Friday, July 17, 2015

Seafood Cocktail Sauce

Dveloped June, 2015. A traditional tomato-horseradish sauce for shrimp cocktails and other seafood dishes. Chilled shelled shrimp on a bed of crisp head lettuce, topped with a zesty sauce make a classic appetizer.

100 g (3-1/2 oz) chili sauce (Heinz™ is good)
25 g (2 T) prepared white horseradish (Kraft™ is good)
3 g (1/2 t) lemon juice
2 ml (1/4 t) salt
1/2 ml (1/8 t) sriracha
Combine ingredients, store cold in a tightly-covered container, and allow the sauce to mature overnight. Provides about 7.5 carbohydrate per 30 g (2 tablespoon) serving.

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