cocktail sauce

How to Make Cocktail Sauce

ketchup

chili sauce

Horseradish

Worcestershire sauce

lemon juice

Combine all ingredients in a small bowl.   Allow the flavors to marry for about an hour before serving.  This will stay fresh in the refrigerator for about 1 week.

https://www.youtube.com/watch?v=KQ2CfUJQJfk

Learn how to make homemade cocktail sauce. It is easy to make you can prepare this with ingredients you already have in your own pantry.

You can find this recipe at 
http://www.copykat.com/2014/10/28/make-cocktail-sauce/

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How to make Cocktail Sauce

Delicious Cocktail Sauce made in minutes and goes with easy appetizers like Shrimp Cocktail, oysters, clams and crab.

Cocktail Sauce Plus 15 Uses!

Chili Garlic Sauce (Heinz or Vietnamese brand)

lemon

horseradish

Worcestershire

celery (3 stalks finely chopped)

hot sauce (Tabasco)

Mix all the cocktail sauce ingredients; chili garlic sauce, ketchup, lemon zest and juice, Worcestershire sauce, prepared horseradish, celery, Tabasco hot sauce in a small bowl.

Keep chilled in the fridge, use within a week.

https://content.jwplatform.com/videos/2KRokV5q.mp4

Fresh Cocktail Sauce made in minutes for easy appetizers like Shrimp Cocktail. Dollop this seafood sauce on oysters, clams, crab, and more!

Cocktail Sauce

Multipurpose Prepared Sauce recipe from Pati&#039;s Mexican Table Season 9, Episode 7 &quot;Legends of the Sonoran Sea&quot;

Multipurpose Prepared Sauce

soy sauce

Maggi sauce

lime juice

sauce from chipotles in adobo sauce

pickling vinegar

black pepper (to taste)

Combine all of the ingredients in a medium bowl and mix together well. Use right away or cover and refrigerate for up to 5 days.

Crab Spread Appetizer

cream cheese, softened

mayonnaise

onion,

garlic salt

1- 12 ounce bottle commercially prepared Cocktail or Chili sauce

crab meat

parsley

In a medium bowl, blend by hand softened cream cheese, Worcestershire sauce, mayonnaise, lemon juice, grated onion, and garlic salt until well mixed and smooth.

Spread this mixture on a shallow decorative/serving plate (about 9 or 10 inches in diameter).

Pour the bottle of cocktail or chili sauce evenly over the top of the cream cheese mixture.

Drain the crab meat, then sprinkle it evenly over the top of the cocktail/chili sauce layer.

Sprinkle the crab layer lightly with dried or chopped fresh parsley.

Chill well before serving.

Making delicious tangy cocktail sauce that will rival (or be better than) your favorite seafood restaurant is easier to make than you think. It only takes 5 minutes to make and with my chef&#039;s secret ingredient you&#039;ll never be satisfied with the seafood sauce that is served in many restaurants.

Homemade Cocktail Sauce - Restaurant Quality

Heinz chili sauce

tsp worcestershire sauce

horseradish (more

Mix the ketchup, chili sauce, horseradish, lemon juice, worcestershire sauce in a small bowl.

Depending upon how spicy you like cocktail sauce adjust the amount of horseradish. Remember you can always add more.

Chill until needed.

Easy 10 Minute Garlic Herb Roasted Shrimp served with a homemade Cocktail Sauce. These Roasted Shrimp are the ultimate Holiday Party Appetizer! So put that flavorless cocktail shrimp down and make these! I guarantee you'll fall in love!

Garlic Herb Roasted Shrimp with Homemade Cocktail Sauce

Shrimp,

garlic cloves,

olive oil

red pepper flakes

dry basil

salt & pepper

In a large bowl, toss shrimp, garlic cloves, red pepper flakes, dry basil, salt, pepper, and olive oil. Toss until all coated.

Spread shrimp out in a single layer on a baking sheet.

While the shrimp are cooking, in a small bowl mix ketchup and horseradish. Set aside.

Remove shrimp from the oven, let cool for 2-3 minutes.

Garnish with fresh parsley and lemon wedges.

I am with you, I just can't really get on board with stuffing. I do kind of like cornbread dressing, but not really. And I am pretty sure I wouldn't even consider eating it if it was stuffed in a bird! :) Love this pre game shrimp though!

Aww Annie.  You sound like my daughter who thinks stuffing is just "wet bread".  I made stuffing outside the turkey a few years ago adding raisins, browned sausage, pecans, Kahlua Liqueur, chicken broth, herbs and seasonings. It was a combination of sweet and savory.  Absolutely delicious and she loved it.  I cannot wait to use this garlic herb roasted shrimp recipe for dinner tomorrow evening.  I just need to cut back on the horseradish because hot and spicy does not agree with me.  It really looks terrific!  I am not sharing the first batch.  If I like it as much as I think I will, I will make it the next time my family comes here from MD.  We all love seafood, but GA does not prepare seafood the way I enjoy it, so I either make it myself or wait until I visit MD to get the real deal.

I saw this recipe yesterday and I knew immediately it was going to be dinner. I made it, less the cocktail sauce and paired it up with a variety of vegetable and a baked potato. It was a hit!!! And it was so easy to prepare. unbelievable. the combination of flavors are perfect. the shrimp have a crunchiness to them from being roasted that completes the meal. as we were enjoying our dinner my husband and I both decided that this was going to be added to our Christmas Eve dinner as one of the fishes we will prepare. I KNOW everyone is going to wonder how I got the shrimp so tender, yet crunchy and so flavorful and it will be the heat of the evening!! Thanks so much for such a fantastic recipe!!!

OMG I can't wait to try this at home! Thank you for sharing!

mmm - I just tried this on a handful of shrimp and it was delicious! "Why just a handful" you say? I have a party to go to on Thursday and I have to bring an appetizer. I knew that I wanted to bring shrimp, but I've been searching for just the right recipe - trying a handful of shrimp each time I thought that I had found "the" recipe. Well I think my search is over! I'll be making these on Thursday for sure. My only question - how should i serve them? I'll be bringing them to a friend's house where they will likely be sitting out for a little while. Should I chill them, and put them on a plate over ice? Put them in a little chaffing dish so they stay warm? What should I do? Thanks!

On thanksgiving we eat at around 7 pm, we have all sorts of appetizers at 2 pm. I don't stuff my turkey and it depends on how I feel whether I brine or not. Had it both ways, and both are great but I still lather the bird with thyme and rosemary butter, so yummy. I too left the giblets package in the bird and cooked, who knew they hid them in the neck area, lol. Pumpkin chiffon pie from j . j . Gandy,  oh so delicious.  I am thankful for my family and friends,  I am truly blessed.  Those shrimp look so devine, making them Christmas day!

These look great!! Can you grill them? If so how long would you recommend? Thank you!

made these for game day, only I did different was put on bed of cocktail in little mini bowls for individual servings, so good! And cute! Easy too!

Made these tonight and posted a mouth watering pic of my own on FB.  Really easy, so yummy. Thanks!

I made this for dinner tonight.  Did not use cocktail sauce.  It was fabulous! Thanks for sharing this recipe!

You gave the recipe for the Garlic Herb Roasted Shrimp but no recipe for the homemade Cocktail Sauce

This is so delicious and easy!!!  I have lost count how many times I have made it.  I always get asked for the recipe.  Everyone absolutely loves it and requests I bring it again.  I love you can serve it warm or cold.  Great recipe!  Thank you.

Made this as a main course.  It was great.  Just make sure you do not overcook the shrimp.  Leftovers are good in salad the next day alos.

I made this for my girls night in and it went fast.  I love that it was easy and very tasty!  Thanks for a delicious recipe..

I made this for a moms gtg  a couple of weeks ago and it was so delicious that it was all gone before I knew it.  I loved how easy and quick it was to throw together and I even added a dash of cayenne.  Thanks for a great recipe.

“Delicious”, “these shrimp are so good”, “wow! Who made the shrimp” were just a few of the comments from young and old alike. And I agree. This recipe is delicious and it was so easy!

This looks delicious. Going to make for the Super Bowl this Sunday. Thank you so much -Joe

My wife loves shrimp. I am going to make this for her this weekend as a surprise, based on your pics I am sure she will love it!

My favorite shrimp. Add lemon is even more delicious!

Garlic Herb Roasted Shrimp is looking so amazing and I am going to make it tonight.

Marie Rose Sauce

salt

lemon juice (optional)

hot sauce

red pepper flakes (optional)

Serve as a dip for shrimp or chicken. Or use as you would mayonnaise on sandwiches.

This Easy Shrimp Cocktail Appetizer Recipe is not only simple to make, but it's also low in fat and calories. It's elegant enough for more formal gatherings, but also a favorite at casual parties or for game day.

Easy Shrimp Cocktail Appetizer Recipe

shooter-style glasses

shrimp

lemon (cut quarters)

bay leaf

If using frozen shrimp, first thaw shrimp by placing shrimp in a strainer and running under cold water. Peel shells from shrimp, leaving tail intact and devein shrimp. Rinse.

Fill a large pot with about 2 quarts of water. Add lemon quarters, bay leaf, and salt and bring to a boil over high heat. Reduce heat to medium and simmer for 5-8 minutes.

Add shrimp and cook until pink and opaque in color and slightly firmed (about 2 minutes). Be careful not to overcook.

Remove from heat immediately and run cooked shrimp under cold water until cooled. Cover and refrigerate until ready to assemble your shrimp cocktails (cooking the shrimp can be done up to a day ahead).

Fill each glass halfway with cocktail sauce. Place one shrimp in each glass with the tail hanging out over edge of glass. Place a quarter of a lemon slice on the rim of each glass, for garnish. Serve immediately.

I love a shrimp cocktail, it will be a great appetizer! Wishing you a very Merry Christmas and thanks so much for sharing your awesome post with us at Full Plate Thursday!
Miz Helen

Crusty deep fried oysters are panko-coated morsels that are deep fried into a delicious crusty bite and served with a tangy spicy cocktail sauce. Once you taste these oyster appetizers you&#039;ll have a difficult time quitting at just a few. Make sure you make enough because they go fast and they&#039;re always a favorite. 

CRUNCHY DEEP FRIED OYSTERS WITH COCKTAIL SAUCE

OYSTERS

oz oysters (fresh select (about 12))

EGG DIP

egg (large)

club soda

FLOUR COATING

flour (all-purpose)

tsp black pepper

garlic powder

cayenne pepper (optional)

PANKO COATING

panko breadcrumbs (more if needed)

Italian seasoning

COCKTAIL SAUCE

lemon juice (fresh)

tsp black pepper (freshly ground)

peanut oil

TO PREPARE THE OYSTERS:1. Line colander with two layers of paper towels. Rinse oyster, drain and put in the colander patting to dry.&nbsp;2. EGG DIP: In a small bowl, add egg and club soda.3. FLOUR COATING: Put all ingredients in a small plastic bag and shake to mix well.&nbsp;4. PANKO COATING: In a small bowl, add ingredients and mix well.

TO BREAD OYSTERS:1. Dip 2 to 3 oysters in egg wash, letting any excess drain off.&nbsp;2. Place the oysters in flour coating, shaking to completely coat oysters. Remove from flour mixture.3. Dip the oysters again in the egg wash and let excess drain off.4. Place the egged oysters in the panko coating bowl. Roll them over making sure they are completely coated with the panko crumbs. With tongs, gently remove them from the breadcrumbs and place them in a single layer on a wire rack over a baking tray.5. Repeat steps 1-4 until all the oysters are breaded. Lightly cover the breaded oysters with plastic wrap and refrigerate at least 2 hours or more. The breading can be done up to 8 hours ahead. While oysters are in the fridge make the classic cocktail sauce.&nbsp;

TO FRY OYSTERS:1. Heat frying oil in fryer or a deep pan to 375 F. Using tongs, gently remove oysters from wire rach and gently slip them into the hot oil. Fry the oysters in small batches (6) to keep from lowering the temperature of the oil.2. Fry about 2 minutes or until golden brown on one side, turn and brown the other side (about 1-2 minutes).&nbsp;3. Remove from oil and drain on paper towels. Be sure the oil is heated to 375 f. beroe continuing with additional batches.4. Serve immediately with cocktail sauce.&nbsp;

CLASSIC COCKTAIL SAUCE:1. Combine all of the sauce ingredients together.&nbsp;2. Taste and season with more pepper if you like. Cover the bowl with plastic wrap and chill until ready to serve.&nbsp;

hello Marissa I am Claudia from Whats cookin Italian ..  I love meeting you on all the Share boards because I love how you cook and all your recipes just wanted to say hi!  I have never had oysters this recipe has inspired me!

I don't get Oysters in Israel.. well actually we don't get anything in shells. And If I do they are frozen and expensive. I do buy but have to cook them with a recipe that does justice to frozen. I use to eat Oysters often when I was in Singapore and love it too! yum !

Deep fried is the only way I like my oysters, I don't care for them fresh. Weird huh? These look so delicious.

Love the cocktail sauce recipe. Definitely a keeper.

I has only been in the last year that I have actually tried oysters. Like raw oysters out of the shell. I will not say I LOVE them....I will not say I HATE them....I will say I can take or leave them. NOW....if you put a plate of deep fried oysters in front of me....I know I would LOVE LOVE LOVE them.

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The most viewed cocktail sauce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

How to Make Cocktail Sauce

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Garlic Herb Roasted Shrimp with Hom...

Marie Rose Sauce

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The most viewed cocktail sauce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine