Basil and Ginger Shrimp Cocktail Sauce
Looks and tastes fancy and took only 5 minutes to make.
One of my favorite holiday appetizers at my grandmother’s house was shrimp with cocktail sauce.
I used to hang out with her in the kitchen when I was little and can vividly remember how she made things.
The ingredients she used as well as her hands are etched in my mind.
As I write this what comes to mind are her fingers coated in flour as she dipped each piece of chicken in flour just before adding them to the electric skillet to make her simple and delicious Fried Chicken.
It’s so interesting how some things stick in your mind and other things don’t.
How is it that I can remember ingredients my grandmother used in recipes all those years ago but I can’t remember a password that I set a week ago to save my life.
The shrimp cocktail sauce she made always stuck with me because it had just 2 ingredients, chili sauce and horseradish.
The hardest part about making shrimp sauce with these 2 main ingredients is finding where they are in the grocery store.
I think chili sauce was one of the top ten grocery items people would ask me directions for when I worked in the grocery store.
In this recipe I used chili sauce and horseradish along with a twist of fresh basil and ginger which add wonderful flavor that tastes scrumptious with the shrimp.
Let’s check out the ingredients.
Chili sauce, prepared horseradish, fresh ginger, fresh basil, and fresh lemon juice
A printable recipe with the measurements and instructions is located at the bottom of this post.
Here’s how to make it:
In a small bowl, add chili sauce.
Peel and mince the ginger root.
To the bowl, add the ginger root…
and chopped basil.
Next, add horseradish,
…and the juice from a quarter of a lemon.
Stir and serve as a dipping sauce for boiled shrimp as an appetizer, side dish or very light meal.
Serve at room temperature or chilled.
Cocktail sauce is a great recipe to make ahead of time and lasts nicely in the refrigerator for a few days.
Dig in and enjoy.
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- 1/2 cup chili sauce
- 1/2 teaspoon minced fresh ginger (peeled)
- 1 teaspoon prepared grated horseradish or to taste
- 1 teaspoon finely chopped fresh basil
- 1 quarter of a lemon
- In a small bowl, add the chili sauce, ginger, basil, horseradish, and juice from a quarter of a lemon.
- Stir and serve as a dipping sauce for boiled shrimp (shrimp cocktail). Cocktail sauce is a great recipe to make ahead of time and store in the refrigerator.
- Serve at room temperature or chilled.