|A delicious cocktail sauce to serve with whole cooked shrimp,|
king or dungeness crab and halibut or salmon,
or with raw oysters shooters, and so on...
Prep: 15 mins.
Posted by Sandra
1 cup ketchup
2 tablespoons ‘hot’ horseradish (not sauce)
2 tablespoons lemon juice
1 teaspoon worcestershire sauce
½ teaspoon balsamic vinegar
1 teaspoon sriracha sauce (or tabasco)
1 stock celery, finely minced
1 teaspoon onion, grated
1 small clove garlic, grated
½ teaspoon salt
1/8 teaspoon ground pepper
1 teaspoon dried parsley
Combine all ingredients in a small non-reactive bowl (glass or ceramic), and cover to chill for at least 30 minutes for flavors to meld before serving. – Enjoy!