3 T horseradish
3 T tomato paste
2 T cultured/sour cream
½ a lemon squeezed
½ t real salt
(if you like it with a little sweet tang add 1-2 T honey or couple drops stevia)
- Make cocktail sauce, adjust amounts for taste.
- Prepare shrimp and S&P.
- Put shrimp, several TBSP of butter and 7-10 chopped garlic cloves in cast-iron skillet.
- Sautee together on medium until orange and firm, 3-5 minutes. (quick!)
- Serve with cocktail sauce, simply drenched in the garlicky butter, or BOTH for a fantastic appetizer or meal!
I couldn’t leave all that leftover buttery-garlicky goodness in my pan, so I threw leftover spaghetti squash in with with some spinach, cultured cream and romano and made a fantastic little ‘extra’ pasta dish!