I think shrimp tastes best with cocktail sauce. At least the popcorn-style shrimp. So what do you do if you want some with the shrimp you got out of the freezer and are cooking? If you don’t eat shrimp that often, you may not want to invest in a whole bottle that will then sit there in your refrigerator.

Solution? Make your own!

I found a very cheap and easy way to make a decent cocktail sauce for when I want some quick with my shrimp (or anything else). Just squirt some ketchup into a small bowl and stir in a couple teaspoons of horseradish. Together they make a cocktail sauce that’s quite passable.

Of course, it means keeping prepared horseradish in your refrigerator instead of cocktail sauce, but I really like horseradish and find it useful on sandwiches, roasts, etc.

So there you go. Ad hoc cocktail sauce! :-)