Dads Cocktail Sauce Recipes

Steps:

• In small bowl combine ketchup, horseradish, a dash of Worcestershire, a squirt of lemon, and a dash of Tabasco sauce. Chill and serve.

Steps:

• Whisk the ketchup, chili sauce, horseradish, brown sugar, lemon juice, hot sauce, garlic salt, and onion powder together in a bowl until the sugar has dissolved; cover. Refrigerate at least 1 hour before serving.

Steps:

• In a large bowl whisk together the eggs, buttermilk, flour, pepper and 1 teaspoon salt. Add the shrimp and let it chill out in the fridge for at most 30 minutes.
• Preheat the oven to 200 degrees F. Heat the oil to 350 degrees F in a deep-fryer or Dutch oven. Fit a sheet pan with a rack.
• In a wide shallow bowl or baking dish, whisk together the breadcrumbs, cornmeal, garlic, paprika, cayenne and remaining 1/2 teaspoon salt.
• Working in batches, use tongs to transfer the shrimp from the buttermilk mixture to the breading mixture. Make sure the shrimp is completely coated. Holding the shrimp by the tails, gently drop into the oil, one at a time. Fry in batches until golden brown, about 2 minutes per batch, allowing the oil to return to 350 degrees F between batches. Transfer the shrimp to the prepared sheet pan. Keep the shrimp warm in the oven.
• Serve with the AtomiCocktail Sauce and lemon wedges.
• Mix the ketchup, horseradish, pepper, lemon juice, Worcestershire sauce and fish sauce in a bowl. Chill for at least 1 hour before serving.

Steps:

• Stir all together well, chill and serve with shrimp or other seafood.

Steps:

• Mix together all the ingredients in a small bowl until well blended. Taste and add more lemon juice or hot sauce as needed. Cocktail sauce will keep in the refrigerator in a covered container for at least 2 weeks.

Steps:

• LINE a colander with paper towels; place in kitchen sink.
• PLACE chilled, pre-cooked, shelled and deveined SHRIMP into paper-lined colander and allow to drain.
• WHISK all SAUCE ingredients in a medium bowl.
• ADD drained SHRIMP to sauce, tossing well.
• CHILL shrimp cocktail, covered in refrigerator between 1-2 hours.
• FILL individual cocktail glasses or wide champagne glasses with shrimp cocktail.
• GARNISH each serving with a sprig of fresh parsley.
• ADD a fresh lemon wedge to the rim of glass.
• SERVE on a small plate (I include both a small fork and spoon!).
• START SHOVELING and enjoy!

Steps:

• Stir horseradish and vinegar. Then stir into ketchup to combine. Add lemon juice, salt, sugar, and hot sauce, if desired. Cover; refrigerate until ready to serve, or overnight.

Steps:

• Preheat your oven to fan 180C/conventional 200C/gas 6. Cut the potatoes into halves or quarters depending on their size and put them into a large roasting tin. Drizzle with the olive oil and roast for 10 minutes.
• Take the tin out of the oven and snuggle the sausages in between the potatoes so they sit on the bottom of the tin. Now roast for another 15 minutes, turning the sausages over at half time so they brown all over.
• While you're waiting for the sausages to cook, gently heat the marmalade, mustard and cider in a small pan, stirring all the time until the marmalade has melted. Increase the heat and boil for a few minutes until reduced by about half.
• Pour the sauce over the sausages and potatoes and toss gently together. Scatter the rosemary sprigs on top, return to the oven and cook for a further 10 minutes until golden brown and sticky with the glaze. Sprinkle with salt and coarsely ground black pepper before serving.

Steps:

• In a small bowl combine horseradish, brown sugar, lemon juice and ketchup. Mix well. Chill in refrigerator.