Ralph7's boiled shrimp thread got me thinking about boiling up a few wild Texas Gulf Shrimp this weekend. Head off is what I normally find at the store and use for basic boiled shrimp. One thing that makes for good boiled shrimp is a good red sauce to serve with them. My basic recipe is:

1 Cup Catsup
3 Tablespoons Lemon Juice
2 Teaspoons Prepared Horseradish
1/2 Teaspoon Tabasco or other Pepper Sauce.

I use the recipe as a starting point and "Puts & Tastes" to get the horseradish and pepper sauce levels to my liking. If you "Puts" in too much pepper sauce or horseradish you can "Puts" in more catsup and stir a bit to tone it down. Do not leave out the lemon juice.

Enjoy some for Bubba this holiday weekend.

Interesting. Native Floridan here, (East Central)...Around Florida, the Seafood sauces are Lemon, Butter, Dill and/or Horse Radish and Honey Mustard, etc.

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USMC Life-GOA IDPA A10051

Mainly red seafood sauce is just a mix of ketchup and horseradish. Different horseradishes will have differences in hotness. Different ketchup brands will make a difference in taste also. I usually prefer to use tartar sauce on all seafood, even shrimp, it's just mayonnaise and pickle relish. Sometimes I use both.

I wouldn't go by a recipe. Everyone's taste is different. The posted recipe has all the right ingredients and may be fine for some, but quite mild for others.

Just last night had some Crabcakes which came with Red Sauce.
It had good Horseradish taste, but not very hot.
Shook in some Louisiana Sauce, problem solved.

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NRA LIFE MEMBER

Ketchup, Worcestershire Sauce and a dash or 3 of Frank's Red Hot Sauce. Otherwise melted butter with a dash of garlic powder mixed in.

For shellfish I use sriracha mixed with wasabi.

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Music/Sports/Beer fan

Basic red cocktail sauce, easy to adjust to taste.
A dash of Pickapeppa sauce or Worchester (?) gives it that little something extra.

As long as it has enough horseradish to burn my nose when I eat it it’s good. And plus one on the Tabasco too, the wife is Cajun after all.

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Hillbilly with a gun

Good solid can'y go wrong receipe. I also add to taste some "Cajun Power Garlic Sauce"

SOmething most people don't know is that if you take your receipe and switch V8 for the ketchup and add Lea and Perrins you got your bloody mary base mix.

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Forum consigliere

i see you're in texas... try this some time for a good boiled shrimp sauce

mix this HEB salsa 50/50 with louisiana brand cocktail... its outstanding

H-E-B Specialty Series Salsa Habanero - Shop Salsa and Hot Sauce at HEB

Dixie used chili sauce instead of ketchup, less sweet....

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dd884
JMHO-YMMV

I just planted horseradish. Maybe next year we will have it fresh.

I like to refrigerate the leftover cocktail sauce and put it in a bloody Mary the next morning.

Garnish with a boiled shrimp.

Basically my seafood sauce is the same.

My tartar is mayo (REAL), a dash of mustard (whole grain is best but yellow works), dried onion if lazy, otherwise finely diced sweet onion, diced sweet pickle (relish if lazy) and a dash of Texas Pete's. Coarse ground black pepper and a touch of Lawry's season salt. Wife doesn't like sweet pickles, so hers has dill pickles and a touch of dill weed.