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!