It’s really not important how or why, but I have 3 jars of cocktail sauce in my fridge. We eat shrimp, but seriously, do you know how much shrimp you have to eat to go through a jar of cocktail sauce? I could give it away, but where would the adventure be in that? I pride myself on being frugal and resourceful - I’ve made some tasty dinners out of leftovers.
So anyway - would anyone like to suggest some alternative recipes or ways that I can use up this cocktail sauce? We’re having a BBQ on Sat and while I will serve shrimp, I’d love to try something new on them : )
Here’s a few ideas
Hmmm…if you doctor it up a bit, I bet it would be good on grilled ribs or pork! Maybe add a little worcestershire and garlic. Or even some grape jelly (think kielbasa or meatballs cooked in the chili sauce/grape jelly mixture). Horseradish is great with pork and so is BBQ (ketchup based afterall) so maybe some liquid smoke and treat it like bbq sauce.
Let us know what wonderful creation you come up with!
Oh, I just thought of another one! My hubby does this alot for parties! Take a block of cream cheese and pour cocktail sauce over the top, then top that with crab meat - yummy dip!!
It’s odd but I always put it on meatloaf instead of ketchup 
It’s just ketchup and horseradish, both of which are good with beef, so try it on burgers or baked on top of meatloaf. This sounds weird, but slap some on hot corn on the cob instead of butter. Serve it on plain broiled or baked fish to spice it up. My husband loves the stuff straight up, on crackers.
What a fun site…thanks!
Mason…I love that website you suggested…I’ve been playing around in there for about 2 hours now. Thanks…Mary
That’s what I was going to suggest, but we mix the crab meat and cream cheese together into a football shape and then pour the cocktail sauce down over it. Ritz crackers are great with it.
You could also use it as a dip for other fish. Even with french fries instead of ketchup.
We tend to use a bottle of cocktail sauce per half pound of shrimp; but I know that not everyone uses that much.
It goes well with oysters or clams on the halfshell; or with lox/smoked salmon.
NOt bad with gefilte fish.
Makes codcakes sit up and dance.
If nothing else, I’m sure it would shine up the bottoms of your copper covered saucepans… LOL
I agree with vaknitter
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