Cocktail sauce?

Question

I'm having shrimp cocktail for Christmas eve along with other goodies. I have hi blood pressure and cannot have the horseradish in the sauce. Is there something else that I can make my sauce with? I'm also having melted butter on the side.

I CANNOT have ANYTHING spicy. No horseradish, hot sauce, mustard, etc.

Answer 1

I always mix in a little Colmans hot mustard. It's dry powder and it gives you a good kick when you mix it with the sauce. I prefer Del Monte cocktail sauce.

Answer 2

Cocktail Sauce
Servings = 4 | Serving size =4 tablespoons

This recipe can be multiplied by 2,3.

This keeps well for about a week in the fridge.

3/4 cup no salt added ketchup
3 Tbsp prepared horseradish
2 Tbsp fresh lemon juice
1/4 tsp hot sauce
1 tsp salt
fresh ground pepper (to taste)

Mix all ingredients together until well blended. Chill for at least an hour before serving.Nutrition Facts

Serving size: 1/4 cup | Servings 4

Calories 55 | Calories from Fat 0

Amount Per Serving (% Daily Value)

Total Fat 0g (0%) | Saturated Fat 0g (0%)

Monounsaturated Fat 0g | Trans Fat 0g

Cholesterol 0 mg (0 %) | Sodium 191 mg (8 %)

Total Carbohydrates 13g (5%) | Sugars 11g

Dietary Fiber 1g (2%) | Protein 1g

Vitamin A 9% | Vitamin C 22 % | Calcium 2% | Iron 2%

Vitamin K 1 mcg | Potassium 209 mg | Magnesium 12 mg

Answer 3

I have never heard of that before. Do you eat mustard? Same stuff as in horseradish. In fact some people use mustard and horseradish as a blood thinner. I don't think it works but have seen it listed for that use in an home remedy guide.

Answer 4

Can you have Texas Hot Sauce? A few drops in the cocktail sauce will replace the horseradish, for a kick!

Answer 5

I make this sauce and my daugter loves it.

In a non stick pan mix together 1 c. each brown sugar and soy sauce with 1 tbsp. ginger, pepper, and garlic (I prefer fresh grated, use a little less if you are using powdered) and 2 tbsp. of water. Let this simmer on low for about 10 minutes. It's a little bit sweet.

Another really easy option is Newman's Own pineapple salsa. It's not spicy, but works well with the shrimp.

Answer 6

If you have hypertension, using any kind of condiment (butter included) will not be good for you. Are you taking medication? Seek out a doctor's advice before planning any food choices for dinners and stuff. Some food may make your hypertension worse, and could cause problems such as arteriosclerosis or an MI. Be careful.

Also, are you pregnant? If you are and you have high blood pressure, see your OB-GYN as soon as you can so that she can watch out for your pregnancy.

Answer 7

Wonder can this help u


Ingredients
1. 1/2 cup fresh lime juice
2. 1/4 cup fresh orange juice
3. 1/4 cup tomato juice
4. 1 tablespoon tomato paste
5. Salt and freshly ground pepper
6. Hot sauce
7. 2 pounds shelled and deveined large shrimp
8. 1/2 pound cleaned squid, cut into 1/2-inch rings, tentacles halved
9. 2 pounds tomatoes - halved, seeded and finely diced
10. 2 Halfs avocados, cut into 1/2-inch dice
11. 4 scallions, white and tender green parts only, thinly sliced
12. 1 small red onion, finely diced
13. 2 tablespoons chopped cilantro
14. 1 tablespoon chopped flat-leaf parsley
15. Plantain chips, for serving


2. Cooking Directions

1. Bring a large pot of salted water to a boil and fill a large bowl with ice water. In another large bowl, whisk the lime, orange and tomato juices with the tomato paste. Season with salt, pepper and hot sauce.
2. Cook the shrimp in the boiling water just until curled and pink, about 1 minute. Using a slotted spoon, transfer the shrimp to the ice water. Return the pot of water to a boil and add the squid. Cook for 30 seconds, until firm but tender. Drain immediately and add to the ice water.
3. When cool, drain the shrimp and squid and pat dry. Add to the bowl with the juices and toss to coat. Transfer the mixture to a large resealable plastic bag. Close the bag, pressing out the air. Refrigerate overnight, turning the bag occasionally.
4. Transfer the seafood salad to a bowl and stir in the tomatoes, avocados, scallions, onion, cilantro and parsley; season with salt, pepper and hot sauce. Refrigerate for at least 30 minutes or up to 2 hours. Using a slotted spoon, scoop into martini glasses and serve with the plantain chips.

Yield: 12 servings

or u like this
Mexican Style Shrimp Cocktail

40 min 10 min prep

Ingredients
1 cup water
1/3 cup lime juice
1 garlic clove, finely chopped
2 teaspoons salt
1 dash pepper
24 shrimp, raw, peeled and deveined
1 avocado, peeled and chopped
2 jalapeno chiles, seeded and finely chopped
1/4 cup tomatoes, chopped
2 tablespoons onions, chopped
2 tablespoons roasted red peppers, chopped (orange or yellow work fine, too)
2 tablespoons carrots, finely chopped (optional)
2 tablespoons cilantro, fresh, snipped
2 tablespoons olive oil or vegetable oil
1 1/2 cups lettuce, finely shredded
1 lemon or lime wedge


Method
1. Heat water, lime juice, garlic, salt and pepper to boiling in a 4-quart Dutch oven; reduce heat.
2. Simmer uncovered until reduced to 2/3 cup.
3. Add shrimp.
4. Cover and simmer 3 minutes; do NOT overcook.
5. Immediately remove shrimp from liquid with slotted spoon; place in bowl of iced water.
6. Simmer liquid until reduced to 2 T; cool.
7. Mix reduced liquid, shrimp and remaining ingredients except shredded lettuce and lemon wedges in a glass or plastic bowl.
8. Cover and refrigerate at least 1 hour.
9. Just before serving place 1/4 cup lettuce on each of 6 serving dishes.
10. Divide shrimp mixture among dishes.
11. Garnish with lemon wedges.

Answer 8

Simple!

1 cup ketchup
¼ cup prepared horseradish sauce (more or less to your taste, depending upon the bite you want)
1 Tbsp. lemon juice
few dashes Tabasco

Mix together, store in fridge so flavors can marry.

Answer 9

this can work