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    Home / Recipes / Course / Appetizer

    43 May 13, 2014 Appetizer  |   Jump to Recipe

    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.

    This post may contain affiliate links.

    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.

    Roasted Tomatoes

    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.

    Grating Horseradish

    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.

    Making Cocktail Sauce 1

    Making Cocktail Sauce 2 

    Cocktail Sauce With Shrimp

    Tomato and Horseradish Cocktail Sauce

    by Brandon Matzek
    4.72 from 7 votes
    Print Recipe Pin Recipe
    Servings 2 cups

    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.
    Tried this recipe?Tag @brandiego on Instagram so I can check it out!

     

    43
    Brandon and Federico
    Brandon

    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!

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    Categories: Appetizer Tags: black pepper, honey, horseradish, hot sauce, kosher salt, lemon, olive oil, parsley, shrimp, tomato, worcestershire sauce

    Reader Interactions

    Comments

    1. J.S. @ Sun Diego Eats says

      May 13, 2014 at 10:41 am

      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.

      Reply
      • Brandon Matzek says

        May 14, 2014 at 10:54 am

        Thanks Joyce! The charred tomato does add a bit of intrigue 😉

        Reply
    2. Averie @ Averie Cooks says

      May 13, 2014 at 2:12 pm

      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

      Reply
      • Brandon Matzek says

        May 14, 2014 at 10:54 am

        Thanks Averie!!

        Reply
    3. Angel Reyes says

      May 15, 2014 at 11:39 am

      Looks great! There’s no excuse to get that sauce from the supermarket anymore!

      Reply
      • Brandon Matzek says

        May 16, 2014 at 7:30 am

        Thanks Angel!!

        Reply
    4. Todd says

      May 16, 2014 at 8:32 am

      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!

      Reply
      • Brandon Matzek says

        May 16, 2014 at 3:13 pm

        Thanks Todd!! You know I’ve never tried fresh horseradish in a bloody mary. I need to give that a go.

        Reply
    5. sippitysup says

      May 16, 2014 at 6:52 pm

      Good job. You took a sows’ ear and turned it into a velvet purse. Or however that phrase goes! GREG

      Reply
      • Brandon Matzek says

        May 31, 2014 at 12:06 pm

        Haha thanks Greg.

        Reply
    6. Barbara says

      May 19, 2014 at 2:18 pm

      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!

      Reply
      • Brandon Matzek says

        May 31, 2014 at 12:07 pm

        Haha I’m not the biggest ketchup fan either. I do indulge from time to time though. TJ’s has a pretty good one.

        Reply
    7. Caitlin says

      May 19, 2014 at 3:33 pm

      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.

      Reply
      • Brandon Matzek says

        May 31, 2014 at 12:08 pm

        Thanks Caitlin! Let me know if you give it a try 🙂

        Reply
    8. Belinda says

      May 20, 2014 at 3:31 pm

      Way to Dress a Shrimp! Fresh Fresh Fresh! Love it Lots, Can’t Wait to Try It!

      Reply
      • Brandon Matzek says

        May 31, 2014 at 12:09 pm

        Thanks Belinda :)!!

        Reply
    9. Linh Kieu says

      July 10, 2014 at 10:15 am

      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.

      Reply
    10. Kim says

      February 24, 2021 at 2:51 pm

      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.

      Reply
      • Brandon Matzek says

        April 7, 2021 at 7:27 am

        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!

        Reply
    4.72 from 7 votes (7 ratings without comment)

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    Brandon and Federico

    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. Read More…


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