Fresh icy cold shrimp make for a great appetizer. When you serve shrimp at home, it turns out being less expensive than having shellfish out. This easy recipe for your own homemade cocktail sauce has only a few ingredients.

Make your cocktail sauce a day or two prior to your buffet and keep refrigerated until needed.

Shrimp Cocktail is a stunning stay-at-home app for New Year’s Eve. Served with a charcuterie board with fresh vegetables and crackers, even better. Try making this fast dip for steamed shrimp for a seasonal gathering. Have a wonderful holiday season.

Cocktail Sauce

2 tablespoons of prepared store-bought white horseradish

A dash of Sriracha sauce

2 tablespoons of fresh lemon juice

1/2 teaspoon of fresh lemon zest

3/4 cup of ketchup

1/4 cup of sweet chili sauce

Salt, to taste

Fresh lemon slices, optional garnish

In a medium-sized mixing bowl, combine all of your cocktail sauce ingredients, adding in salt to taste. Spoon into a serving bowl. Cover and refrigerate for an hour, a few hours to overnight.

Serve alongside freshly steamed peel and eat shrimp.

Sarah Schweitzer is dual-certified in Culinary Arts and Baking & Pastry from the Escoffier School of Culinary Arts. She is a former line cook for Chef Robert Irvine at “Fresh Kitchen by Robert Irvine” which was located at the Downtown Allentown Market. Sarah is currently working as a Sous-Chef at Ateira’s on First and has her own blog simplysarah.online. She can be reached at sarah.schweitzer18@gmail.com.