What I Made Wednesday {Homemade Shrimp Cocktail Sauce}

Fat Tuesday is over and the fishy season has begun for many. We're Eastern Orthodox so Easter for our family isn't celebrated until May 5 (silly Julian calendar). But, I didn't want to waste an opportunity to share with you a great, homemade cocktail sauce. It's tangy, citrus-y and delicious. If you're looking for my delicious Fish & Chips recipe and homemade tartar sauce, click here. It would be so perfectly yummy for the Lenten season.

What You'll Need

3/4 cup Ketchup
zest from 1 Orange
1/4 cup Orange Juice (best if fresh)
1 teaspoon Lemon Juice
2 - 3 Tablespoons Horseradish
Dash of Tabasco or Cayenne Pepper Sauce 






What You'll Do
No recipe is easier than this one. Just dive right in and grab a medium bowl to stir.

To your bowl, add the ketchup.

Zest that orange skin but stop when you get to the white pith.

 

Squeeze, baby, squeeze. One medium orange should get you to the 1/4 cup you need. Super Hubby thinks the sauce is too citrus-y so if you want to reduce the amount of OJ, be my guest.


I've been known to use OJ from a carton, in a pinch. Don't tell! It's fine, if that's all you have, but the sauce really does taste fresher and more lively if you use the freshly squeezed juice. Just sayin'.

Oh, don't forget, a little bit of lemon juice goes a long way. 

Add the remaining ingredients to your own liking. Horseradish can get spicy.

What You'll Need to Know to Finish

Once all the ingredients are incorporated together, place in a serving bowl and set in the fridge for about 15 minutes. This will help the sauce come together.

Grab some tail-on shrimp (thawed, of course), cut-up some lemon wedges, plate, and serve. Enjoy!