Seafood Cocktail Sauce

Shrimp Cocktail Tall Blonde Cookbook Recipe

I have the honor and humility to share with you that after trying this cocktail sauce friends have told me this is the best they have ever eaten. Traditionally served with cooked shrimp or crab. May also be added to a classic Thousand Island dressing to give it an extra zing.

The long list of ingredients may look daunting but the bold savory flavor of this cocktail sauce you can never go back to the others, they will taste like ketchup by comparison  We are a small family so this recipe is perfect for the two of us. I would highly recommend doubling it as it will also make the shopping more worth while for a big batch. After all, this lasts in my fridge for up to one month.

All of the ingredients should be very finely diced, No one likes a lumpy cocktail sauce so using a blender is perfectly fine for ease and time saving with one exception; *do not add the parsley to the blender as it will give an off color. Serves 6.

1 cup Heinz Chili Sauce
2 Tbl. red onion
1 Tbl. Bread & Butter pickles
1 tea. dried celery, or 2 tea. fresh celery
1 tea. horseradish
1 tea. apple cider vinegar
1/2 tea. Kosher salt
1/2 tea. fresh cracked black pepper
1/4 tea. dried dill
1/4 tea. lemon zest
1 anchovy filet
1/4 tea. Worcestershire Sauce
1/8 tea. red pepper flakes, or you can use Wasabi paste
1 tea. fresh parsley, finely diced*

Blenderize first 12 ingredients, then add finely diced fresh parsley.
Serve over cooked shrimp or lump crab meat on the side or well mixed in. Amount of sauce you add to the cooked meat is a matter of personal preference.
  • Per Serving:
  • Calories: 33 kcal
  • Total Fat: 0.12 g
  • Cholesterol: 0.83 mg
  • Sodium: 557.33 mg
  • Carbohydrates: 7.79 g
  • Dietary Fiber: 1.63 g
  • Sugars: 5.87 g
  • Protein: 0.95 g