{"id":70,"date":"2008-04-17T00:55:38","date_gmt":"2008-04-17T07:55:38","guid":{"rendered":"http:\/\/cookwithlars.com\/cookbook\/larss-cocktail-sauce\/"},"modified":"2018-01-17T07:32:36","modified_gmt":"2018-01-17T14:32:36","slug":"cocktail-sauce","status":"publish","type":"post","link":"https:\/\/cookwithlars.com\/cocktail-sauce\/","title":{"rendered":"Cocktail Sauce"},"content":{"rendered":"
Spending a rainy afternoon making some of my homemade Worcestershire, ketchup, and chili sauce, it occurred to me, why not add a few more ingredients for some shrimp cocktail sauce. The rest is history. If you’re short on time or rather just the “standard fare” version, I’ve included one in\u00a0“Tips, Notes and Variations” below \ud83d\ude42<\/p>\n
The classic sauce for shrimp\/seafood cocktail and oysters on the half shell.<\/p>\n