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Thursday, December 31, 2009

Shrimp Cocktail Sauce

We boiled some fresh Gulf shrimp for Christmas Eve and decided to make Papaw's cocktail sauce to go along with it.


1 bottle 12 oz. chili sauce
1 sweet pickle, grated
1 small onion, grated
1 T. Lea & Perrins
1 T. lemon juice
1 t. horseradish
1 dash Tabasco


1 teaspoon horseradish? Well, we didn't believe it. No Sir. George would have never put so little horseradish in this. We used half a jar, but I honestly think it could have used a bit more. I think the rest of the Burnetts would agree too. Except the sissy ones of course.


Easy to make. Just put all ingredients into a bowl.

Give it a little stir and serve with some good ole boiled Gulf shrimp!

(sorry for the ugly picture)

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