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.
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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.
Running halved tomatoes under the broiler helps to concentrate their flavor while adding notes of smoke and char. Once blended, these tomatoes act as the base for this cocktail sauce. No sweet, gloppy ketchup here.
This is fresh horseradish root, now available at most grocery stores. To prep, simply peel away the outer skin, then grate the white root beneath. Fresh horseradish is wonderfully aromatic, and intensely hot. The kind of heat that hits your sinuses rather than your mouth and throat. In this recipe, I’m pairing fresh horseradish with prepared horseradish to add some depth of flavor.
Tomato and Horseradish Cocktail Sauce
Ingredients
- 6 roma tomatoes, halved (or any other medium-sized tomato)
- Olive oil
- Kosher salt
- Freshly ground black pepper
- 1 1/2 tablespoons freshly grated horseradish root
- 1 1/2 tablespoons bottled horseradish
- 2 tablespoons freshly squeezed lemon juice
- 1 1/2 tablespoons Worcestershire sauce
- 1 tablespoon Tapatio or Tabasco
- 1 teaspoon honey
- 1 pound of cold cooked shrimp
Parsley leaves, for garnish (optional)
Instructions
- Preheat broiler to high, and line a rimmed baking sheet with parchment or foil.
- Place tomato halves cut side up on the prepared baking sheet. Brush the tops of each half with olive oil, and sprinkle with kosher salt and black pepper. Broil on high until soft and slightly charred in spots (10 – 15 minutes). Let cool.
- Add tomatoes, grated horseradish root, bottled horseradish, lemon juice, Worcestershire, Tapatio, honey and 2 pinches of salt to a food processor. Pulse several times until the mixture is slightly smooth. There should still be some texture left. Season to taste with additional kosher salt, black pepper or lemon juice.
- To serve, place a small bowl of cocktail sauce on a plate and pile cooked shrimp around. Garnish with parsley leaves.
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I’m Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Did you make a recipe? Tag @brandiego on Instagram so I can see the how it went!
J.S. @ Sun Diego Eats says
I always find cocktail sauce just a little too plain/watery and lacking in body….its one thing that even the trendiest/fanciest restaurants kind of ignore, no one ever alters or gussies up their cocktail sauce when you order shrimp cocktail or a seafood platter. Your charred tomato addition would essentially make it perfect, love this.
Brandon Matzek says
Thanks Joyce! The charred tomato does add a bit of intrigue 😉
Averie @ Averie Cooks says
I love condiments, dips, and spreads and have always wanted to make my own cocktail sauce. I love that this has a nice horseradishy kick! And gorgeous Anthro plate 🙂 pinned
Brandon Matzek says
Thanks Averie!!
Angel Reyes says
Looks great! There’s no excuse to get that sauce from the supermarket anymore!
Brandon Matzek says
Thanks Angel!!
Todd says
Absolutely gorgeous photos Brandon!! I just picked up some fresh horseradish for some bloody mary’s. I’m in love the smell. It’s finaly started to cool down today up here in the Bay Area. Stay cool and keep up the amazing recipes my friend!
Brandon Matzek says
Thanks Todd!! You know I’ve never tried fresh horseradish in a bloody mary. I need to give that a go.
sippitysup says
Good job. You took a sows’ ear and turned it into a velvet purse. Or however that phrase goes! GREG
Brandon Matzek says
Haha thanks Greg.
Barbara says
YES! No ketchup! I am not a ketchup fan (weird American here) so I adore that you used roasted tomatoes for this sauce. Can’t wait to try it!
Brandon Matzek says
Haha I’m not the biggest ketchup fan either. I do indulge from time to time though. TJ’s has a pretty good one.
Caitlin says
This looks great! I haven’t made cocktail sauce since I stopped buying ketchup, and this looks like a great way to get back in the groove. Love the charred tomatoes idea.
Brandon Matzek says
Thanks Caitlin! Let me know if you give it a try 🙂
Belinda says
Way to Dress a Shrimp! Fresh Fresh Fresh! Love it Lots, Can’t Wait to Try It!
Brandon Matzek says
Thanks Belinda :)!!
Linh Kieu says
I love it that you use fresh horseradish – love that stuff! I have recently found fresh wasabi and I was soooo sooo good (though the flavor is not intense as the fake stuff in the tube). I tried it in pretty much everything, including pesto, tartare, salsa.
Kim says
Did anyone make this? Gawd I wish posters would post actual taste reviews.
?? I am in an area w no fresh horseradish, I assume I can use an organic bottled horseradish??
Thank you. Will be trying Saturday and will post thoughts.
Brandon Matzek says
Hey Kim! You could use all bottled horseradish here but you may need to adjust some flavors in the end. Bottled horseradish has some acidity to it compared to using fresh, so you might need to add a bit more honey. Would love to know how this turned out!