Shrimp Cocktail Sauces
rec.food.cooking/Jtwiz1 (Tracey) (1998)

These are two sauces that I like to serve with cold shrimp cocktail. One is a standard-type cocktail sauce, the other is a nice pink, creamy sauce with a little horseradish zing to it. I like to serve both of these sauces at one time. At Christmas, I put the sauces in hollowed out red and green peppers.

Cocktail Sauce
From Country Innkeepers Cookbook
This makes enough for about 1 1/2 lbs shrimp

1/2 cup chili sauce
1 tbsp horseradish
2 tsp fresh lemon juice
1 tsp Worcestershire sauce
dash Tabasco

Mix together and chill.

Tomato Cognac Sauce
From Nantucket Open-House Cookbook

1/4 cup tomato paste
2 tbsp fresh lemon juice
1 tbsp sherry
3 tbsp cognac
2 garlic cloves, minced
1 small onion, minced
1/2 cup water
1 1/2 cups mayonnaise
1/2 cup sour cream
at least 2 tbsp horseradish

Place tomato paste, lemon juice, sherry, cognac, garlic, onion, and water in small saucepan and cook, stirring, over medium heat until the mixture is reduced by half. Transfer to mixing bowl and let cool to room temperature.

Fold the mayonnaise, sour cream, and horseradish into tomato mixture. Refrigerate for a few hours before serving.