Shrimp Cocktail Sauce-Off

There is a lot of talk about cocktail sauce in our house. I order it A LOT (more than anyone should), and so there is inevitably a good deal of discussion regarding the amount of horseradish and chili in the cocktail sauce.  As part of our super fun and easy Sam's Club Dinner, there was a giant bag of frozen shrimp that needed to be incorporated. The shrimp, first of all, were awesome. Get frozen, cooked shrimp at Sam's. Immediately. Second of all, the fact that a shrimp cocktail would ensue was inevitable. The sauce, however, was up for debate. What do you do in a situation like that? Have a competition against your husband for the best cocktail sauce.

The winner: Both of us. For two reasons:
1. His was really different in a fun and delicious way
2. I would never admit defeat in my own self-imposed competition

Recipe #1 is mine - very traditional, classic, cocktail sauce - a bit sweeter from the ketchup but has a good bite from the horseradish (add more or less to your liking).

Recipe #2 is John's - the addition of dijon was a surprising and yet genius decision. His rationale is that we always eat crab claws with a mustard sauce, so why not shrimp? True John, true.

Recipe 1
Recipe 2
John's recipe is estimated because he is 'too cool for measuring,' so adjust quantities to your liking.

Both sauces were enjoyed with a glass of wine and beautiful weather on the front porch...

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