Tomato and Horseradish Cocktail Sauce

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.

Cocktail Sauce With Shrimp
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.

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Roasted Shrimp with Spicy Cocktail Sauce

Roasted Shrimp with Spicy Cocktail Sauce

Happy Labor Day!  If you’re hosting a backyard bash tonight, then I’ve got a perfect appetizer for you that comes together in a snap.  Succulent roasted shrimp artfully arranged beside a bowl of fiery cocktail sauce flavored with Sriracha, horseradish, Worcestershire, lemon and fish sauce.  If you’ve never roasted shrimp before, I would highly suggest that you to give it a try.  Simply dressed in olive oil, salt and pepper, raw shrimp scatter about a parchment-lined baking sheet unsuspectedly enter a blistering hot oven.  Mere moments later, the shrimp reemerge tender and blushing with just a kiss of caramelization.  You’ll never boil shrimp again.  The sauce?  Spice-C.  Reminiscent of classic cocktail sauce, this brazen accoutrement is a perfect counter to the shrimp’s sweet flesh.  Worcestershire and fish sauce provide a savory depth of flavor.  Continue reading for the recipe.

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