Ingredients:
1 Cup Of Huy Fong Garlic Chili Sauce
3 Tablespoons Of Bellycheer Gourmet Worcesterfire Sauce
3 Tablespoons Of Extra Hot Atomic Horseradish Sauce
1 Teaspoon Of Paula Deen Vidalia Onion Steak Sauce
1 Cup Of Hunt's Tomato Ketchup
1 Teaspoon Of Bertolli Extra Virgin Olive Oil
2 Tablespoons Of Freshly Squeezed Lemon Juice
1/2 Teaspoon Of Table Salt
1/2 Teaspoon Of Frontier Organic White Onion Powder
1/2 Teaspoon Of McCormick Ground Black Pepper
Information:
Serving Size 12
69 Calories Per Serving
1 Grams Of Fat
Preparation Instructions:
To prepare my own special shrimp cocktail sauce recipe, first you will want to take out a medium size mixing bowl. Next add in the garlic chili sauce, Gourmet Worcesterfire Sauce, extra hot atomic horseradish sauce, Paula Deen Vidalia Onion Steak Sauce, Hunt's tomato ketchup, extra virgin olive oil, lemon juice, salt, onion powder, and black pepper. Once all those delicious ingredients have been added to your bowl, take out a metal whisk and vigorously stir up your cocktail sauce until it's smooth and consistent. From there you will want to transfer the sauce into a dipping bowl, then slide the bowl into the refrigerator to chill for three hours. The chilling process is important because it will sharpen up all those flavors, and really bring out the spiciness. You can obviously adjust the ingredients proportions to meet your own personal taste preferences. I hope you enjoyed my recipe, please be sure and browse around our website for other excellent shrimp cocktail sauce recipes.
