Go Back
+ servings
Cocktail Sauce With Shrimp

Tomato and Horseradish Cocktail Sauce

Servings 2 cups
Author Brandon Matzek


  • 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)


  1. Preheat broiler to high, and line a rimmed baking sheet with parchment or foil.
  2. 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.
  3. 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.
  4. To serve, place a small bowl of cocktail sauce on a plate and pile cooked shrimp around. Garnish with parsley leaves.