Back in the olden days of the 1950’s, Shrimp Cocktail meant a festive event featuring peeled deveined cold boiled shrimp with cocktail sauce. Our shrimp are prepared less compulsively nowadays, but I still love cocktail sauce, the more horseradish the better. Here is a recipe adapted from The Joy of Cooking by Irma Rombauer and Marion Rombauer Becker (Sixth Edition, 1975).
You can find fresh horseradish in the dairy case at the grocery store.
1 cup ketchup
2 to 4 tablespoons fresh horseradish
juice from 1 lemon
Mix ingredients. Serve.