We love traditional cocktail sauce with horseradish as much as anyone, but we are here to tell you there is another way to dip shrimp that will surprise you! Consider instead a deep rich complex sauce with a sweet/hot component quite different from spicy horseradish. You may not go back!
One bit of advice - you can whip this up in no time and serve right away, the sauce is quite simple. However, like with any sauce, you are better off letting it sit for a few hours in the fridge before serving - the flavors will combine better and 'meld'.
- 1 cup ketchup
- 2 tablespoons Pastamore Traditional Barrel-Aged Balsamic Vinegar
- ½ to 1 teaspoon cayenne pepper (to taste)
- 12 large prawns, deveined, cooked and peeled
- parsley sprig (optional as garnish)
Serves 2 as an appetizer.