About Sriracha Cocktail Sauce
Is it too late to still be in love with sriracha sauce? Did that train already pull out of the station? Yes? Maybe? Any votes for NAY?
For those of you in the YES camp, you might as well look away, because apparently I still can’t help myself. Even after all these months I’m still in love with tasty, flavorful, versatile sriracha. It gives those poor souls that are sensitive to spicy foods (that’s me, over here!) some semblance of street cred so that we can also enjoy the world of spicier dishes. I’m a complete wuss when it comes to spices, but sriracha packs just enough flavor that I’m willing to bite my tongue and endure the burn.
So I love sriracha, but why did I make cocktail sauce with it? Well, for one – why wouldn’t I make cocktail sauce with it?! I have no shame in going full fangirl and telling you that everything should have a little bit of sriracha in it. But for reason number two, this past holiday season I probably consumed my weight in shrimp cocktail. So not only am I a fangirl, I also apparently have no shame (or concept of portion control).
You know when you’re at a party and you’re enjoying the hors d’oeuvre and you only turned your back for one second but in that time some sneaky pig still managed to swoop in and eat all of the hors d’oeuvre as if it was their dinner?
I am that sneaky pig. If you serve shrimp cocktail in my presence, know that it is endangered. I will hover at a polite and unsuspecting distance until everyone is engaged in conversation or otherwise distracted and then I will strike. I will charge forward and shamelessly eat every last bit of the shrimp cocktail platter you bought to feed your 30-something-or-other guests. The bigger the platter the bigger the challenge and I will make it happen. And I will not feel bad about it. Finders keepers and all that jazz.
So as you can imagine, I was thrilled to buy a pound (or six?) of quality cooked shrimp and dip them in my sriracha cocktail sauce. No need to be stealthy or covert – the shrimp was completely uncontested and all mine.
Because seriously, there is no greater happiness than quality shrimp cocktail. It’s the perfect filler food while you’re hanging out with good company. I’m sure all of your guests (or maybe just that one sneaky piggy!) will agree!
Sriracha Cocktail Sauce
- In a medium bowl, whisk together ketchup, sriracha, soy sauce, Worcestershire sauce, horseradish, lemon juice, and pepper to taste.
- Pour sriracha cocktail sauce in a small bowl and serve with cooked shrimp.
Recipe lightly adapted from White on Rice Couple.