When I was growing up shrimp cocktail was a treat reserved for only very special occasions. As I recall it was pretty pricey. Flash forward to today and you can pick up a fresh shrimp cocktail at Costco or Sam’s Club for $12 and change. While good shrimp is crucial – what makes or breaks a shrimp cocktail is the sauce! I found this recipe in another one of the books in the cookbook series from Better Homes and Gardens’ Encyclopedia of Cooking (1970), Cauliflower to Cocoa. Four basic ingredients and a quick stir and you have a pungent, tangy sauce that will accent those cool, crisp shrimp.
What to do with leftovers? A lot! Add to a cheese omelet, use as a dip for mozzarella sticks or onion rings, stir into deviled eggs or drizzle on avocado toast. Homemade sauce will keep up to two weeks in your refrigerator. Or just eat more shrimp.
Shrimp Cocktail
Cleaned, cooked shrimp (at least a pound)
¾ cup chili sauce
2 to 4 tablespoons lemon juice
1 to 2 tablespoons prepared horseradish
2 teaspoons Worcestershire sauce
½ teaspoon grated onion
Dash bottled hot pepper sauce
Salt to taste
Lettuce
Chill shrimp. Meanwhile, combine chili sauce, lemon juice, prepared horseradish, Worcestershire sauce, onion and bottled hot pepper sauce. Add salt to taste. Chill thoroughly. Line chilled cocktail cups with lettuce. Add 4 or 5 chilled shrimp to each cocktail cup. Spoon cocktail sauce over shrimp. Serve with cocktail forks. (Or “group” serve – see photo! – and let guests dive in – with those cocktail forks of course)
connieiscooking 
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