We’re in the middle of a heatwave here in San Diego, and all I want to do right now is sit by a pool (or at the beach or in a backyard) with an ice cold michelada, and a plate of shrimp cocktail within arm’s reach.
Preferably this plate of shrimp cocktail, featuring my Tomato and Horseradish Cocktail Sauce. Made with charred tomatoes, freshly grated horseradish root, Worcestershire sauce, lemon juice, hot sauce and honey, this homemade condiment is fresh, bright, and has an incredibly light mouthfeel. The flavors are similar to a classic cocktail sauce, but with the volume turned way up. What I love the most about this sauce is that it allows the flavor of the shrimp to come through, giving the crustaceans a chance to be more than just a sauce delivery system. Continue reading for the recipe.