Shrimp with Easy Cocktail Sauce
Combine the tomato sauce, horseradish, lemon juice, and Worcestershire sauce in a bowl. Chill. Toss the cooked shrimp with the cocktail sauce.
Scrambled Eggs with Tuna Patties (page 148) can be made with canned salmon instead of tuna. Just be sure to go through the salmon and remove any bones before using.
Tomato sauce and a dollop of horseradish are all that's needed to spice up leftover cooked shrimp. Serve with rice, a salad, or steamed vegetables for a nutritious meal. Store leftover sauce in a sealed container in the refrigerator and use within 7 days.