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Listed in: Main Courses / Seafood
2/3 cup (160 g) low-sugar organic ketchup (to avoid high-fructose corn syrup)
2 to 3 tablespoons (30 to 45 g) prepared horseradish, to taste
1 1/2 tablespoons (25 ml) organic Worcestershire sauce (to avoid high-fructose corn syrup)
2 tablespoons (28 ml) apple cider vinegar
2 tablespoons (26 g) Sucanat
2 teaspoons (10 g) Dijon mustard
1/2 to 3/4 teaspoon red pepper flakes, optional, to taste
1/4 teaspoon salt
12 shelled and cooked frozen extra-large shrimp
Combine the ketchup, horseradish, Worcestershire, vinegar, Sucanat, mustard, red pepper flakes, and salt in a small saucepan over medium heat and whisk to combine well. Bring to a simmer, reduce the heat to low, and cook for 10 minutes, stirring occasionally. Remove from the pan and chill in the refrigerator to desired temperature. When you are ready to serve the cocktail, run the frozen shrimp under cold water until just thawed and drain well. They should be very cold. Divide the cocktail sauce evenly into 4 small bowls, hook the tops of 3 shrimp over the sides of each bowl, and serve immediately.
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