance the flavor to your taste, such as hot sauce, a twist of lemon, Worcestershire sauce, or wasabi powder, but I don’t find any of those necessary and usually stick with what’s simple.

So, here you go – something quick and easy that you can make in less than 30 seconds. Serve with cold cooked shrimp, and enjoy!