Seafood Cocktail Sauce Recipe

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Seafood Cocktail Sauce

Contributed by: Melinda

For our New Year's Eve romantic dinner (some years we like to keep a low profile) this year I had planned a Standing Rib Roast with Fresh Orange Salad (our oranges are wonderful this time of year) and to start it off, I had stocked two bottles of Gloria Ferrer Sonoma Brut (my favorite sparkling wine) and some Argentinian Shrimp for a starter cocktail. When I started getting the elements of the meal together I realized I didn't have our favorite bottled cocktail sauce on hand. I decided to look up the ingredients in cocktail sauce and make up my own version. After looking at ingredients labels and various blasé recipes online, I took the following approach - it was fantastic!

1 6oz. can tomato paste
1/3-1/2 cup Catsup
1/4 cup White Wine or more to achieve desired consistency
1 clove garlic, mashed
1 Tbl grated onion or onion juice
1 stalk celery, very finely minced
3 Tbl prepared horseradish
Juice of 1/2 meyer lemon (about 2 Tbl)
1 Tbl Worcertershire Sauce
--------------------
Tabasco sauce to taste
Fresh finely ground black pepper to taste
Kosher salt to taste (taste before adding)

Combine first 9 ingredients and taste
Add remaining ingredients one at a time tasting as you proceed
Allow to stand at least 30 minutes at room temperature or 1 hour in the refrigerator so flavors blend

I think this would also be nice with a light Ale instead of white wine.

Questions about this recipe?